40ml marshmallow milk
15ml burnt syrup
Toasted marshmallow, to garnish
125ml lemon juice
2 vanilla beans
100g toasted barley grain
500ml of 2:1 sugar to water syrup
Add vanilla beans and milk to pan and heat up to 70’c. When a skin starts to form on the mixture, add the lemon juice and superbag out the liquid.
Cook sous vide for 90 minuites at 56C. Superbag out the liquid.
Shake and serve in a coupette. Finish with campfire-toasted marshmallow.
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