INGREDIENTS
| 200g sugar
7 sheets gold gelatine 60g egg white 1 teaspoon Murray River Sea Salt, ground 10g black truffle 50g panko breadcrumbs 50g butter |
1 teaspoon truffle, finely grated
METHOD
| 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. |
Breadcrumbs
| 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. |
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
