Citrus marshmallow roulade with chocolate ganache

Citrus marshmallow roulade with chocolate ganache

From
The Artisan Marshmallow
Serves
8
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
285g caster sugar
2 teaspoons glucose syrup
1 tablespoon powdered gelatine
35g egg whites, at room temperature
1/2 teaspoon finely grated orange zest

Almond praline

Quantity Ingredient
125g slivered almonds, toasted
275g sugar

Filling

Quantity Ingredient
125ml thickened cream

Easy lemon and lime curd

Quantity Ingredient
60g butter, chopped
1 lime zest, finely grated
1 lemon zest, finely grated
60ml freshly squeezed lemon and lime juice, strained
115g caster sugar
2 large eggs, lightly beaten

Chocolate ganache

Quantity Ingredient
60ml thickened cream
100g dark chocolate, chopped

Method

  1. Lightly spray a 25 x 30 cm 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 2 tablespoons of the sugar. Combine the remaining sugar, the glucose and 80 ml 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 127°C 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.
  2. Meanwhile, slowly sprinkle the gelatine over 80 ml 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%), or until the gelatine has dissolved.
  3. When the sugar syrup reaches 115°C, 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 127°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  4. Increase 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.
  5. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 1–2 hours, until set.
  6. Meanwhile, to make the almond praline, spread the almonds over a tray lined with non-stick baking paper. Combine the sugar and 60 ml water in a small saucepan. Stir over low heat until the sugar dissolves, brushing the sides of the pan with a clean pastry brush dipped in water to dissolve any crystals that may have formed. Bring to the boil and cook, without stirring, until the syrup is golden. Immediately pour over the almonds to cover. Allow to set, then finely chop the praline. Store in an airtight container until required.
  7. Meanwhile, 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.
  8. To make the curd, put the butter, zest and juice in a microwave-safe bowl. Cook on High (100%) for 2 minutes. Stir in the sugar and cook for a further 90 seconds. Gradually whisk in the eggs. Cook on Medium–low (30%), stirring every 2 minutes, until the mixture thickens, about 8–10 minutes. Do not allow the mixture to boil. Leave to cool.
  9. Turn 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 5 cm 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.

Notes

  • May be refrigerated, but is best eaten on the day it is made.

    You can use good-quality ready-made lemon curd in this recipe if you like.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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