Ingredients

3 tbsp corn flour, sieved

1 tbsp vegetable oil

5 sheets of gelatine

70ml water

210g caster sugar

1 tbsp liquid glucose

80g egg white

1 tsp chilli flakes

2 tbsp olive oil

1 large white onion, finely sliced

3 sprigs rosemary, leaves chopped

2 garlic cloves, finely chopped

1kg courgettes, finely sliced

700ml vegetable stock

30g Parmesan, grated

40g hazelnuts, roughly chopped

Instructions

Step 1: Line a 23 x 23cm baking tray with cling film, lightly grease it with the vegetable oil, and dust it evenly with 2 tablespoons of the sieved corn flour on the base and sides.

Step 2: Soak the gelatine sheets in a small bowl of cold water for 10 minutes to soften.

Step 3: Pour the water, caster sugar, and liquid glucose into a small pan. Heat over medium-high, using a sugar thermometer to monitor the temperature. Heat the mixture until it reaches 115°C.

Step 4: While the syrup heats, whisk the egg whites in a large metal or mixer bowl until beginning to foam.

Step 5: When the syrup reaches 121°C, drain the gelatine and add it to the hot syrup. Slowly pour this mixture into the egg whites while continuing to whisk, avoiding contact of sugar with the beaters.

Step 6: Whisk gently until the mixture cools and thickens enough to hold shape on the beaters, about 15 minutes. Stir in the chilli flakes.

Step 7: Spoon the marshmallow mixture into the prepared tray and smooth with a palette knife. Dust with the remaining corn flour and leave to set in a cool place. Once set, cut into 2cm cubes.

Step 8: To make the soup, heat olive oil in a large pan over medium heat. Fry the onion gently for 5 minutes until softening. Add rosemary and garlic and cook for another 2 minutes.

Step 9: Add sliced courgettes and sauté for 5 minutes. Pour in vegetable stock and bring to a boil, then reduce to a simmer. Cook for 10 minutes until tender.

Step 10: Blend the soup until smooth, season to taste, and add a little water if it’s too thick.

Step 11: Lightly torch each marshmallow cube or briefly grill them until scorched and blistered.

Step 12: Ladle the soup into bowls, top with a burnt chilli marshmallow, a sprinkle of grated Parmesan, and chopped hazelnuts. Serve immediately.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or stock if it thickens. The burnt chilli marshmallows are best made fresh, but any extras can be stored in an airtight container at room temperature for up to 2 days.

FAQs

Can I make the marshmallows without liquid glucose?

Yes, but liquid glucose helps prevent the sugar from crystallizing and keeps the marshmallows smooth. Without it, the texture might be slightly grainy.