Marshmallows are the hot new thing in ‘fine dining’

Fortune

Fine dining takes on a whole new meaning when a key ingredient from a popular campfire dessert ends up in dishes: marshmallows. The under-celebrated white puffball is finding its way into some upscale restaurants’ menus. And they’re not just being used as ingredients for desserts — they’re in vegetables, main dishes and cocktails, and more.

“I like marshmallows when appropriate to the dish, as a flavor release vehicle,” says Chef Jason Bond of Bondir Cambridge, a Cambridge, Massachusetts farm-house style fine dining restaurant that uses marshmallows in soup.

Chef Phillip Foss of the Michelin-starred Chicago’s EL Ideas, who considers marshmallows part of the modern chef’s arsenal, says the ingredient isn’t just versatile — it helps “put familiarity on the table and have guests transferred to their youth.”

Bond created his own homemade Ras el Hanout marshmallows when he realized how easy they were to make and how well they work…

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