Mike Van de Elzen: Grilled marshmallow with lime honey syrup

The Sunday Session with Francesca Rudkin

Grilled marshmallow with lime honey syrup

Cook time: 10 minutes

Prep time: 15 minutes

Serves: 6

10g gelatine powder

¼ cup warm water

¾ cup sugar

¼ cup glucose

¼ cup water

Pinch salt

½ tsp vanilla paste

1 rockmelon, peeled and cut into wedges

Handful mint leaves to garnish

Lime honey syrup

1 tbsp honey

½ tsp vanilla paste

Juice of 2 limes

Line a deep loaf or baking tin with cling film and spray with cooking spray.

Dissolve gelatine in first measure of warm water. Combine sugar, glucose, salt, vanilla and second measure of water in a saucepan. Bring to the boil, reduce heat and cook for 1 minute. Add the dissolved gelatine and mix. Transfer the hot mixture to the bowl of a mixer and beat on high speed (using whisk attachment) for 12 minutes until thick and cool. Pour into prepared tin, smooth and refrigerate until set. Using a hot, wet knife, cut the marshmallow into 3cm x 3cm cubes. Dip the knife into hot water in between each cut.

Thread 2-3 pieces of marshmallow onto each skewer and grill until golden.

To serve, arrange marshmallow skewers and rockmelon wedges on a serving plate. Drizzle with lime syrup and garnish with mint leaves.

Lime honey syrup

Place honey, vanilla and lime juice in a small saucepan and bring to the boil. Simmer for 2 minutes and remove from heat.

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