Sweet pepper marshmallow
A surprising savoury marshmallow, in which a tasty paprika coulis is used. Preferably you make a coulis of roasted peppers yourself. Makes 540g.
Ingredients
| 200 g | sweet pepper coulis |
| 200 g | vegetable stock |
| 60 g | invert sugar |
| 50 g | powdered egg whites |
| 0.2 g | xanthan gum |
| 30 leaves | gelatine leaves, 2g each (total 60g) |
Instructions
- Combine the sweet pepper coulis, stock and invert sugar, and thicken with xanthan gum.
- Add the powdered egg whites and transfer to a planetary mixer.
- Soak the gelatine in cold water and heat in a pan with the absorbed water (that is, do not squeeze out) over low heat.
- Add the gelatine to the other mixture, stirring constantly, and mix well.
- When the gelatine is thoroughly mixed with the fluffy paprika mixture, transfer immediately to a bowl or suitable container.
Serving suggestions:
- As a component in an amuse-bouche, e.g. with a gel of sweet pepper and marinated artichoke.
- As a component in a dish with fennel, aubergine, or sea bass.
- Delicious in combination with dried tomato and parmesan cheese.