Over the weekend I made pink marshmallow sauce, which I served with some chocolate brownies, and sprinkles on top. (It looked very pretty, but I’m afraid I didn’t have time to take a picture.)
The recipe was from the Accidental Vegetarian book, which is strange as it’s not technically vegetarian. Marshmallows have gelatine in, and, while I’m normally very strict about not eating gelatine, I really wanted to make this recipe and so decided to go for it.
Anyway, if you want to have a go, it’s very simple: you bring a small container of double cream to the boil, adding to it the seeds from one vanilla pod (that’s the expensive part – I only used half a pod). Boil for five minutes or so, and then add a bag of marshmallows. When they start to melt a bit, you’re done. Serve it quickly before they melt too much and disappear.
They give more precise measurements in the book, but I don’t think it needs to be an exact science in this case.
And if you’re in the market for an interesting vegetarian cookbook, this one comes recommended by me. The author, Simon Rimmer, is the chef and owner of a little vegetarian restaurant in Manchester called Greens. It’s a fantastic place – the food is wonderful, and it’s not scarily expensive. (It’s not cheap either, but you feel you’re getting what you pay for.) A search on Amazon reveals that he has recently published a new book which I’ll try to get a look at soon – it’s not a veggie one this time though. And further digging reveals he’s recently opened another restaurant. He’s also been on TV a bit of late – the BBC food pages publish a few of his recipes.