Yuzu marshmallow spiral

Soak the gelatin completely in the water (2). Then, heat the mixture with the lemon juice and glucose syrup to 45°C. At the same time, cook the sugar, water (1) and invert sugar to 110°C. Place the gelatin-lemon mixture into a mixing bowl and whip with a stand mixer at medium speed. Slowly pour in the sugar syrup and continue whipping until the mixture has cooled to about 35°C. Immediately continue with the next steps.

Melt the butter in a nonstick pan. Add the marshmallow mixture and allow it to melt slowly. Remove the pan from the heat, add the rice crispies, and mix everything thoroughly.

Immediately transfer the crispie mixture onto a tray lined with silicone paper and spread evenly to about 1 cm thickness. Allow to cool completely, then remove from the tray and dust the surface lightly with icing sugar. Cut into squares of 4×4 cm.

Heat the water, yuzu juice and glucose syrup in a saucepan. Mix the sugar with the pectin and gradually add while stirring constantly. Bring to a boil, then add the food coloring and stir briefly.

Fill 8 g of the jelly mixture into pyramid-shaped silicone molds (e.g. Flexipan 15G2 TOG, 3.5×3.5×2.5 cm) and freeze.

Pipe the remaining marshmallow mixture over the frozen yuzu jelly pyramids. Dust half of the marshmallow crispie squares with cocoa powder. Dust the jelly pyramids with dextrose. Then, place the pyramids centrally onto the crispie squares using a wooden skewer. Garnish the finished pieces with a mint leaf.