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Marshmallow of Ponzu with Yuzu sesame
Recipe: Eric Miete (chef and co-owner of Smart Food Book and Cutting Edge Smart Hospitality Management )
You probably normally know a marshmallow as something sweet, but this is one with a twist! With fantastic Japanese ingredients such as ponzu and miso, this marshmallow takes on an Asian flavor explosion with a surprising fusion effect due to the savory-sour yuzu seeds. Truly a dish to impress.
Recipe
4 people
35 minutes
Ingredients
- 10x wasabi leaves
- 100 grams of Ponzu
- 100 grams Water
- 50 grams of Sugar
- 10 grams of gelatin
- 110 grams of egg yolk
- 30 grams of mustard
- 55 grams of white miso
- 20 ml white wine vinegar
- 500 ml of sunflower oil
- Pepper and salt
- Yuzu sesame
Preparation
Marshmallow
- Soak the gelatin in cold water.
- Heat the ponzu, water and sugar in a saucepan to 50 degrees.
- Melt the gelatin in this.
- Put this into the kitchenaid basin and beat this cold until fluffy.
- Grab a bowl and grease it with oil/baking spray.
- Place the marshmallow in the greased container lined with butcher's foil and let it stiffen in the refrigerator.
- When fully risen cut the marshmallow to desired size and then roll with yuzu sesame.
Miso mayonnaise
- Take the blender and put the cup on the scale.
- Put the egg yolk, mustard, miso paste and vinegar in the blender.
- Now swirl until nice and even.
- Now slowly pour the oil already on top of the mass.
- When the mayonnaise is ready season with salt and pepper.
Wasabi leaf
- Poke out the wasabi leaf with a small sampler and place the wasabi leaf cold until use.