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Double Raspberry S’mores8 servings Susan Walter, Chef |
| Raspberry Marshmallows: | |
| • | 2 1/4 tsp. unflavored gelatin |
| • | 2 tbsp. water |
| • | 1 1/3 cups sugar |
| • | 1 cup corn syrup |
| • | 4 egg whites |
| • | 1 tsp. vanilla |
| • | 1/8 tsp. salt |
| • | 5 tbsp. The Perfect Purée Red Raspberry, thawed |
| • | 1 1/4 cup confectioners’ sugar |
| • | 1/4 cup cornstarch |
| Method: | |
| 1. | Line a 12″x9″ pan with parchment, brush with vegetable oil. |
| 2. | Soften gelatin in water. |
| 3. | Mix 1 cup sugar with corn syrup in a deep pan. Heat until sugar melts. Continue cooking to 240° F. |
| 4. | Whisk egg whites in a mixer. Add remaining 1/3 cup sugar. Beat to soft peaks. |
| 5. | When sugar-corn syrup are 250° F, add gelatin. |
| 6. | Add Red Raspberry puree and mix briefly to leave light and dark swirls in marshmallows. |
| 7. | Scrape into prepared pan. Smooth top and cool. Dip offset spatula in hot water and dry, then smooth the top of the marshmallows. Depth will be about 1 1/8″. Reserve for at least 6 hours or overnight to set. |
| 8. | Sift confectioners’ sugar and cornstarch together onto clean parchment. Lifting the parchment, turn marshmallows onto the clean parchment. Remove parchment and sift confectioners’ sugar onto marshmallows. |
| 9. | Cut into squares or with cookie cutters in the same shape as the graham cracker. Gently sprinkle with sifted confectioners’ sugar mixture. Store covered for up to 1 month on sifted confectioners’ sugar. |
| Graham Crackers: | |
| • | 4 oz. butter |
| • | 1/4 cup brown sugar |
| • | 2 tbsp. sugar |
| • | 2 tsp. honey |
| • | 1/4 tsp. vanilla |
| • | 1 cup flour |
| • | 1/2 cup whole wheat flour |
| • | 1/8 tsp. salt |
| • | 1/4 tsp. baking soda |
| Method: | |
| 1. | Cream butter, brown sugar, sugar, honey and vanilla until smooth, about 20 minutes. |
| 2. | Sift dry ingredients. Add to butter and mix to incorporate. |
| 3. | Chill 1 hour. Roll to 1/16″ thick. Using the same cutter as the marshmallows, cut into 16 pieces. Place on a cookie sheet. Using a pastry docker, or two forks, press a few holes into each graham cracker. |
| 4. | Bake at 350 degrees for 11 minutes. Cool completely. Store airtight. |
| Assembly: | |
| Spread melted chocolate on backs of graham crackers. Sandwich a marshmallow in between two crackers, chocolate sides touching the marshmallow. | |
| Place on a plate and sprinkle with powdered sugar. | |
| Garnish with Red Raspberry puree. | |
