Goat’s cheese marshmallow with lychee, coffee and chocolate

Goat’s cheese marshmallow with lychee, coffee and chocolate

By
From
Marque
Serves
10
Photographer
Stuart Scott

Arguably, while the toasted marshmallow is delicious it is way too sweet. In a quest to find a balance for this we came up with a number of diverse elements: bitter, sour, crunchy, fresh and acidic.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the lychee sorbet, bring 250 millilitres water, 65 grams caster sugar and 20 grams glucose to the boil to dissolve the sugar. Remove from the heat. Soak 2.5 grams leaf gelatine in cold water until soft. Squeeze out the excess water, add the gelatine to the syrup and stir until dissolved. Allow to cool to room temperature, then mix in 100 grams lychee purée (we make our own) and lemon juice to taste. Strain through a chinoise and pour into a Pacojet beaker. Freeze until solid. Churn in the Pacojet just prior to serving.
  2. Pick the unblemished leaves from ½ bunch basil. Blanch the leaves in boiling water for 1 minute then refresh in iced water. Once cool, remove from the water and drain on paper towels. Make a sugar syrup by bringing 100 grams caster sugar and 100 millilitres water to the boil, then remove from the heat and chill. Divide into two, reserving half for the tomatoes. Line dehydrator trays with plastic wrap. Dip the basil leaves into one bowl of the sugar syrup then uncurl each leaf and lay it flat on the dehydrator trays. Dry in a food dehydrator at 50°C for 12 hours, or until dried and crisp. Remove from the trays using an off set palette knife. Store in an airtight container with silica gel beads until required.
  3. Use the remaining sugar syrup to candy the tomatoes. Line dehydrator trays with plastic wrap. Slice 3 green tomatoes into 1 millimetre thick slices and dip in the sugar syrup. Spread the sugared tomato slices on the dehydrator trays and dry in a food dehydrator at 50°C for 12 hours, or until dried. Store in an airtight container with silica gel beads until required.
  4. Spray a square 30 centimetre baking tray with oil spray and line it with baking paper. Soak 12.5 grams leaf gelatine in cold water until soft .
  5. Cook 75 grams caster sugar and 125 grams glucose in a small saucepan to 121°C. Meanwhile, place 75 grams egg whites and a pinch of salt in the bowl of a mixer. Once the sugar has reached 121°C, slowly pour it into the egg whites and begin whisking on medium speed. Once all the sugar has been added, increase the speed to high and continue whisking until firm peaks form. Meanwhile, squeeze the excess water from the gelatine and put the gelatine in a heatproof bowl. Place the bowl over a saucepan of simmering water. Heat until the gelatine has melted.
  6. Once the meringue is stiff and glossy, add the gelatine and continue whisking until it is incorporated. Slowly add 15 millilitres sherry vinegar so that it emulsifies, then slowly add 45 grams soft goat’s curd. Pour the marshmallow into the lined baking tray to about 2 centimetres deep and smooth the top. Place in the refrigerator for about 2 hours, or until set.
  7. To cut the marshmallow, turn it out onto a chopping board that has been sprayed with oil. Prepare a small dish with hot water and a container lined with paper. Dip a 6 centimetre ring cutter in the hot water, then cut ten discs of marshmallow. Store the marshmallow discs in the lined container until required.
  8. To make the coffee jelly, use an espresso machine to extract 100 millilitres espresso. Soak 5 grams leaf gelatine in cold water until soft . Squeeze out the excess water, add the gelatine to the hot coffee and stir until dissolved. Pass through a chinoise and pour into a 5 centimetre square tray. Use a cook’s blowtorch to flash the top of the jelly to remove any air bubbles. Refrigerate for about 1 hour, or until set. Dice into 1 centimetre cubes to serve.
  9. To make the chocolate caramel, combine150 grams fondant with 100 grams glucose in a small heavy-based saucepan and bring to 155°C. Cool to 60°C and stir in 100 grams 70 per cent-minimum-cacao chocolate. Mix until it forms a smooth ganache. Store until required.
  10. To serve, select ten flat plates and place a marshmallow disc on each. Use the blowtorch to lightly brown the top. Garnish with dots of the chocolate caramel, a quenelle of lychee sorbet, cubes of coffee jelly and the candied basil and tomatoes. Finish each plate with 2 halves of fresh peeled and seeded lychee.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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