We’ve had many e-mails from LRF readers remembering gelatin desserts that were topped with a marshmallow whip of some sort. Researching, I’ve found that marlows from the ’30s and ’40s blended melted marshmallows & milk with whipped cream–a mixture that was then frozen. This retro-revisitation of a marlow isn’t frozen—just well-chilled. And the flavor combo is a riff on the lime/cream-cheese/pineapple pairing that is a perennial favorite. Experiment with other flavor combinations…lemon gelatin with mallow cream on top, strawberry mallow whip over fresh-strawberry or raspberry-filled gelatin, fresh-fruit- juice-gelatin with a dollop of mallow-whip…
- 15 to 18 large marshmallows
- 1 cup milk
- 2, 3-oz packages lime gelatin
- 6 oz cream cheese at room temperature
- 1, 20-oz can pineapple tidbits, drained well(optional)
- 1 2/3 cups whipping cream
- In a double boiler, heat marshmallows and milk. As marshmallows melt, whisk and continue whisking until all marshmallows are melted and whipped into the milk. Remove from heat and rapidly whisk in one package of lime gelatin, folding to ensure all of the gelatin is melted and mixed well with the marshmallow. In mixing bowl of stand mixer, whip cream cheese until soft. Slowly blend slightly-cooled marshmallow mixture into cream cheese. Set aside to cool.
- Make second package of lime gelatin according to directions on package. Divide between individual parfait of dessert glasses. Chill until wobbly-set–not completely firm and fold in drained pineapple tidbits, if using.
- While waiting for the gelatin to firm up, whip cream. Fold cream into cooled cream-cheese/marshmallow mixture.
- When lime gelatin in parfait glasses is firm, spoon cream-cheese/mallow cream over gelatin into glasses. Chill until firm. Garnish with tiny lime wedges.