Parmesan and Basil Marshmallows with Marinated Sundried Tomatoes and Basil Dust

Parmesan and Basil Marshmallows Sundried Tomatoes and Basil Dust

Parmesan and Basil Marshmallows with Marinated Sundried Tomatoes and Basil Dust

Happy New Year!  This weeks recipe is a nice break from the rich, heavy holiday dishes we’ve all been indulging in for the past two months.  I think we can all use it!  Although this bite is light, it is not lacking in flavor.  It’s savory and reminiscent of a summer day.  It’s also a lot of fun to make your own marshmallows and to turn basil into dust.  The magic happens with Agar Agar and Maltodextrin and you can get both of these ingredients from Chef Rubber.  Here’s to an epic 2016!  Fire It Up!

Chef Eric

Ingredients/Parmesan and Basil Marshmallows
1-2/3 cups milk
5 gm agar-agar
5 1/2 oz Parmesan
3 1/2 oz fresh basil, chopped
2 egg whites
kosher salt
white pepper

Method/Parmesan and Basil Marshmallows
Combine milk and agar-agar in a saucepan and stir to combine. Add 3.5 oz Parmesan and turn on low heat under saucepan; bring liquid to a simmer, whisking continuously. Simmer for 5 minutes, then strain through a fine sieve into a cold bowl; cool until the liquid starts to thicken (5–7 minutes). Whisk the egg whites and a pinch of salt in an electric mixer until soft peaks form. Fold the egg white mixture into the milk mixture. Season to taste. Pour the mixture into a 4×8 tray lined with plastic wrap; refrigerate until set (2–3 hours). Using a hot knife, cut the mixture into 1–½ inch squares. Roll the squares in the remaining Parmesan and store in refrigerator until needed.

Ingredients/Marinated Sundried Tomatoes
20 sundried tomatoes, quartered
2 garlic cloves, chopped
1/4 bunch fresh basil, chopped
1/2 cup balsamic vinegar
1/2 cup olive oil
kosher salt
white pepper

Method/Marinated Sundried Tomatoes
Combine all ingredients and marinate for 24 hours in refrigerator, then drain and set aside.

Ingredients/Basil Dust
1/4 bunch fresh basil, chopped
1/2 cup basil oil (1/2 bunch fresh basil pureed with 1/2 cup oil, then strained)
1 cup maltodextrin
kosher salt
white pepper

Method/Basil Dust
Combine basil and oil and puree in blender. Let sit overnight. Strain oil and put in food processor. Add maltodextrin and pulse until a dust is formed. Pass the dust through a fine China cap to remove lumps. Set aside.

Alternate two marshmallows and two pieces of sundried tomato on each skewer. Sprinkle Basil Dust on the serving tray and place the skewers on top of the dust.

Chef Notes
The marshmallows can be made up to 3 days before use, as long as they are kept in an airtight container.

Instead of basil marshmallows, make garlic rosemary marshmallows.

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