7 sheets gold gelatine
60g egg white
1 teaspoon Murray River Sea Salt, ground
10g black truffle
50g panko breadcrumbs
1 teaspoon truffle, finely grated
|1.||Soak gelatine in luke warm water until softened.|
|2.||Dissolve the sugar in a small saucepan on low heat, Induction setting 4, until it reaches 117°C on a food thermometer and is a syrupy consistency.|
|1.||Combine the breadcrumbs and butter in a small pan on medium heat, Induction setting 5-6 and cook until golden brown. Add finely grated truffle and mix well.|
|2.||Using the whisk attachment on an electric stand mixer, whisk the egg whites to firm peaks.|
|3.||Pour the syrup onto the egg whites and continue to whisk until smooth and shiny.
Squeeze the excess water from the soaked gelatine and add the gelatine to the meringue.
|4.||Add salt and whisk through for 5 seconds. Remove the bowl from the stand mixer and fold in the very finely grated truffle into the marshmallow mix.|
|5.||Place immediately into a piping bag fitted with a size 11 plain nozzle.|
|6.||Pipe marshmallow into small mounds of approximately 3-4cm.|
|7.||Roll the marshmallow in the crispy breadcrumbs and serve on cleaned rocks or slate serving platters.|