Honestly, as I’m writing this, I’m sweating after three days of constructing this dessert. To sum it all up, it was practically mission impossible, but without Tom Cruise. Oh! and I made it possible. Let’s start from the beginning. I have multiple creative processes to help me to think of ideas for recipes, and one of them is from dreaming. The other day I had this dream combining a fortune cookie and a marshmallow, getting a fortune cookie marshmallow. I guess dreaming about food must be a foodie problem. So after I had this dream, I wrote it down in my “crazy ideas become things” notebook. Oh, the irony in that sentence.
For this week, I tested out the fortunate cookie marshmallow and it actually worked! Sorry for the early spoiler alert. The reason this dessert took me three days is because I made the marshmallows by hand. Plus, I figured out a way to make marshmallows with less sugar. And no, I didn’t add less or light corn syrup. Actually, I didn’t add corn syrup at all. I’ll let your minds go mental thinking about how I made that possible. For a day and half, I focused on making these marshmallows hold their shape, but not have it turn into spreadable fluff.The next day and half I tested out how to make fortune cookies by hand. Let me tell
you, making fortune cookies is no joke. I burnt my fingers folding these because I was racing against time, trying to get them set before the cookie hardened. Once it hardened there was no going back.
I broke multiple cookies, went through two batches of marshmallow mixtures because the first batch wouldn’t hold it’s shape and then turned into liquid, and burnt a few fingers bending cookies. All in all ,within those three days I figured out a way to get the marshmallow into the cookie and it tasted amazing! It’s like I reinvented the smore. Why didn’t I come up with this idea sooner!? So the next time someone says, “yeah right, in your dreams…” I will have to reply, yes, it’s a dream and my dream creation landed onto my plate. One point for me! Four for glen coco, you go glen coco.
Until the next recipe…