A marshmallow is normally sweet, but the fantastic Japanese ingredients such as ponzu and miso give this marshmallow an explosion of Asian flavors with a surprising fusion effect from the savory/sour yuzu sesame seeds.
A marshmallow is normally sweet, but the fantastic Japanese ingredients such as ponzu and miso give this marshmallow an explosion of Asian flavors with a surprising fusion effect from the savory/sour yuzu sesame seeds.
Recipe
4 persons
35 minutes
Ingredients
- 10x wasabi leaves
- 100 gram Ponzu
- 100 gram Water
- 50 gram sugar
- 10 gram gelatin
- 110 gram egg yok
- 30 gram mustard
- 55 gram white miso
- 20 ml white wine vinegar
- 500 ml sunflower oil
- Pepper and salt
- Yuzu sesam
Preporation
Marshmallow
- Soak the gelatin in cold water.
- Heat the ponzu, water and sugar in a saucepan to 50 degrees.
- Melt the gelatin in this.
- Place this in the kitchenaid basin and beat it until it is fluffy.
- Take a container and grease it with oil/cooking spray.
- Place the marshmallow in the greased container with butcher's foil and let it set in the refrigerator.
- When it has completely set, cut the marshmallow to the desired size and then roll it with yuzu sesame.
Miso mayo
- Take the blender and place the cup on the scale.
- Place the egg yolk, mustard, miso paste and vinegar in the blender.
- Now turn until you have a nice, even mass.
- Now slowly pour the oil onto the mass.
- When the mayonnaise is ready, season with salt and pepper.
Wasabi leaf
Cut out the wasabi leaf with a small shape cutter and keep the wasabi leaf cold until ready to use.
Enjoy your meal!
Eric is chef and co-owner of Smart Food Book and Cutting Edge Smart Horecamanagement
