Ingredients
Kafir Lime Salt
- 80g kaffir leaves, dehydrated
- 20g galangal, finely sliced
- 40g lemongrass, finely sliced
Method
- Fry the above ingredients dry at 140°C.
- Place in a pestle & mortar and add:
- 50g salt
- 125g sugar
- 5g chili flakes
- Grind or blend until smooth.
Ingredients
Tamarillo Boysenberry Jam
- 500g Tamarillo pulp
- 200g Boysenberries
- 100g sugar
- 5g pectin
- 5g sugar
Method
- Lightly blend and cook down the first three ingredients.
- Push through a sieve to capture the seeds.
- Mix the 5g pectin and 5g sugar, then add to the liquid.
- Cook down, skim, and rest in the fridge.
Ingredients
Marshmallow
- 125ml water
- 22g gelatine powder
- 125ml water
- 411g sugar
- 62.5g glucose
- 2 egg whites
Method
- Place 125ml water and gelatine in a stand mixer bowl with a whisk attachment.
- Heat 125ml water, sugar, and glucose to 118°C, then slowly pour into the first mixture while mixing.
- Mix until cooled, then add the 2 beaten egg whites.
- Spread onto a flat baking paper-lined tray sprayed with oil.
- Allow to cool. Once set, cut into shapes.