Recipes
Vue de monde truffle marshmallow
15 minutes Preparation time
25 minutes Cooking time
75 servings Serves
Ingredients
200 g sugar
7 sheets gold gelatine
60 g egg white
1 teaspoon Murray River Sea Salt, ground
10 g black truffle
50 g panko breadcrumbs
50 g butter
1 teaspoon truffle, finely grated
Method
- Soak gelatine in luke warm water until softened.
- 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
- 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.
- Using the whisk attachment on an electric stand mixer, whisk the egg whites to firm peaks.
- 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. - 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.
- Place immediately into a piping bag fitted with a size 11 plain nozzle.
- Pipe marshmallow into small mounds of approximately 3-4 cm.
- Roll the marshmallow in the crispy breadcrumbs and serve on cleaned rocks or slate serving platters.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.