New Notion: Toasted Marshmallow Panna Cotta

I adore marshmallows, and consider them underused. When you hear the word though, not many things are likely to come to mind. 

- A cup of hot cocoa, topped with marshmallow. Few finer things are to be had on a frigid day. Heat to warm the body, sweetness for energy to fight the chill, and a deep richness to infuse the soul with comfort.

- A classic camping trip treat, the S'more. Chocolate, graham cracker, and a marshmallow gently toasted over a crackling campfire.

- A sweet snack so readily advertised and commonly made the company started making it themselves- the Treat of Crispy Rice, or whatever they call it that won't have lawyers knocking on my door.

There are a few other places they work as accents, such as ice creams and fudge, but what more might be had? A little work on my part yielded a tasty innovation, which I now use as a standard catering dessert item. 

Simple technique, applied to a dish that already uses gelatin, allowing the rich intensity of a toasted marshmallow to infuse into a delicate, often mild-mannered dessert like panna cotta. In addition (or lack thereof), there's no additional sugar used in this recipe. The marshmallow provides all the sweetness necessary.

Toasted Marshmallow Panna Cotta

Ingredients: 

2x 1 cup Milk (Whole milk, at least 3% milkfat)

2 cups Cream (Heavy / Whipping cream, at least 30% milkfat) 

8oz marshmallows (Ideally minis for more exposed surface area)

1 envelope / 7g powdered gelatin (to be bloomed in 1 of 2 cups of milk) 

Recommended Equipment:

Oven with functional broiler, 2 small bowls, measuring cup, medium pot, rubber spatula, blender, strainer, baking tray/sheet pan, oil or cooking spray, aluminum foil, molds for finished product.

Method of Preparation: 

Place the cream and 1c milk in a pot to be brought to a simmer. 

Sprinkle gelatin over remaining 1c milk. 

Turn on broiler. Line a sheet tray with aluminum foil and grease well. 

Place marshmallows on tray and carefully brown under broiler. 

Add to heated milk/cream mixture, stirring till dissolved. 

Repeat with milk/gelatin mixture, and allow to return to a bare simmer.

Blend the mixture, then strain and portion into greased molds.

Refrigerate overnight before serving.

Awoo!