Serve 4-5

Oil (as per step 1)
3 sheets (6 g) gelatine sheets                                                         
30 ml honey
300 – 400 ml coconut cream
Fresh passionfruit


Ingredients for syrup
75 g sugar                                                                            
20 ml honey                                                                           
100 ml water

Method   
1. Prepare a baking tray covered with cling wrap and apply some oil.
2. Soften gelatine sheets in ice cold water. Set aside.
3. Heat up ingredients for syrup in a pot over medium heat until it reaches 109°C (use a thermometer to check).
4. Meanwhile, heat up 30 ml honey then add softened gelatine sheets. Transfer to a mixing bowl.
5. After the syrup has reached 109°C, immediately pour into the gelatine mixture.
6. Use a hand mixer to beat until the mixture forms medium to hard peaks (it should look like meringue).
7. Pour the mixture onto the oiled baking tray and spread it out till it sets at room temperature for about 1/2 hour.
8. Blend marshmallow and coconut cream in a blender until smooth. Chill to set for about 2 hours.
9. Serve with passionfruit.

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