Marshmallows and cocoa sorbet:
Marshmallows: Yield: 2x18x16 cm trays 150 ml water 30 ml gelatine powder 5 ml vanilla essence 450 g white sugar 200 ml warm water 225 ml liquid glucose 1 egg white 45 ml icing sugar, sifted 45 ml cornflour, sifted •Place the 150 ml water, gelatine powder and vanilla essence into a stainless steel bowl and dissolve over a double boiler. Remove from the heat once dissolved and leave this bowl on the double boiler •Dissolve the sugar and warm water over a low heat •Stir in the glucose and once added stop stirring and bring this to 118°C •Place the liquid gelatine mixture into a mixing bowl. Start whisking and slowly pour in the glucose mixture while the machine is whisking. Continue whisking until this mixture is cooled down •Once cooled down add the egg white slowly •Oil the trays and then mix the cornflour and icing sugar together. Lightly sprinkle the trays with this •Pour the marshmallow mixture into these trays. Allow to set overnight •Cut into desired shapes and sizes with a knife that has been coated in the same cornflour and icing sugar mixture, as this makes it easier. Once cut roll the marshmallows in this mixture as well. Cocoa Sorbet: Yields: 500 ml 700 ml water 250 ml white sugar 250 ml cocoa powder •Place all the ingredient in a pot on the heat, bring to the boil and stir until the sugar is dissolved •Leave in the fridge overnight •Churn in an ice cream machine. If an ice cream machine is not available, put chilled mixture into the freezer. Whisk every 30 minutes until frozen to create a light, fluffy sorbet. 2 Granadillas, inside pulp removed •When serving place the marshmallow balls onto a plate, scoop Parisienne balls of cocoa sorbet and serve with granadilla pulp and candied sugar balls, if available. Garnish with fresh flowers and serve immediately.
Marshmallow and granadilla