Created by Chef Julian from Navi? Julian was kind enough to share his recipe below.
Marshmallows
450g sugar
15g glucose
200ml water
25g gelatine / 11 leaves dissolved in 100ml water
2 whites
tsp lemon myrtle
boil sugars and water to 130 degrees at 120 degree whisk egg whites on high until sugar meets 130 turn down to med and add sugar at even slow pour add gelatine and lemon myrtle
Ganache
100g chocolate
90milk
90cream
1egg yolk
25g sugar
1tsp wattleseed
heat milk, cream and wattle seed, allow to steep for 5min bring up to simmer, whisk egg yolk and sugar and slowly pour over liquid to temp, return to stove and bring back to 80 degree stirring constantly while still hot strain over chocolate stir until silky an smooth, refrigerate for later use
Graham Cracker
300g wholemeal flour
1 ½ tsp bicarb soda
1/4 tsp cinnamon
½ tsp salt
1tbs wattleseed
170g butter
150g castor sugar
85g honey
mix dry ingredients and sift, cream butter sugar and honey add dry ingredients and leave running on low until all together. Roll out and bake at 170
