CASSIAN TAN, EXECUTIVE PASTRY CHEF, MANDARIN ORIENTAL SINGAPORE
Mix all ingredients and keep chilled for 24hrs. Strain.
Combine all ingredients in a pot and heat to 85°C. Cool to 4°C. Churn in an ice-cream machine and keep frozen.
Purify all ingredients in a high-speed blender.
Mix all ingredients with a hand blender until the mixture is homogeneous.
Whisk egg white until soft peaks form.
Add caster sugar and whisk up to a firm meringue. Fold in icing sugar.
Pipe onto parchment paper, meringues the size of 15mm diameter each. Dredge surface with cherry powder. Dry them in a convection oven for 2hrs at 80°C.
Combine sugar and water, and cook to 132°C. Add cherry purée and gelatin.
Whisk egg white and add sugar. Mix it into the above mixture and whisk until firm.
Deposit resultant mixture in a metal frame of 40cm x 15cm x 2.5cm. Level top with a palette knife and keep the marshmallow in freezer for at least 4hrs. When needed for service, cut while in frozen state. Defrost in a chiller maintained between 4 and 8°C, which is a good temperature for eating.
Mix yolk and sugar well in a bowl with a hand whisk for lmin.
Boil milk, cream and vanilla seeds in a small pot and pour 2/3 into the yolk and sugar mixture. Mix