Sour cream marshmallow
This recipe has the advantage of not requiring you to heat a sugar syrup to 240 F and whip with gelatin, potentially spraying super hot liquid all around your kitchen.
Also, consider modifying the recipe to use other savory mix-ins like vegetable puree or red wine instead of the sour cream component for other savory marshmallow variations
1.5 cups corn syrup
2.25 cups sugar
2/3 cup water
4 packets gelatin
2/3 cup sour cream
1/2 tsp kosher salt
1/3 cup confectioner's sugar
1/3 cup corn starch
1) Combine corn syrup and sugar in a bowl
2) Let gelatin sit in cool water for 1 minute
3) Heat gelatin+water mixture over very low heat until dissolved and liquefied
4) Off heat, combine liquefied gelatin and corn syrup/sugar mixture
5) Add sour cream and 1/2 tsp salt to gelatin/corn syrup/sugar mixture
6) Whip mixture using either a stand mixer or egg beater for 10-15 minutes
7) Pour out marshmallow mixture into a greased pan, refrigerate
8) After 4 hours of refrigeration, turn out marshmallow block onto a surface powdered with a mix of confectioner's sugar, corn starch, and another 1/2 tsp kosher salt
9) Coat all sides of marshmallow block with powder, use knife or pizza roller to cut into squares of desired size, ensure all sides are coated
largely similar to recipe by Emeril Lagasse
5 sweet potatoes
8 garlic cloves
8 tbsp finely chopped green onion
1/4 cup vegetable oil
14 tbsp butter
7 tbsp flour
10 tsp brown sugar
2.75 cups milk
6 eggs, separated
1.5 tsp salt
1 tsp pepper
1) Preheat oven to 350
2) Coat garlic cloves (peels on), sweet potatoes in vegetable oil, season with salt and pepper
3) Roast garlic cloves for 45 minutes and sweet potatoes for 1-1.5 hours at 350 F
4) Preheat oven to 375
5) Melt 7 tbsp butter, season with 1/2 tsp salt, 1/4 tsp pepper
6) Remove butter from heat, stir in brown sugar
7) Measure roughly 2.75 cups of sweet potato blend with butter/sugar mixture, roasted garlic cloves, green onion, and 1 tsp salt
8) Melt 7 tbsp butter, then whisk in flour. cook 2-3 minutes on medium heat
9) Whisk in milk, cook on medium heat 3 minutes.
10) Temper the egg yolks with the bechamel sauce, then mix all egg yolks in.
11) Combine bechamel sauce with sweet potato mixture - this step can be done in advance and refrigerated, but should be allowed to reach room temp before proceeding
12) Whip egg whites with pinch of salt until stiff peaks form
13) Fold together egg whites and sweet potato mixture
14) Pour into a 7 cup or 1.5 qt casserole dish
15) Bake souffle at 375 F for 1 hour
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