Blue cheese Marshmallow

Matt Ransome

Matt Ransome

23rd September 2012

Blue cheese Marshmallow

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

Ingredients

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

Method

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

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