Toasted Marsh Mallow
Boil the sugar, glucose and water.
Set the egg whites to whisk.
When the liquid reaches 140 c add gelatine (soaked) and pour over whipped egg whites.
Scrape the mix out onto a sheet of acetate place another sheet over the top and press to about 2 cm thick.
Put into fridge to set.
When firm peel off the acetate and cut in to 4cm x 10 cm rectangles.
Passion Fruit Jelly
Bring the 3 liquids to the boil and add the soaked gelatine leaves.
Stir until dissolved and pour into a square mould 15 cm x 20 cm.
When set cut into 2 cm cubes
Passion Fruit Sorbet
500ml passion fruit juice
250ml water
600ml stock syrup
25g sorbet stabilizer
Mix all ingredients.
Churn in an ice cream machine.
Pistachio Soil
Blitz the pistachios in a food processer to a powder. Add ground almonds, sugar and plain flour. Pour in melted butter & salt. Bake for 30mins at 175°c. Allow to cool. And crumble with your hands
Lime Tuille
Melt the isomalt and add the lime zest.
Pour onto a non-stick mat and leave to cool.
When just cool enough to touch pull off strands to decorate the dish.
Stock Syrup
Bring to the boil and leave to cool.
Mango Carpaccio
Peel and slice mango as thin as possible. Bring syrup to boil, add grated lime and pour over mango.
Allow to cool.
To Assemble
Place the marshmallow in the centre of a plate and toast lightly with a blow torch all over.
Put 5 squares of jelly around and sprinkle with the soil.
Arrange 6 pieces of the mango on each plate and decorate with a little micro coriander.
Quenelle the passion fruit sorbet and place at one end of the marshmallow and serve.