Mike Van de Elzen: Grilled marshmallow with lime honey syrup

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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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks, EDB Mike Ben and joins me, Now,
good morning, good morning.

Speaker 2 (00:16):
Do you love Halloween? It's okay as a child, Yeah, yeah,
it's I just sort of love hate relationship with it, really.
I sort of when the kids were little, it was
sort of fun to go off and be part of it.
But sounds just a bit annoying. I don't know. It

(00:36):
just feels like it's something we've borrowed so much, and
then it's become such a big thing and everyone just
wants lollies and I.

Speaker 3 (00:42):
Don't know, it's all very American. I remember last year
I came home and she mum, oh, she'd dad, Sorry,
she said, Dad, somebody gave me some baby like cheery tomatoes.
I was like, it's great.

Speaker 2 (00:56):
I know my children would have killed me if I
opened the door and done there.

Speaker 3 (01:00):
I did.

Speaker 2 (01:00):
I did threaten to do that a few times. But
you're down a long drive by, so people never really
bother you, sort of semill, aren't you see? You're going
to probably miss the trickle treators.

Speaker 3 (01:10):
I think we've missed them all, so we're seeing we're
seeing our kids down to the beach. There's a couple
of roads that are quite tight and congested and built
up down there with housing, so we'll send the kids
down there. And I thought, well, why don't I make
something up here just for B and I isn't that romantic?

Speaker 2 (01:27):
It is very sweet.

Speaker 3 (01:29):
I thought I'd make some mushmallows because they're actually easier
to make them what people would think, so kind of
along lines of like an Italian marine. I guess you
probably need some scales, or at least some kitchen scales
that go down to like grams, but I'm pretty sure,
I'm not one hundred percent. I'm pretty sure you can
buy gelatine powder potentially in sachets, but don't quote me

(01:54):
on that. So you do need scales, because what you
need is you need ten grams of gelatine powder. So
to start you off with is take a like a
deep like a deep loaf tin, line it with clingfilm
so it's nice and pressed in, and then take some
cooking spray. And what that does is just allows you

(02:16):
to get the mushmallow out and then you peel off
the clean film. So do that first, and then you
want to take your ten grands of gelatine and dissolve
that in half or sorry, quarter a cup of warm water.
Just set that aside, let that do its thing. What
the geloasin will do is swell up and soak in
that water. And then into a pot you want to
combine three quarters a cup of sugar, quarter of a

(02:38):
cup of glucose. You can get glucose from most supermarkets.
Now quarter a cup of water, a pinch of salt,
and then half a teaspoon of vanilla paste. Pop that
into a pot, put it on to cook, bring it
up to the boil, turn it down, simmer it for
like a minute a minute and a half. All you're
doing is basically dissolving that sugar. Once that's dissolved, take

(02:58):
your gelatine that's been soaking in the water and pour
the whole lot the gelatine and the water into your
little saucepan and then fire that into a like a
mixer and beat it on high with a whisk attachment
for about It will take about ten to twelve minutes
on high. And what you're looking for is for it
to thick it up and for it to cool down somewhat.
Once it's cooled down and it's nice and think, well,

(03:20):
it look like it's a tanning maringe. Pour that into
your prepared tin and then fire that into the fridge
to set setting time on something like that, put me
an hour, maybe give it two, and once that set
pull it out, flip your tray over, peel off your
cling film, and then use a hot knife. So just
take like a large jug of water hot water, dip

(03:41):
your knife into that water until it's nice and warm,
and then cut your mushmallows into cubes, thread them onto
a skewer. And then what I'm going to do now
is something that makes it even more delicious. Heat up
your barbeu or a cast iron pan, get it really hot,
or even put your grill, your oven on grill, fire
your mushmallows just under that grill until they start to
toast up, and then serve them alongside. Because such a

(04:04):
still in the season now, limes are still affordable to
what they are. Just take a tablespoon of honey, put
them to a little bowl with a little bit of
vanilla paste and the juice of two lines. Fire them
into your microwave. Heat it up for like half a
minute until it all becomes one and then drizzle that
over the top of your grilled mushmallows.

Speaker 2 (04:23):
You two are going to have a lovely night. I'd
just like to say thank you to the people of
Murduway who are going to have to host all these
children who are going to be dumped on them while
their parents are at home having a lovely seat of
romantic relaxing evening.

Speaker 3 (04:35):
After saying that they may come down the long driveways.

Speaker 2 (04:38):
Yes, possibly you got the lemons left over.

Speaker 3 (04:44):
I've got I've got some tomatoes. I'll fight some of them.

Speaker 1 (04:47):
Great bit of asparagus.

Speaker 2 (04:48):
Is there's still some sparagus popping up?

Speaker 3 (04:50):
I'm sure.

Speaker 2 (04:51):
I'm sure you'll find something. The word will spread it
very quickly. Mike, don't bother with number, you know, don't
bother with them. Don't bother with them.

Speaker 3 (04:58):
Yeah, don't.

Speaker 2 (05:00):
I think though, what we do these days is don't
we You You put something out at your letter box,
put something at the front door to indicate that you're participating,
and then that's sort of it's a welcome for kids
to come in.

Speaker 1 (05:12):
For more from the Sunday session with Francesca Rudkin, listen
live to news talks. It'd be from nine am Sunday,
or follow the podcast on iHeartRadio