After brainstorming, we decided these were the ingredients we wanted to pair with the apple. These flavors include molasses, pomegranate, rhubarb, vinegar, vanilla, and tamarind paste.The flavors of the fall were a major inspiration for our dish. There are a lot of warm rich flavors that would pair nicely with the apple.
For the first trials we had not finalized our apple choice. Our personal favorites were the gala and the harlson. We also bought honey crisp.
Our first experiment was focused on flavor. We wanted to pair flavors with the apple. We added hot water to various combinations of molasses, tamarind, pomegranate and vanilla. The best combination was the molasses and vanilla. This warm mixture reminded us of fall and well we felt that it would be good in apple cider with a light and sweet garnish. To make this garnish we experimented with italian meringue and marshmallow. Originally we wanted to incorporate fresh apple juice into both, but we only had enough juice for the marshmallows.
We did a test run in the italian meringue and it was light, fluffy and sweet. We put it on top of the heated liquid made earlier. The drink was good, but it felt disjointed. With the extra meringue, we baked it on top of some harlson apple slices until they were brown and crisp. The texture together was a bit odd because the bottom got gummy, but the toasted flavor was good.
We juiced 2 gala apples and made marshmallows with the juice. Before the marshmallow mixture was set we added pecans and almonds for some crunch. We also dipped an apple slice in the marshmallow cream. That apple slice with marshmallow was the best thing that we made.
For our final batch of marshmallow we used more gelatin to get a more chewy texture. We also condensed the juice of some cortland apples to get a more intense apple flavor. We really liked the flavor of the cortland and its sweetness would meld nicely with the marshmallow. We toasted some nuts and put them on the bottom of the marshmallow pan so for presentation they would be on the top.
Options for Wednesday:
-Serve the new marshmallow with crisp apple and drop of molasses/juice syrup
-use old marshmallow
-make new marshmallow and serve as cream
For our final presentation we decided to use the molasses apple marshmallows served on a raw harlson apple. The marshmallow was then covered in a pecan molasses apple glaze and topped off with a curled piece of apple skin as garnish. The apples that we used in the marshmallows and the glaze were both gala apples, this decision was made because the sweet floral flavor worked well with the marshmallows and we were able to substitute out some corn syrup because of it. We decided that the apple it was served on should be a harlson apple because it is more tart and we wanted to cut the sweetness with the tart flavor. Another way that we worked to overcome the sweetness was to roast the pecans that we used in the glaze, this brought out a layer of toastiness that counteracted the sweetness.
3 Packages unflavored gelatin
1/2 cup ice water
12 oz granulated sugar
2 tablespoons molasses
1 1/2 cup gala apple juice
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners sugar
1/4 cup cornstarch
1/2 cup chopped pecans
1 harlson apple
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
In a small saucepan combine 1/2 cup gala apple juice, granulated sugar, molasses and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. After that marshmallows have set there will be a layer of syrup at the bottom.
Turn the marshmallows out onto a cutting board and scrape off the layer of syrup and save for later. Cut the marshmallows into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
Heat the leftover syrup and stir in chopped pecans. Slice the harlson apple into desired size, set marshmallow on top and drizzle pecan syrup on top. Garnish with spiraled apple skin.