Courgette Soup with Parmesan and Burnt Chili Marshmallow

• cornflour3 tbsp tbsp

  sifted

• vegetable oil↗1 tbsp tbsp
• gelatin sheets↗5
• water↗70ml ml
• sugar↗210g g
• liquid glucose↗1 tbsp tbsp
• egg whites80g g
• chili powder↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• large white onion↗1

  thinly sliced

• rosemary sprigs↗3

  leaves chopped

• garlic cloves↗2

  finely chopped

• courgettes↗1kg kg

  thinly sliced

• vegetable stock↗700ml ml
• parmesan↗30g g

  grated

• лісові горіхи40g

  грубо подрібнені

Step-by-step instructions

1. 1

   Line a 23 × 23 cm baking pan with parchment, lightly oil it and sprinkle with 2 tbsp of cornflour, ensuring the bottom and sides are evenly coated.

2. 2

   Place the gelatin sheets in a small bowl and cover with enough cold water to submerge them. Set aside for 10 minutes.

3. 3

   Weigh the egg whites into a large metal bowl or mixer bowl. Set aside. In a small saucepan over medium‑high heat, heat the water, sugar and glucose. Using a candy or jam thermometer, heat the sugar syrup to 115 °C. When this temperature is reached, begin beating the egg whites in the mixing bowl, either with a hand whisk, electric whisk, or stand mixer. When the sugar reaches 121 °C, strain the water from the gelatin, add it to the hot syrup and slowly pour the sugar‑gelatin mixture into the egg whites while continuing to beat. Be careful that the syrup does not hit the beaters. Continue beating gently until the mixture cools and becomes thick enough to hold on the whisk – about 15 minutes. Add the chili powder and fold gently, then spread into the prepared pan, smoothing with a spatula. Lightly sprinkle the remaining cornflour and leave in a cool place to set. After setting, cut into 2 cm cubes.

4. 4

   Make the soup. Heat the olive oil in a large pot or skillet over medium heat. Add the onion and sauté gently for 5 minutes until it begins to soften. Add the rosemary and garlic and cook for another 2 minutes. Add the courgettes and sauté for 5 minutes more. Then add the stock, bring to a boil, reduce to a gentle simmer and cook for 10 minutes. Transfer to a blender and blend until smooth. Season to taste and, if needed, add a little water if the soup seems too thick.

5. 5

   Quickly torch each marshmallow with a gas torch or briefly grill over a very hot grill until a burnt crust appears. Ladle the soup into bowls, garnish with the marshmallows, grated Parmesan and sprinkle with forest nuts. Serve.