Ingredients

Method:

Method for Sea Salt Caramel Base 1. Dissolve sugar and glucose with a little water, bring to a light caramel. Add butter, cream and water. 2. Remove from the heat, add sea salt, and leave to infuse for 10 minutes. Method for Parfait 1. Whisk egg yolks in machine with whisk to sabayon. 2. Mix sugar with a little water, bring to the boil. Pour into egg yolks while they are being whisked. 3. Warm sea salt base and fold into sabayon. 4. Fold in semi whipped cream and place into moulds. Method for Marshmallows 1. Bring sugar, glucose and water to 127?C. Add to whisked egg whites. 2. Soak gelatine leaves in cold water for 5 minutes. Strain off water and melt in a pan, then add to sugar mixture. 3. Add vanilla essence then spread onto a sheet of parchment paper with sieved icing sugar to prevent sticking. 4. When cool, cut with a hot knife and roll in corn flour. 5. Shake excess flour off before serving.