Tomato and parmesan marshmallows

Tomato and parmesan marshmallows

By
From
Marque
Makes
30
Photographer
Stuart Scott

All white, the surprise with these is the intensity of the tomato flavour. We are conditioned to associate colour with flavour and this tastes vivid red. As an Australian, I also appreciate its resemblance to our national cake: the lamington.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the tomato water, finely slice 3 shallots, dice 3 garlic cloves and deseed and dice 2 small red chillies into brunoise. Pick the leaves from 1 bunch basil and 1 bunch thyme and discard the stalks. Remove the cores from 4 kilograms ripe tomatoes and cut into quarters. Put the shallot, garlic, chilli, basil and thyme together in a food processor and blend to a coarse purée. Add the tomatoes and blend briefly. Check the seasoning. Suspend an oil filter over a 1 litre container, pour in the tomato pulp and let settle overnight to collect the clear tomato juice.
  2. To make the marshmallows, measure 750 millilitres tomato water. Soak 50 grams leaf gelatine in cold water until soft. Squeeze out the excess water and put the gelatine in a heatproof bowl with a little of the tomato water. Place the bowl over a saucepan of simmering water. Heat untilthe gelatine has melted, then whisk into the remaining tomato water. Refrigerate the tomato liquid for about 3 hours, or until stiffly set into a jelly.
  3. Put the tomato jelly in a heavily chilled mixer bowl. Whip on high speed until the jelly looks like stiff meringue. Line a ½ gastronorm tray with plastic wrap and add the jelly. Spread evenly over the tray to a depth of 5 centimetres and cover with plastic wrap. Refrigerate until set.
  4. Cut the jelly into 5 centimetre cubes and store in the refrigerator until required. Place a bowl over a bowl of ice. Grate 500 grams parmigiano reggiano into it using a fine Microplane grater.
  5. To serve, roll the tomato jelly cubes in the grated cheese until evenly covered, then serve immediately, with one or two marshmallows per serving.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
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