Parmesan cheese marshmallows

A savoury variation on the classic marshmallow. Obtaining a similar structure to the original required finding a suitable substitute for the high sugar content. In this case, we beat milk mixed with gelatine at a precise temperature to allow the milk to retain its air and take on a somewhat elastic structure similar to that of its sweeter counterpart. Additionally, milk readily absorbs flavours and aromas, so sufficient flavour can be obtained by coating the marshmallows with grated cheese.

Makes 800 grams.

Parmesan cheese marshmallows

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gelatine leaves



Parmesan cheese



pine nut oil or olive oil

As needed:



Preparation method

  • Chill 400g of the milk to 3°C.
  • Heat the rest of the milk to approximately 60°C and dissolve the soaked gelatine leaves in it.
  • Let the milk-gelatine mixture cool to 40°C and start beating in a planet mixer.
  • After approximately 30 seconds, add the cold milk all at once and continue to beat.
  • Beat this mixture for approximately 3 minutes, until light and fluffy, and add one of the two types of oil to taste.
  • Grate the cheese very finely.
  • Continue to beat the mixture briefly, and transfer to a piping bag with a smooth nozzle.
  • Squeeze out nice, smooth dots and sprinkle with salt.
  • Sprinkle the marshmallows with parmesan cheese.
  • Refrigerate until use.

Serving suggestions

  • Finish with olive oil mayonnaise and a little smoked sea salt.
  • Finish with dried tomatoes and oregano, and a little crunchy cheese.
  • Finish with a port wine reduction and a raisin.
  • Serve as a component of a starter or cheese dish. 

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