Coconut-Rum Marshmallows

Pastry Chef Jérôme Girardot of The Ritz-Carlton Georgetown—Washington DC
Adapted by StarChefs.com
November 2006

Coconut-Rum Marshmallows on StarChefs.comYield: ½ sheet pan, or 75 marshmallows

Ingredients:

* 375 grams water
* 170 grams glucose
* 1250 grams sugar
* 220 grams egg whites
* 25 grams rum
* 175 grams coconut purée
* 65 grams gelatin sheets, melted
* ½ sheet pan lined with parchment and dusted with cornstarch
* 1 part confectioner’s sugar to 1 part cornstarch, to dust
* Toasted coconut, to coat

Method:

Cook sugar, water, glucose to 130°C. Meanwhile begin whipping the egg whites. When sugar reaches temperature begin pouring into the whites. Continue whipping on high until mixture triples in volume. Add melted gelatin, rum, and purée. Once combined, quickly pour the mix onto the sheet pan and dust liberally with sugar/cornstarch mixture. Freeze overnight. The following day, cut the marshmallow sheet into pieces and coat the pieces in toasted coconut.

Strawberry Marshmallows

Pastry Chef Jérôme Girardot of The Ritz-Carlton Georgetown—Washington DC
Adapted by StarChefs.com

Yield: ½ sheet pan, or 75 marshmallows

Ingredients:

* 375 grams water
* 170 grams glucose
* 1250 grams sugar
* 215 grams egg whites
* 360 grams strawberry purée
* 60 grams gelatin sheets, melted
* ½ sheet pan lined with parchment, dusted with cornstarch
* 1 part confectioner’s sugar to 1 part cornstarch, to dust

Method:

Cook sugar, water, glucose to 130°C. Meanwhile begin whipping the egg whites. When sugar reaches temperature begin pouring into the whites. Continue whipping on high until mixture triples in volume. Add melted gelatin and purée. Once combined, quickly pour the mix onto the sheet pan and dust liberally with sugar/cornstarch mixture. Freeze overnight. The following day, cut the marshmallow sheet into pieces and coat the pieces in the sugar/cornstarch mixture.

Lemon Coffee Chocolate

1- Lemon Sponge

• 300 g egg whites
• 100 g  caster sugar
• 300 g ground blanched almonds
• 260 g icing sugar
• 3 lime zests
• 70 g butter

Whisk the egg whites with the caster sugar. Add the ground almonds and the icing sugar that has been sifted and gently mixed together.

Add the lemon zests and the melted butter.

Pour the mixture into a Flexipat^® .

Bake for 15 minutes at 180°C.

2- Coffee Cream

• 250 g whipping cream
• 53 g egg yolks
• 6 g Coffee flavouring
• 225 g white chocolate
• 6 g sheets of gelatine
• 135 g whipped cream

Mix together the cream, the egg yolks and the coffee flavouring.

Poach at 85°C and pour onto the white chocolate drops. Leave to cool.

Soak the gelatine in cold water, melt it and mix it with the light custard sauce.

Add to the whipped cream and pour into the indents of Flexipan^® Squares.

Freeze.

3-Dark Chocolate Citrus Mousse

• 170 g whipping cream
• 100 g caster sugar
• 1 lemon zest
• 60 g egg yolks
• 600 g whipping cream
• 400 g 64% dark chocolate couverture

Mix the cream with half of the sugar and the lemon zest.  Bring to the boil one and leave to infuse for 10 minutes.

Finish the light custard cream with the egg yolks, the remaining sugar and the infused cream. Poach at 85°C, sieve and leave to cool.

Whip the cream.

Melt the dark chocolate at 40-42°C.

Mix the chocolate with the cream and add the chilled light custard cream.

4- Café Grué Crisp

• 80 g water
• 200 g sugar
• 50 g glucose
• 5 g coffee flavouring
• 40 g cocoa grué

Bring the ingredients to the boil. Pour into the Flexipat^® mat and bake at 160°C for 10 to 12 minutes. Cut into squares whilst still warm with a wheel rolled in cocoa butter.

5- Assembly
Fill the ©Flexipan^® Chocolate Bars half full with dark chocolate citrus mousse.   Add the frozen coffee cream insert before sealing with the lemon sponge that has been cut out with a cutter.

Freeze for 2 or 3 hours.

Spray with chocolate spray gun on removal from the freezer. Dip the base of the cake into dark chocolate glaze.  Decorate with a coffee grué crisp and a few lemon zests.