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 with vegetable oil, and dust evenly with 2 tablespoons of the sieved corn flour on the base and sides.

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

Step 3: Weigh the egg whites into a large metal or electric mixer bowl and set aside.

Step 4: In a small pan, combine water, caster sugar, and liquid glucose. Heat over medium-high and monitor the temperature with a sugar thermometer until it reaches 115°C.

Step 5: Start whisking the egg whites with a handheld or freestanding electric mixer as the sugar heats.

Step 6: Once the sugar mixture reaches 121°C, remove the gelatine from water, squeeze out excess, and add it to the hot syrup. Slowly pour this mixture into the whisked egg whites while continuing to whisk gently. Avoid the syrup touching the beaters.

Step 7: Whisk the mixture for about 15 minutes until cooled and thick enough to hold its shape. Fold in the chilli flakes.

Step 8: Spoon the marshmallow mixture into the prepared tray, smooth the surface, dust lightly with the remaining corn flour, and let set in a cool place. Once firm, cut into 2cm cubes.

Step 9: To make the soup, heat olive oil in a large saucepan over medium heat. Add sliced onion and fry gently for 5 minutes until soft.

Step 10: Add chopped rosemary and garlic; cook for 2 more minutes.

Step 11: Add sliced courgettes and sauté for 5 minutes.

Step 12: Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.

Step 13: Blend the soup until smooth. Season to taste and add water if it feels too thick.

Step 14: Lightly scorch each marshmallow cube with a blow torch or under a hot grill until blistered and browned.

Step 15: Ladle the soup into bowls, top with a burnt chilli marshmallow, sprinkle grated Parmesan and chopped hazelnuts on top, then serve immediately.

FAQs

Can I make this soup vegan?

This recipe uses gelatine and egg whites in the marshmallow and Parmesan in the soup, so it is not vegan. You could substitute with plant-based gelatine alternatives and skip the Parmesan or use vegan cheese.

Can I prepare the burnt chilli marshmallows ahead of time?

Yes, you can make and cut the marshmallows in advance, but the burnt effect is best done just before serving to retain their texture and smoky flavor.