It's been a while since I've made time to do the online competitions, but I like reviving old favorites. The January Joust featured fish, nutmeg and coconut. Naturally I thought of MARSHMALLOWS!
I've done something similar to this in the past, but this time I used coconut milk instead of regular milk and made the marshmallow savory instead of sweet - letting the coconut serve as the sweetness.
I took a chunk of dry style smoked salmon - a good oily piece, and heated it in the 40g of canola oil. Once warm, I covered and let steep off the heat for an hour. Next I chilled 400g coconut milk until almost frozen. I then added the softened gelatin to the remaining 100g milk and heated in a sauce pan over low flame. In my mixer, I whipped the gelatin milk mixture for 30 seconds, then added all of the cold milk at once, whipping for another 3 minutes. At the end of the 3 minutes, I poured the oil, which I had strained out the salmon chunks and chilled slightly. Add the pinch of nutmeg. Another 30 seconds of whipping and then spread, chilled and cut. Finally, I dipped the marshmallows in tempered 85% chocolate.
I know you think this sounds gross but smoked salmon and dark chocolate go great together - really. I made an ultra rich 74% drinking chocolate with a hint of orange rind and cinnamon and slurped myself into oblivion.