Name: Citrus Marshmallow Roulade with Chocolate Ganache
Yield: 8 - 10 serving(s)
Ingredients: 1 1/4 c. castor (superfine) sugar; 2 tsp. glucose syrup; 1 tbsp. powdered gelatin; 1 large egg white; 1/2 tsp. finely grated orange zest; Almond praline, broken into shards; 1/2 c. whipping cream; c. lemon and lime curd; 1/4 c. whipping cream; 3 1/2 oz. dark chocolate

Step 1Lightly spray a 10- by 12-inch baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil. Set aside 1/3 cup water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 260 degrees F on a sugar thermometer (this is the upper end of the hard-ball stage). The amount of syrup is quite small, so ensure your thermometer is immersed in the syrup without touching the base of the pan.

Step 2Meanwhile, slowly sprinkle the gelatin over 1/3 cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100 percent), or until the gelatin has dissolved.

Step 3When the sugar syrup reaches 239 degrees F, whisk the egg white in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the reserved sugar, whisking until thick and glossy. Keep the mixer running on medium speed. When the sugar syrup reaches 260 degrees F, turn off the heat. When the bubbles subside, carefully add the dissolved gelatin – take care, as the mixture may bubble up.

Step 4Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is thick. Add the orange zest and whisk until the mixture is very thick and holds its shape, about 8–10 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.

Step 5Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 1–2 hours, until set.

Step 6Meanwhile, to make the filling, whip the cream until firm peaks just form. Fold in the curd, then cover and refrigerate until required. To make the ganache, heat the cream in a small saucepan until it just comes to a simmer. Remove from the heat, add the chocolate and stir until smooth. Set aside at room temperature.

Step 7Turn the marshmallow out onto a piece of non-stick baking paper lightly sprayed with oil, with a short side facing you. Spread the filling over the marshmallow, leaving a 2 inch border on the short side furthest from you. Roll up the marshmallow, starting at the short side closest to you, to enclose the filling. Place on a serving plate, seam side down. Drizzle with the ganache and top with the praline shards.

Citrus Marshmallow Roulade with Chocolate Ganache

Ingredients

Marshmallow

Filling

Chocolate Ganache

Directions

Recipe Headquarters