Marshmallow sauce

Active: 10 minutes; Total: 22 minutes; Yield: 2 cups

Water	½ cup + ½ cup
Gelatin, unflavored	1 teaspoon
Sugar, granulated	1 ½ cups
Corn syrup, light	1 cup
Salt	1/8 teaspoon
Vanilla	1 teaspoon

1. Place ½-cup water in the bowl of a stand mixer. 
2. Sprinkle over the gelatin; set aside. 
3. In a small saucepan over medium-low heat, combine the remaining water, sugar, corn syrup, and salt. 
4. Allow the sugar to dissolve, but do not stir as this can cause the syrup to crack. 
5. Simmer undisturbed over medium heat until the syrup reaches soft ball stage, or 240F when read on a candy thermometer. 
6. Pour the mixture into the bowl with the bloomed gelatin. 
7. Whip on low for 2 minutes to cool down the mixture. 
8. Add the vanilla, and whip on high for 10 to 12 minutes, until the mixture is thick, white, and fluffy. 
9. Store in an airtight container for up to 8 weeks. 

Recipe from biggerbolderbaking.com.

Vodka dark chocolate mousse

Cream, heavy, chilled	1 ½ cups + ¼ cup
Vanilla extract	1 teaspoon
Sugar	3 tablespoons
Chocolate, dark	12 ounces
Vodka	1 tablespoon
Irish cream	1 tablespoon
Butter, unsalted	4 tablespoons
Gelatin, unflavored	1 teaspoon

1. Chill a metal mixing bowl and mixer beaters in your freezer. 
2. Using a double boiler (or the Melt setting on your stovetop if you’re so lucky), combine the chocolate, vodka, Irish cream, and butter; melt, stirring constantly. 
3. Remove from heat while a few chunks are still visible; cool, stirring occasionally to just above body temperature. 
4. In a microwave-safe cup, sprinkle the gelatin over the remaining ¼-cup cream; allow the gelatin to bloom for 10 minutes. 
5. Carefully heat in 7-second intervals, swirling after each interval, until the cream is liquid again and most of the gelatin is dissolved; do not boil, or the gelatin will be damaged. 
6. Stir into the cooled chocolate; set aside. 
7. In the chilled mixing bowl, beat the cream until medium peaks with the sugar and vanilla. 
8. Stir a fourth of the cream in the chocolate mixture to lighten it. 
9. Fold in the remaining cream in two intervals; there may be streaks of cram in the chocolate, which is perfectly acceptable. Do not over work the mousse! 
10. Spoon into bowls, and chill for at least 1 hour; garnish with almonds or fruit, and serve. 

Recipe from Food52.

Rhubarb panna cottas

Rhubarb stalks, cut into ½-inch pieces	¾ pound + ¾ pound
Sugar	½ cup + 1/3 cup
Water	¾ cup + ¾ cup
Oil, canola	Greasing
Gelatin, powdered, unflavored	4 teaspoons
Cream, heavy	½ cup + 3 ½ cup
Vanilla beans, split lengthwise, seeds scraped	2
Ginger preserves, chunky	3 tablespoons
Lemon zest, finely grated	1 tablespoon
Lemon juice	3 tablespoons
Mint leaves, chopped	2 tablespoons

1. In a medium saucepan, combine ¾-pound rhubarb with ½-cup sugar and ¾-cup water. 
2. Simmer over moderate heat until the syrup is deep pink, about 15 minutes. 
3. Remove from heat, and let steep for 1 hour. 
4. Strain through a fine-mesh sieve into a small bowl, pressing the solids, then return the syrup to the saucepan; discard the solids. 
5. Lightly grease six 6-ounce ramekins. 
6. Fill a large bowl with iced water. 
7. In a small bowl, sprinkle the gelatin over the ½-cup cream; let stand until softened, about 5 to 10 minutes. 
8. Add the remaining 3 ½-cups cream and the vanilla seeds to the rhubarb syrup, and bring to a simmer over moderately low heat; do not boil. 
9. Stir the softened gelatin into the saucepan until dissolved. 
10. Transfer the mixture to a medium bowl, and set the bowl in the ice bath, stirring occasionally, until the custard is cool and begins to thicken, about 15 to 20 minutes. 
11. Pour the mixture into the ramekins, and refrigerate until set, about 4 hours. 
12. In a small saucepan, combine ¾-pound rhubarb with 1/3-cup sugar. 
13. Add ¾-cup water, ginger preserves, lemon zest and juice. 
14. Cook over moderate heat, stirring, until the rhubarb is just softened, about 5 minutes. 
15. Strain the syrup, and reserve the poached rhubarb and ginger for garnish. 
16. Return the syrup to the saucepan, and boil over moderately high heat until thickened and reduced by half, about 10 minutes. 
17. Transfer to a bowl, and let cool; stir in the min. 
18. Run a knife around the inside of each ramekin. 
19. Invert each panna cotta onto a plate. 
20. Spoon some poached rhubarb and ginger around each panna cotta, drizzle with the syrup. 

Recipe from Food&Wine Magazine.

Strawberry mousse with strawberry salad

Strawberries, hulled, halved; sliced crosswise	8 ounces + 1 pound
Gelatin, unflavored powder	1 tablespoon
Cream, heavy	2 cups
Sugar, granulated	½ cup + 2 tablespoons
Mascarpone	2 cups
Vanilla bean, halved lengthwise, seeds scraped	1
Lime zest, finely grated	2 teaspoons

1. In a food processor, pureé the strawberries until smooth; you should have 1 cup; scrape into a bowl. 
2. In a small bowl, sprinkle the gelatin over ¼ cup cream; let stand for 5 minutes. 
3. In a small saucepan, stir ¼ cup cream with ½ cup sugar over moderate heat until the sugar dissolves. 
4. Whisk in the gelatin mixture until dissolved; remove from heat. 
5. In a large bowl, combine the mascarpone and vanilla seeds. 
6. Using a handheld electric mixer, beat the mascarpone at medium speed until thickened, about 3 minutes. 
7. With the mixer on, slowly drizzle in the gelatin mixture, and beat for 1 minute. 
8. Fold in the strawberry pureé. 
9. In a large bowl, beat the remaining 1 ½ cups cream at medium speed until stiff peaks form. 
10. Fold the whipped cream into the mousse, and spoon into bowls.
11. Refrigerate until well chilled, about 1 hour.
12. Meanwhile, combine the sliced berries, 2 tablespoons sugar, and zest; let rest 20 minutes at room temperature. 

Recipe from Food&Wine Magazine, April 2015.