Should I use vanilla or keylime marshmellows

For our dessert we will be enjoying a Torta Caprese. Flourless chocolate cake with a bit of almond. It will be garnished with a Pomegranate Chambord sauce. I was thinking of a nice dollop of whipped cream. Then came along these hand made Marshmellows they come Mocha,Vanilla, Keylime or Chocolate. My thought is to right before service run them under the broiler to put a light toast on them. Vanilla or Keylime?

Gary

I'd probably go vanilla. Not sure how the key lime would work with the pomegranate Chambord.

I'd probably do a test run to make sure they react well to the toasting.

I'd probably do a test run to make sure they react well to the toasting.

You are a clever man.

Vanilla, for what Jeff cited.

Also, if you want to be dramatic, since you have marshmallows...

in lieu of toasting ( if you pre-toast the marshmallow too long beforehand, it will cool down and dry out and become dense and rubbery) put a drop or two of 151 Rum on each marshmallow and light it just before delivery of the dish.

[Trial run beforehand. Very little rum needed. And re-cap the rum, please, before ignition of marshmallows to preclude accidents.]

Or you can do without the marshmallows and just sprinkle pom seeds over the torta.

Or....edible flower on the plate?

Vanilla here, too.

Vanilla here, too.

I too am leaning to the vanilla. My plan is to have the plates ready to go and then run the little buggers under the broiler til they just brown.

Gary