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Red, Pink and Blue Recipe from World Food Bar |
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| Written by Administrator, on 18-06-2009 20:12 |
Eat and enjoy Chef Joshua Steven Campbell's creation of a healthy marshmallow. World Food Bar is dedicated to creating healthy flavorful food for catering events of all sizes and box lunches for any business occasion. Please visit their flagship location at Findlay Market Tuesday-Sunday. Visit them on the web at www.worldfoodbar.com or call 513-342-1968 to learn more about World Food Bar.
 Blueberry Marshmallow with Beet Crisp and Grapefruit
- 1 ½ gelatin
- ¾ cup cold water
- ¾ cup boiling water
- 3 tbsp sugar replacement
- 1 tsp vanilla extract
- 3 Egg whites
- 3 /4 blueberry puree
Directions: Sprinkle gelatin and blueberry puree in cold water, and bring to a boil. Then cool to room temperature making sure it has a syrup consistency. Add vanilla and sugar replacement to mixture. Whip your egg whites to soft peaks, mix then pour in syrup and continue to stir. Pour in a pan of your choosing and set overnight.
For the Beet crisp:
- 1 cup oatmeal
- ¾ cup veggie oil
- 1 cup beets
- 2 tbs honey
- 1 tsp thyme
Toss together then bake for 10 minutes at 350 degrees. Place on top of marshmallow in the most interesting way possible! Then add a small piece of grapefruit on top of the marshmallow and beet crisp.
Photo courtesy of 5chw4r7z
Last update: 18-06-2009 21:09
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