- Digital candy thermometer
- For serving 3 traditional ramekins (≈8×5 cm) or 1 big ramekin (≈16×5 cm)
- Baking tray
- Silicone spatula
- Digital scales
- Silicone or teflon cooking mat (or parchment paper)
- Decorating bag
- 3 egg yolks
- 70 g granulated white sugar
- 50 g lime juice
- 40 g unsalted butter
- 40 g egg whites
- 1.2 g salt
- 1.2 g vanilla extract
- 5 g silver gelatine or 2 g gold gelatine in sheets
- 30 g hot water
- 92 g granulated white sugar
- 42 g glucose syrup
- 30 g water
Graham Cracker Crumbs
- 40 g whole wheat flour
- 20 g plain (all-purpose) flour
- 0.33 g salt
- 1 g cinnamon
- 10 g unsalted butter
- 20 g granulated white sugar
- 7 g molasses syrup
- 7 g honey
Mix 3 egg yolks, 70 g of sugar and 50 g of lime juice in a medium-sized bowl.
Fill a medium saucepan with water and bring to the boil. Place the bowl on top of the saucepan with boiling water to make a bain-marie.
Stir the mass until it reaches 80°C (176°F) and thickens.
Remove the bowl from the bain-marie and whisk in 40 g of butter until fully incorporated.
Divide the curd between the ramekins (or pour it into 1 big ramekin) and allow to cool in the refrigerator.
Graham Cracker Crumbs
Mix 40 g whole wheat flour, 20 g plain (all-purpose) flour, 0.33 g salt and 1 g cinnamon.
Combine 10 g soft butter and 20 g sugar in a bowl.
Add 7 g molasses syrup and 7 g honey.
Add dry ingredients.
Mix until incorporated. Wrap the dough in a plastic wrap and refrigerate overnight or at least 1 hour.
Spread the dough of about 3 mm thick over a silicon mat or baking paper.
Bake at 180°C (356°F) for about 8–10 minutes. Allow the dough to cook thoroughly until golden brown crust but don’t keep it in the oven for too long!
Then leave it to cool.
Once cooled, place it in the food processor and pulse until broken down into crumbs.
Put 40 g egg whites, 1.2 g salt and 1.2 g vanilla extract in the bowl of a stand mixer.
Soak 5 g silver gelatine sheets in cold water for 1–2 minutes.
Meanwhile, mix 92 g sugar, 42 g glucose syrup and 30 g water in a small saucepan.
When gelatine will be soft dissolve it in 30 g hot water.
Cook over a high heat swirling the pan now and then so that sugar will incorporate into other ingredients. Bring the syrup to 116°C (240.8°F).
When the syrup has boiled start whipping egg whites on low speed to reach white airy foam.
Slowly pour the dissolved in water gelatine into the whipping egg whites. Whip on medium speed.
When the syrup reaches 116°C (240.8°F), slowly stream it down the side of a stand mixer bowl.
After you have added the syrup turn the mixer up to high speed and whip for about 3 minutes until firm peaks form (more about peaks form about merengue and its kinds).
Scoop the marshmallow fluff into a decorating bag fitted with a round tip.
Spread the rest of the marshmallow mass over a baking paper coated with olive oil or grapeseed oil. Leave for 34 hours before removing from the baking paper.
Add the Graham cracker crumbs to ramekins with the curd.
Pipe the marshmallows. Brown marshmallows with a cooking torch.
Looking forward to receiving your works!