Ingredients
40ml Gin
40ml marshmallow milk
15ml burnt syrup
Toasted marshmallow, to garnish
Marshmallow milk
375ml milk
125ml lemon juice
2 vanilla beans
Burnt syrup
100g toasted barley grain
500ml of 2:1 sugar to water syrup
Method
Marshmallow milk
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.
Burnt syrup
Cook sous vide for 90 minuites at 56C. Superbag out the liquid.
To serve
Shake and serve in a coupette. Finish with campfire-toasted marshmallow.
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