Bountiful Bar

Combine the sugar, water, and glucose together in a pot and heat to 228˚F (109˚C).

Place the coconut in a mixing bowl.

Once the sugar mixture reaches 228˚F (109˚C), pour over the coconut.

Add the coconut rum to the mixture, and then mix all the ingredients well.

Pour mixture into a 4mm (34x34cm) ganache frame and allow to set overnight in a cool room.

Once set, cut into 11 x 3cm rectangles. Set aside.

Combine the sugar, water, 35g invert sugar, and passion fruit purée in a pot. Heat to 230˚F (110˚C).



Hydrate the gelatin with 5 times its weight in water.



Combine the 110g invert sugar and bloomed gelatin in the bowl of a stand mixer.



Once the sugar mixture reaches 230˚F (110˚C), pour it into the bowl with the gelatin, and start mixing on medium speed.



Melt the PASSION FRUIT INSPIRATION to 113˚F (45˚C).



Allow the marshmallow mixture to increase in volume. When it reaches 90˚F (32˚C), stop the mixer.



Remove from the mixer, and then fold the PASSION FRUIT INSPIRATION (at a temperature of 95˚F [35˚C]) into the marshmallow by hand.