Pine Nut Marshmallow

• 2 cups milk
• 9 x 2 grams gelatin leaves, rehydrated in cold water
• 2 2/3 tablespoons virgin pine nut oil
• 2/3 cup pine nut powder, toasted
• salt

1. Place 400 g (1 3/4 cups) milk in the freezer until it cools to 3 C/37F.
2. Meanwhile, mix the gelatin with the remaining milk in a pan.
3. Dissolve the gelatin at 40C/105F and pour into a mixing bowl.
4. Start to whip the mixture.
5. After 30 seconds, add all the cooled milk in one pour.
6. Continue to whip for 3 minutes.
7. Add the pine nut oil.
8. Keep whipping for another 30 seconds and spread out over a transparent sheet to a thickness of 2.5 cm (1 in).
9. Refrigerate for 2 hours.
10. Cut into 2.5 cm (1 in) cubes.
11. Refrigerate in an airtight container.
12. Immediately before serving, lightly salt the cubes and coat 4 sides with toasted pine nut powder, leaving 2 uncoated sides.

milk, gelatin leaves, virgin pine nut oil, pine nut powder, salt

Taken from www.foodrepublic.com/recipes/pine-nut-marshmallow-recipe/ (may not work)