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Floating Clouds with Elderflower Custard with Syrup

smells like summer

sweet heat

a pastel moment

Champagne and rosewater Marshmallows

Makes one 15x20cm tray

3 egg whites
250g caster sugar
2 teaspoons liquid glucise
61/2 sheets gelatine(each 2g)
250ml Champagne, reduced to 85ml
1 tablespoon dried baby rose petals
100g confectioners icing sugar, for coating
100g cornflour, for coating

grease a baking tray and line with cling film. Place egg whites in the bowl of an electric mixer. In a saucepan combine 175g of the sugar, 100ml water, and the glucise and boil until it reaches the hard ball stage(127oC) on a sugar thermometer. In a small bowl soak the gelatine in the champagne until softened, then warm the mixture to dissolve the gelatine. when the syrup reaches soft ball stage(118oC), start beating the egg whites until soft peaks form. Add the remaining sugar and keep beating on med speed. When the syrup has reached hard ball stage(127oC) remove from the heat and stir in the Champagne and gelatine mix. Pour the syrup ina slow steady stream into the beating meringue and continue beating for approximately 10 min until the marshmallow begins to thicken. Pour the mixture onto the prepared tray and smooth out with a hot palette knife. Sprinkle over the rose petals and refrigerate for at least one hour. When the marshmallow has set, use a hot knife to cut it into squares or any desired shape. Mix together the icing sugar and cornflour, roll the marshmallows in this mixture and leave to dry on a wire rack before serving

Chocolate Caramels with Salt

this recipe is taken from "Pier" by Greg Doyle
makes one 15x20cm tray                                                  


4g salt
100g unsalted butter, softened
50g dark bitter chocolate
240g caster sugar
80g liquid glucose
180ml double cream
Vanilla salt for garnish

Grease baking tray with butter. mix salt into the butter ans chill in the refrigerator. Melt the chocolate in a bowl over a double boiler. In a saucepan over a medium heat, bring sugar, glucose, and 40ml of water to the boil and continue cooking until the mixture turns to a light caramel colour. Remove from heat and stir in the salted butter and cream. Return the pan to the heat, bring the mixture to the boil again and cook to 118oC, using a sugar termometer. Remove from heat, add melted chocolate and mix until just combined. Pour the caramel into the prepared tray, allow to set at room temperature, then refrigerate.
to make vanilla salt, you will need 15g Maldon sea salt and 1 vanilla pod. Scrape the seeds out the pod and combine with sea salt. When caramel has set, cut into squares and sprinkle with vanilla salt