I've got in mind to make a savory play on s'mores, using morel mushroom paste where you would expect chocolate. The graham cracker replacement should be no problem. But I'm stuck on the marshmallow. If you google savory marshmallow, you basically find a bunch of standard sweet marshmallow recipes that have had some savory things added to them. I want to make one that isn't sweet at all, or only barely so, but with a recognizable marshmallow texture. Any ideas on how to approach this? I'm not asking for the recipe, just a sense of what set of ingredients and techniques have a prayer of reproducing that texture with minimal sweetness. Bonus points if it can be done using some other hydrocolloid instead of gelatin, since ultimately I need to make it vegetarian.
Is it possible to make a marshmallow that isn’t sweet
molecular-gastronomy
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Best Answer
What about using mochi, an Asian pounded rice paste? It's a similar—though not identical—texture, it's available in sweet and savory forms, and it's held together by the starch in rice rather than anything gelatin, so it's vegetarian. You can get plain unflavored mochi at many Asian food stores; it may take some looking, as it's more often sold sweet and filled with bean paste in the US. I've had it in savory Korean dishes and I believe it's used in savory Korean dishes as well.