1/2 cup powdered sugar
2 Tbsp + 2 1/2 tsp gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup corn syrup
1/2 cup water
1/4 teaspoon salt
2 large egg whites
2 bags of hibiscus tea
Oil cupcake pan and dust with some powdered sugar.
In a bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
Boil 1/2 cup of water. To make hibiscus tea concentrate pour it over tea bags and leave covered for 10-15 minutes.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hibiscus tea, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites into sugar mixture until just combined. Pour mixture into cupcake pan and sift 1/4 cup powdered sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
2 egg yolks
200 g butter
100 g chocolate
100 g sugar
50 ml milk
Cook chocolate, sugar, egg yolks and milk, while everything melts. Let cool.
While chocolate is cooling beat butter with a mixer, and then beat in cooled chocolate.