2.5 cl Banks 5 Rum
3 cl Bacardi Ocho
3 cl Salted miso cream*
2 cl Lime juice
4 cl Potato milk**
top roasted marshmallow cream***
* Miso Cream Ingredients:
2 tbsp Salted miso paste
0.5 litres cream
1 pinch of Salt
300 grams Refined sugar
Preparation: Heat the cream and stir in the sugar and the pinch of salt until it has completely dissolved. then add 2 tbsp of salted miso paste and stir until it has also dissolved, allow to cool and fill into a sterile bottle.
** Potato milk Ingredients:
1 Potato
3 cups Water
1 pinch of Salt
1 teaspoon Vanilla extract
1/4 cup Almonds
2 tbsp Honey
Preparation: Peel 1 potato and boil it in 3 cups of water with a pinch of salt. Now put the water, the potato, 1 teaspoon of vanilla extract, 1/4 cup of almonds and 2 tablespoons of honey in a blender and puree to a smooth purée.
*** Marshmallow Fluff Ingredients:
100 grams Sugar
0.1 liters Water
1 egg white
1 pinch Baking powder
2 tsp Vanilla sugar
Preparation – Step 1: Put the sugar in a saucepan. Add water and slowly boil down to a syrup. Step 2: While the sugar syrup is boiling down, crack and separate the egg. Put the egg whites in a bowl. Add the baking powder and vanilla sugar and mix briefly with a mixer. Step 3: Very slowly stir the simmering syrup into the egg white mixture. Then mix everything with a hand mixer until a nice fluffy consistency has formed. Step 4: Pour the finished marshmallow cream into a clean, sealable container with a wooden spoon – done!
Image: ©Tim Gerdts
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