Sesame Marshmallow

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Preparation info

  • Serves —

    4

    sharing
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook

Masu

By Nic Watt

Published 2016

  • About

I used to love toasting marshmallows beside the campfire when I was a kid, and I think almost everyone has an affection for them. We make this recipe on occasion at the restaurant. The memories it brings back for our customers, and their smiles, are amazing – a really nice touch to finish your night out.

Ingredients

  • 150 g ( oz) caster sugar
  • 90 ml (3 fl oz) water
  • 8 g gelatine powder
  • 5 g agar
  • 2 g sesame paste
  • 2 tablespoons cornflour

Method

Place the sugar, water and powdered gelatine in a small saucepan and heat to 123°C on a sugar thermometer. Add the agar and bring the heat up to 125°C. Whisk in the sesame paste.

Dust a small tray with the cornflour and pour in the marshmallow mixture. Allow to cool and cut into matchbox-size pieces.

Skewer each sesame marshmallow and toast over charcoal, as you would by the campfire.