Lemon Myrtle Marshmallow Recipe

By The Kitchen at Bec Hardy Head Chef, Connor Bishop

The Hardy family has generations of winemaking experience and Bec Hardy Wines continues that legacy.

Their welcoming, family-friendly cellar door offers a relaxed space surrounded by gum trees, vines and fire pits besides the lawn. Their food offering, The Kitchen at Bec Hardy, is set in a converted winemaking shed where a large oak vat still adorns the corner. The juxtaposition of rustic barn styling with high quality furnishings and crockery make for an elevated yet relaxed space in which to immerse yourself in a quality McLaren Vale wine and food experience.

The appointment of Head Chef Connor Bishop has seen the produce from their own Tipsy Hill garden crafted into two feed me menus, The Short Story and The Long Story. Both menus seek to tell the story of season and place through local, seasonal and sustainable produce alongside paired wines from the Bec Hardy and Pertaringa ranges.

Bring some theatre to your table at home with this toast-at-the-table lemon myrtle marshmallow recipe from Chef Connor Bishop:

Lemon Myrtle Marshmallow

Ingredients

450g sugar
15g glucose
200ml water
25g gelatine leaves
2 egg whites
2tsp lemon myrtle

Method

1. Boil sugars and water to 130 degrees.
2. Once at 120 degrees start whipping the egg whites on high.
3. Once the sugar is at 130 turn the mixer to medium and slowly pour in the sugar syrup, add gelatine and lemon myrtle, and continue to whisk on high until medium peaks form. Transfer to a lined and sprayed tray and allow to set for 2 hours. Once set portion to desired size and toast away!

Filed under