Cardamom Marshmallow dusted with.....?
- julietg Dec 22, 2007 05:08 PM
I have a pan of cardamom scened marshmallows setting up in a jelly roll. Taking a cue from cardamom ice cream recipes, I steeped six crushed pods in the water meant for the gelatin bloom, and strained it with before pouring it into the mixing bowl.
Tomorrow morning, with what shall I dust them? I have killer cocoa, but I don't think that'll match. I have a sifter of 10x and cornstarch, prepared for the non-cardamom batch drying next to it, but is that not sophisticated enough?
I couldn't find potato starch at the market, so that's out.
Vanilla sugar might be a nice accent. I read online that coffee goes well with cardamom, as does cinnamon. Maybe espresso powder and cinnamon cut with powedered sugar? I'm dying to taste one of these!
I think that you could go either sweet or savory with cardomom. I know that usually in the West it is used with sweets, so a plain sugar finish would be good to let the cardomom flavor take center stage. I also think that could use a starch with fresh cracked black pepper to spice up the flavor and punch through all of the sweet flavors. It would be really different, but it is something to think about.
Update- I used the same shaker as the plain, 10x and cornstarch, and it worked just fine.
Next year, I'd like to experiment with adding a honey flavor to these, though...