Gerroa rocky road with chocolate pudding, almond biscuit, marshmallow, honeycomb & candied nuts
Serves: 4

Chef’s note: This is a great gluten free dessert. The Blue Swimmer makes their own salted caramel ice cream for this recipe, but you can substitute with store-bought.

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For the marshmallow – soak the gelatin sheets in cold water to soften. In a large mixing bowl, whip the egg whites into soft peaks, then slowly whip through 1 cup of sugar. In a saucepan, combine the remaining sugar, water, bourbon and vanilla. Bring the mixture to a boil at 127°C, then remove from the heat and whisk in the softened gelatin sheets. Gently combine the mixture with the egg whites, whisking continuously until the mixture cools. Pour into a lined baking tray and rest at room temperature overnight.

For the chocolate pudding – in a pot over a low heat, warm the cream, vanilla and salt. In a mixing bowl, whisk together the egg yolks and sugar until pale. Slowly whisk the warmed cream into the egg mixture, stirring continuously, then fold in the melted chocolate. Once combined, place over a double boiler and whisk continuously until the mixture reaches 80°C. Transfer to a mixing bowl and leave the pudding to cool completely in the refrigerator.

For the almond biscuit – preheat an oven to 170°C. In a small saucepan over a medium heat, melt the coconut oil and honey together. Remove from the heat, whisk through the egg and vanilla, then transfer to a mixing bowl and add the dry ingredients. Using your hands, combine into a smooth cookie dough, then roll the dough out to 1cm thick. Place between 2 sheets of baking paper, then use a knife to cut into large squares. Remove the paper, arrange on a lined baking tray and bake for 8 minutes, or until golden.

To serve – place a cookie on the bottom of each bowl, then top with a layer of marshmallow. If you have one, use a blowtorch to char the marshmallow. Add a quenelle of chocolate pudding, then finish with the honeycomb, a scattering of candied nuts and a scoop of ice cream.