"We needed a fun dessert and this seemed fitting," says Ward. "Most people have had a few bad tequila experiences, but made into a dessert, everyone loves it."
- 165 gm caster sugar
- 70 gm liquid glucose
- 3 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes
- 3 eggwhites
- ½ titanium-strength gelatine leaf, softened in cold water for 3-5 minutes
- 60 ml Espolón blanco tequila
- 30 gm pure icing sugar
- 1Combine sugar, glucose and 100ml water in a saucepan over medium-high heat, stir to dissolve sugar, then bring to 125C on a sugar thermometer (12-15 minutes). Set aside until bubbles subside, then squeeze excess moisture from gelatine and stir into syrup. Whisk eggwhite in an electric mixer to firm peaks. While whisking on low speed, slowly pour the hot sugar syrup into the eggwhite, then whisk until cool. Add ½ tsp salt and set aside. Line a 25cm x 20cm oven tray with baking paper (ensure there are no creases in the paper). Spread marshmallow mixture evenly in tray with a wet palette knife, then refrigerate to set (1½-2 hours).
- 2Meanwhile, for tequila jelly, squeeze excess moisture from gelatine, then combine in a bowl with 30ml warm water and stir to dissolve. Add tequila and stir to combine, transfer to a container and refrigerate until set (1-1½ hours). Whisk until completely smooth.
- 3For lime sugar, preheat oven to 50C or lowest setting. Place lime rind on an oven tray lined with baking paper and bake until completely dry (12-15 minutes). Set aside to cool, then blend with icing sugar until evenly coloured. Lime sugar will keep in an airtight container for 2 weeks.
- 4To serve, cut marshmallows into 3cm cubes with a hot, wet knife, top each square with a dollop of tequila jelly, dust with lime sugar and serve.
Drink Suggestion: Frozen Del Maguey Crema de Mezcal. Drink suggestion by Paul Aron