TARATA MARSHMALLOW

Makes 50 marshmallows

Tarata marshmallow recipe:

```
12g leaf gelatine 
```
```
50g egg whites
```
```
250g sugar
```
```
15g glucose syrup
```
```
40g water
```
```
5g dehydrated tarata leaf powder
```
```
2g ground fennel seed
```
```
3g dehydrated lemon verbena powder
```
```
150g icing sugar
```
```
150g cornflour
```

Lightly grease a small baking tray, wiping off any excess. Set aside.

Sift together the icing sugar and cornflour. Sprinkle 2/3rds of the icing sugar and cornflour mixture over the prepared tray. Set aside the remaining 1/3rd for later in the recipe.

Soak the gelatine leaves in a small bowl of cold water.

Put the egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to low speed.

Stir together the sugar, glucose and water in a pot set over medium heat. Cook until the temperature measures 121C.

While the sugar is cooking, strain the gelatine. Squeeze out as much water as possible and set aside.

When the sugar is about to reach 121C, increase the mixer speed to medium and whip the egg whites to a medium peak. Add the gelatine to the sugar and swirl together. Steadily pour the sugar mixture into the egg whites. Leave the mixer to whisk the marshmallow for five minutes.

After five minutes, add in the dehydrated tarata leaf powder, ground fennel and dehydrated lemon verbena powder. Continue whisking for a further five minutes, or until the mixture is cool to the touch.

Pour the cooled marshmallow evenly into the prepared tray. Sprinkle the remainder of the icing sugar and cornflour mixture on top of the marshmallow. Place the marshmallow in the fridge and allow it to set for at least 2 hours.

Once set, cut to the desired size. Store in an airtight container in the fridge until required.