Ingredients
Marshmallow
Ice-cream
Brown-sugar biscuits
Choc-fudge sauce
Method
1.For marshmallows, stir glucose, 100g of the sugar and water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until syrup reaches 118°C on a sugar thermometer (4-5 minutes).
2.Meanwhile, whisk egg white and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy.
3.Continue cooking syrup until it reaches 127°C (3-4 minutes) then remove from heat. Squeeze excess water from gelatine and stir into syrup.
4.Whisking on low-medium speed, gradually add syrup to meringue mixture then whisk on high until thick and cooled to room temperature (10-15 minutes).
5.Transfer mixture to a piping bag with a 1cm plain nozzle and pipe 8cm rounds onto a tray lined with baking paper (aim for 8-10 rounds); stand until set. The marshmallows will keep in an airtight container for five days.
6.Beat ice cream in a large bowl with a wooden spoon to soften, then fold in jam, transfer to a container and freeze until firm (3-4 hours).
7.For biscuits, preheat oven to 180°C. Beat butter and sugars until pale and creamy (2-3 minutes). Scrape down sides of bowl, beat in eggs and stir in dry ingredients.
8.Refrigerate biscuit dough until firm, then roll out on a lightly floured surface to 3mm thick. Cut out 16-20 8cm rounds. Place on a baking tray lined with baking paper and bake until golden on the edges (5-6 minutes). Cool on trays and store airtight. The biscuits will keep for two or three days.
9.For the sauce, stir chocolate, sugar, glucose, cocoa, butter, sea salt and water in a pan over medium-high heat until smooth, then bring to a simmer and cook until sauce has a light syrupy consistency (4-5 minutes). Set aside.
10.To serve, place half the biscuits on plates, add a marshmallow and scoop of ice cream to each, drizzle with warm sauce and top with remaining biscuits.
