Well, folks! I have added a picture of the cabbage that I had photographed at a prior date. The dish is traditionally served just as you see it here, with very little frills, just some boiled carrots and whole leeks. Drizzle a bit of the vegetable stock you have used to cook the cabbage over the top. Enjoy! I ate a bowl of it today for lunch, and it is a real “stick to your guts” kind of meal. I’d suggest that someone serve this next St. Patrick’s day in lieu of the cliché same-old, same-old Jig’s dinner fare.
The next set of photographs you see are the stages of marshmallow development. Yesterday Jean-Denis decided to make black currant marshmallows to be served in a few weeks. I have included the recipe for those brave souls willing to make something off the beaten path. Be advised that there are a few ingredients that are hard to find in your local grocery store.
Marshmallow Recipe
1 Liter coulis (black currant, strawberry, raspberry, or strong flavored coulis) Note: avoid light flavors, like mango
1.5 kg sugar
500 g staboline (inverted sugar/glucose syrup)
114 g gelatin
625 g glucose syrup
superfine powdered sugar/cornstarch mixture
1. Heat the sugar and 500 g inverted sugar in a saucepan with a touch of water on the pan's bottom. Bring to 110 degrees Celsius.
2. Place coulis in another pan and heat until quite hot.
3. After you have bloomed the gelatin in just enough water to cover, add it to the second round of inverted sugar and melt on the stove until gelatin is completely dissolved.
4. Once the sugar and inverted sugar mixture reaches 110 degrees Celsius, add the coulis and place in a kitchen aid mixer with a cover and whisk attachment. Whisk on med-high speed. (Note: depending on the size of your mixer, you may have to make a 1/2 batch recipe in order5to preclude overflow during this portion of the recipe preparation).
5. Once gelatin and inverted sugar mixture is melted, add to the mixer slowly, through a sieve, to insure no pieces of gelatin are remaining.
6. Whisk this mixture until the mixing bowl is entirely cooled down to the touch. This process incorporates air and causes the mix to turn lighter in color. Time: approx. 30 minutes.
7. Dust the bottom of a full hotel pan 1" with superfine powdered sugar/cornstarch mixture (available at specialty baking stores). Add marshmallow mix to the pan and spread with an inverted spatula, being careful to not deflate the mixture.
8. With a sieve, sift more sugar on top and place in a dry area. Let rest one day before cutting and redusting with sugar. Do not consume marshmallows for a week, to insure that they are properly dried.
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