Sometimes inspiration moves in mysterious ways and at other times it’s painfully obvious. In this case I went to the food festival EAT 2010 in Øksnehallen, where I caught Thomas Parry (the head pastry chef at Hotel d’Angleterre) demonstrating some of his mad cooking skills. Among the many delicious things he guided his sugar-hungry audience through were some raspberry flavoured marshmallows. So I went home and pulled out ye olde Foodbeam recipe. The only changes needed were to remove one of the vanilla beans and to add a deciliter of mashed and deseeded raspberries after the gelatine. (But don’t forget to use pasteurised egg whites if you’re in Denmark). The result was a whole batch of fluffy and bouncy marshmallows with a delicate yet distinct raspberry and vanilla flavour. Nice! And the cocoa nibs on top added a nice dry chocolate twist to the classic. That and it made me feel even closer to Thomas. Do you think he would mind it if I called him Tom Tom?
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Tags: cocoa nibs, EAT 2010, hindbær, hjemmelavede skumfiduser, marshmallows, raspberry, Thomas Parry, vanilla, vanille
Kerry, he should feel honoured to be called TomTom cause I also have one and I wouldn’t be without it/him…. well, you know what I mean :)
Actually my name is Heidi, but I’m very happy if that means you’re also following Kerry on Foody Two Shoes;-)
[...] fruit all of which were my favourite. In fact I can’t wait to try using blackcurrant in my marshmallows the next [...]