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Iced passion fruit and marshmallow parfait with candied limes – by Stephen Shore

11 September 2006

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Iced passion fruit and marshmallow parfait with candied limes
INGREDIENTS (serves four) For the marshmallow 220g granulated sugar ¾dsp liquid glucose 150ml water 1 egg white 3½ leaves of gold gelatine, dissolved in orange flower water For the passion fruit parfait 2g caster sugar 1tbs water 3 egg yolks 60ml passion fruit syrup 300ml double cream 4 hazelnut tuiles Passion fruit coulis for garnish Vanilla ice-cream for garnish ### METHOD To make the marshmallow, dissolve the sugar and glucose in the water and boil to 118ºC (soft ball). Pour on to the lightly whipped egg white very slowly, whisking all the time. Gradually add the gelatine mixture and continue to whisk until the marshmallow is cold. Turn out into a shallow tray that has been dusted with icing sugar. Boil the sugar and a little water to 118ºC (soft ball). Add to the egg yolks and whisk until cold. Add the passion fruit syrup and then fold in lightly whipped cream. Layer with marshmallow in a shallow tray lined with clingfilm. Freeze for 24 hours before use. To finish, decorate the finished dish with hazelnut tuile, poured sugar and passion fruit coulis and serve with vanilla ice-cream. Stephen Shore
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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