- 300g egg whites
- 430g glucose
- 170g sugar
- 170g soft Binham blue
- 9 sheets of geletine
Blue cheese Marshmallow
Matt Ransome
23rd September 2012
Blue cheese Marshmallow
A really tasty, not to sweet marshmallow that I served with figs and watermellon
Ingredients
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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
