100g egg whites
18 gelatine sheets
20 to 30 sprays of Happy plant extract Exotic Lemon Verbena (Baume des Anges)
Happy plant n°27 Exotic Lemon Verbena
A recipe of: Vincent Crépel chef of Porte 12, Paris, France
Mix sugar, water and glucose and cook until 130°C.
When the above reach 110°C, whip the egg whites at low speed and pour step by step the 50g of caster sugar.
Pour the sugar water glucose into the meringue. Whip up for a while.
Add the warm melted gelatine and the Exotic Lemon Verbena Extract sprays.
Dust silicon bakeware with snow powder (made out of cornstarch + icing sugar), pour the guimauve in.
Let it set overnight.
Unmold the marshmallows and cut them in cubes.
Roll the marshmallows in more snow powder and toast them using a blow torch.
Finish with fresh lime zest using a Microplane.