Gastronomixs

Celery marshmallow

Creation by Maurice Sijbers, Boschmolenplas restaurant, Heel, the Netherlands.

Celery marshmallow

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

celery

150

g

egg white

150

g

sugar

1

 

lemon, juice

11

leaves of

gelatin

Preparation method

  • Soak the gelatin.
  • Add 50g of the sugar to the egg whites and beat until stiff peaks are formed.
  • Add the rest of the sugar to a little water and heat to 121°C.
  • Once the sugar mixture is at the correct temperature, slowly add the egg whites and beat the mixture until cold.
  • Blend the celery and pass through a sieve.
  • Season to taste with lemon juice.
  • Add at least half of the celery mixture to the egg whites. You can add more to taste.
  • Keep aside some of the fluid in which to dissolve the gelatin. Once the gelatin is dissolved, add it to the egg white mixture and beat until cold.
  • Pour into greased containers and allow to set in the refrigerator.
  • Keep the marshmallow stored in the refrigerator otherwise it will collapse.

Previous page