Tomato and parmesan marshmallow

Tomato and parmesan marshmallow

Best Kitchen Basics
Petrina Tinslay

The curious thing about this is that it is pure white. When we think of tomato we think of red. The colour and the flavour are so closely linked that when we bite into something white and it tastes intensely of tomato there is a moment of shock as the brain makes sense of it. It is just parmesan and tomato but the form has rendered it unrecognisable. The important thing, though, is that it tastes intensely of both ingredients and is delicious.


Quantity Ingredient
3 french shallots
3 garlic cloves
2 small red chillies
1 small bunch basil, leaves picked
4 sprigs thyme, leaves picked
4kg ripe roma tomatoes, quartered and cored
2 tablespoons sherry vinegar
1 tablespoon sea salt
2 teaspoons caster sugar
50g titanium-strength gelatine leaves
250g parmesan


  1. Put the shallots, garlic, chilli and herbs in a blender and mix on high speed. Add the tomatoes, sherry vinegar, salt and sugar and blend to a coarse purée.
  2. Suspend an oil filter or piece of muslin over a bowl. Pour in the tomato pulp and let it drip overnight to collect the clear tomato juice.
  3. Soak the gelatine in iced water until soft.
  4. To make the marshmallow, measure out 750 ml of the tomato juice. Warm one-third of the tomato juice in a saucepan over medium heat.
  5. Squeeze any excess water from the gelatine and stir it into the tomato juice in the pan until dissolved.
  6. Pass the mixture through a fine sieve into the cold tomato juice and refrigerate for 3 hours or until set.
  7. Chill a mixing bowl in the refrigerator until cold.
  8. Once set, transfer the jelly to the chilled mixing bowl. Whip using an electric mixer on high speed until the jelly resembles stiff meringue.
  9. Spread the whipped jelly in a chilled 3 cm deep tray lined with plastic wrap – work quickly as it will start to set. Refrigerate until fully set.
  10. While it is setting, finely grate the parmesan. A microplane is best for this.
  11. Tip the marshmallow out onto a cutting board and cut it into 3 cm cubes. Gently roll the cubes in the grated cheese and serve immediately.
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