Savoury Marshmallow
This recipe combines the rich flavors of lamb, savory prosciutto, and salami with a lusciously indulgent port and chocolate sauce. Served alongside crispy biltong twigs and delightful savory marshmallows, this dish is a true culinary adventure. The refreshing salad adds a burst of freshness to complement the hearty main course. Enjoy the interactive dining experience as you flambe the cognac sauce to perfection before savoring every bite of this sumptuous meal.
— Constant Cookbook
Ingredients
- For the lamb -
- Half a lamb loin (800 - 900g)
- 2 packs unearthed Tuscan Finocchiona Salami & Prosciutto
- For the port & chocolate sauce -
- 400ml beef stock
- 100ml ruby port
- 1 cardamom pod
- 1 clove garlic
- 1 bay leaf
- 1 star anise
- 4 black peppercorns
- 1 tsp soy sauce
- 20g dark chocolate
- For the biltong twigs -
- 20g brown rice
- 20g high-fibre oat bran cereal
- 60g whole-wheat flour
- sea salt, to taste
- 15g dried porcini mushrooms
- 1 tsp black pepper
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 pack unearthed biltong
- 1 egg
- water
- vegetable oil
- For the savoury marshmallows -
- 100ml milk
- 1 pack unearthed's Goat's Milk Balls
- 1 tbsp liquid glucose
- salt
- 6 sheets gelatine
- 2 egg whites
- 50g maltodextrin
- icing sugar
- For the salad -
- 20g mixed salad leaves
- fresh mint
- salt & pepper
- 15ml olive oil
- 5ml lemon juice
- To serve -
- olive oil
- 100ml cognac
Instructions
- For the Lamb, Lay out a large rectangle of clingfilm. Arrange the prosciutto and salami in a large sheet on top, and then place the lamb loin towards the side nearest you. Roll the lamb in the prosciutto and salami, twisting the ends of the clingfilm to tighten and seal. Refrigerate for an hour to firm up.
- For the port and chocolate sauce, Bring the stock and port to the boil and add the spices. Simmer for an hour, then strain. Return to the heat and boil to reduce. When you have about 100ml, stir in the chocolate and the soy sauce.
- For the Biltong twigs, Cook the brown rice in salted water until it is very overcooked; it should be slightly mushy. Drain and combine with all dry ingredients in a food processor. Process until a fine crumb is formed. Add the egg and enough water, little by little, to bring it together into a firm but slightly sticky dough. Leave to sit for a half hour for the gluten to develop, then roll out into long, thin, twig shapes try to keep them less than 1cm in diameter, with a slight point on the end. Heat the oil in a frying pan over a high heat; it should be about 180 degrees centigrade. Gently lay the twigs into the oil and fry until they are a dark brown colour. Drain on kitchen towel and reserve.
- For the savoury marshmallows, Heat the milk, goat milk balls, glucose and salt to a simmer. Bloom the gelatin in cold water. When supple, shake off excess water, and stir into the hot milk mixture one at a time; use a stick blender to make a very smooth puree, strain, and allow to cool to about 50 degrees centigrade. Whip the egg whites to soft peaks, then shower in the maltodextrin while continuing to whisk. When the mixture is smooth, glossy, and stiff, very slowly pour in the goat milk mixture while whisking constantly, as you would when making a mayonnaise, you should literally add the mixture drop by drop at first. Keep the mixer going on its highest setting to incorporate air as the mixture sets. Pour the finished mixture out into a lightly oiled container and refrigerate until set. Cut into cubes and toss in the icing sugar. Store in the fridge until needed. (Note: this will make more marshmallows than you need for 4 servings; the rest can be used as you would use cheese for melting.)
- For the Salad, Wash the salad and pick the mint. Dress with the olive oil and lemon juice. Season just before serving.
- To Serve, Skewer the marshmallows through the twigs. Unwrap the lamb and fry in olive oil for 1 minute on each side, then transfer to a 200 degrees centigrade oven and cook for another 8-10 minutes, to medium rare. While the lamb is resting, finely chop the mint leaves and spread out on the board. Roll the lamb in the mint to give it a green coating, then slice the lamb and plate alongside the marshmallow and salad. Finally, heat the cognac and flambe. Serve in a sauceboat or copper milk pan at the table while still flaming and let guests toast their marshmallows over the flame. Cover the pan, or blow off the flames and stir in the sauce. Spoon over each dish and enjoy.
Yield
Serves 4
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