Sesame Marshmallow from Masu: Fresh, contemporary, accessible Japanese for the home cook by Nic Watt
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 ...
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Ingredients
- 2 tablespoons cornflour
- 2 g sesame paste
- 5 g agar
- 8 g gelatine powder
- 90 ml (3 fl oz) water
- 150 g (5½ oz) caster sugar
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