|100 ml||mustard sauce|
|60 ml||tomato sauce|
|80 g||brown sugar|
|5 ml||Worcestershire sauce|
|15 ml||lime juice|
|15 ml||onion powder|
|15 ml||garlic powder|
|5 ml||ground cumin|
|2 ml||black pepper|
|150 ml||lamb and beef broth|
|1.25 ml||xanthan gum|
Combine warm water, brown sugar, and glucose in a medium saucepan, stir and boil until it reaches a temperature of 120°C.
In another medium saucepan combine mustard, tomato sauce, lime juice, Worcestershire sauce, onion powder, garlic powder, salt, pepper, and cumin allow this to cook over low heat for 15 minutes.
When the syrup has reached temperature pour it into the sauce mix and combine until smooth.
Whisk in the xanthan gum for 2-3 minutes until the sauce has doubled in volume.
Prepare small baking tins by brushing the base and sides with oil and then sprinkle the surfaces with corn flour.
Pour the marshmallow mixture into the baking pans and allow it to set at room temperature for a minimum of 1.5 hours up to 24 hours.
When the marshmallow mixture is set, shape by scooping 15 g portions and shaping it between 2 teaspoons cornflour to form balls.
Place marshmallow balls in a cookie-cutter powdered with cornflour and twist until a circular shape is formed.
Dust the marshmallows with corn flour and place them individual small containers in a cool dry place.
This recipe was developed for Lamb and Mutton SA by Runyararo Tiwirayi Mhere as part of the Recipe Development and Standardization module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth base recipe.