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.

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

1. Soak the gelatin in cold water.
2. Heat the ponzu, water and sugar in a saucepan to 50 degrees.
3. Melt the gelatin in this.
4. Put this into the kitchenaid basin and beat this cold until fluffy.
5. Grab a bowl and grease it with oil/baking spray.
6. Place the marshmallow in the greased container lined with butcher's foil and let it stiffen in the refrigerator.
7. When fully risen cut the marshmallow to desired size and then roll with yuzu sesame.

Miso mayonnaise

1. Take the blender and put the cup on the scale.
2. Put the egg yolk, mustard, miso paste and vinegar in the blender.
3. Now swirl until nice and even.
4. Now slowly pour the oil already on top of the mass.
5. When the mayonnaise is ready season with salt and pepper.

Wasabi leaf

1. Poke out the wasabi leaf with a small sampler and place the wasabi leaf cold until use.

Enjoy your meal!