Blue cheese Marshmallow

Matt Ransome

Matt Ransome

23rd September 2012
Matt Ransome

Blue cheese Marshmallow

A really tasty, not to sweet marshmallow that I served with figs and watermellon


  • 300g egg whites
  • 430g glucose
  • 170g sugar
  • 170g soft Binham blue
  • 9 sheets of geletine


Heat up glucose and sugar to 125 degrees. Bloom the geletine.
Once it reaches 120 degrees start to whisk egg whites and melt the geletine.
Slowly add the sugar mix followed by the geletine and then the grated blue cheese a bit at a time.
Whisky till the bowl is cool. Pour into a mould

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.