Passion fruit marshmallow
Mix and boil into a syrup at 110°C (230°F).
Mix in a blender. Pour over the syrup and whip
Pour into a frame and leave to cool in the refrigerator.
Finishing and presentation
- Cut into strips with a guitar cutter and roll each strip up into a spiral.
- Push in a lolly stick and dip in milk chocolate Callebaut® Select 823NV.