Tomato Marshmallow with Basil

Chop the tomatoes and warm them until soft, blend smooth, then pass through a fine-mesh sieve.

In a saucepan, combine agar and water, add tomato purée, sugar, salt, and basil.

Bring the syrup to a boil over medium-high heat and cook for 6 minutes until it thickens.

Meanwhile, whip the egg whites to stiff peaks, gradually adding sugar.

Slowly pour the hot syrup into the meringue while whisking constantly.

Pipe the marshmallow onto parchment paper, shape it into a pouch with ridges, refrigerate for 15 minutes to set, then leave at room temperature for 24 hours to mature.

Coat the fully set marshmallow with red-tinted glaze.