Select your city:
Melbourne Sydney Perth

Steamed Marshmallow Custard Strawberries

Ingredients

Custard:

500ml milk

250ml cream

2 vanilla pods, split in half

200g caster sugar

12 egg yolks

 

Marshmallow:

150g egg whites

Juice of 1 lemon

200g caster sugar

 

Strawberries:

500g strawberries, quartered

30g caster sugar

Juice of 2 limes

 

Garnish

Rocket cress

60g pine nuts, toasted, chopped

 

Serves 6

 

Method:

 

Custard:

Place milk, cream and vanilla pods in a medium-sized sauce pot

Heat over a low heat

In a large bowl, whisk sugar and egg yolks until pale

Slowly add warm milk and cream to egg mixture

Return mixture to stove on low heat and stir until the mixture reaches 80 degrees

Remove and pass through a fine sieve

Set aside

 

Marshmallow:

In a stand mixture, whisk egg whites and lemon juice for 15 seconds on high speed

Slowly add sugar and whisk for 10 minutes

When meringue is firm, place in a piping bag and set aside

 

Strawberries:

Mix all ingredients in a bowl and set aside

 

Finishing:

Bring water to simmer in a medium-sized sauce pot

Cut a 10x10cm piece of grease-proof paper

Place a 3.5cm diameter stainless-steel ring into the grease-proof paper

Place these in a bamboo steamer and place steamer onto the simmering pot of water

Pipe meringue into ring and cover with lid

Steam for 4 minutes

Remove and set aside

 

Ladle custard into a serving bowl

Top with marshmallow and blow torch until golden brown

Add strawberries around the marshmallow, drizzling any juices into the bowl

Garnish with cress and pine nuts

Ready to serve

 

Recipe by Neill Anthony

You can see him live on stage in the Good Food Theatre, presented by ILVE at the Brisbane Show, 27-29 October 2017

 

 

Sign up & become a
Good Foodie member

Not now thanks