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Raspberry Cabernet Caramel S’more

Jason Collins, Charlie Palmer Steak Napa, Napa, CA; Event - Swine & Sweets at Heritage Fire Napa 2019

For the Blondie:
1 cup butter, room temperature
12 oz. 36% Carmelia
3/4 cup sugar
3/4 cup brown sugar, firm packed
3 eggs, whole
2 tsp. vanilla extract
1 1/4 cup all-purpose flour
1/4 tsp. salt
Method for the Blondie:
1. Melt the butter and chocolate over a double boiler.
2. Cream eggs and sugar. Add vanilla and melted chocolate mixture.
3. Mix, scrape sides and the bottom of mixing bowl. Add dry ingredients. Mix.
4. Bake at 350F for 15-20 minutes, or until done.
For the Raspberry Cabernet Sauce:
1 jar container The Perfect Purée Red Raspberry Puree, thawed
1 bottle of Cabernet
2 cup sugar
1 vanilla bean
Method for the Raspberry Cabernet Sauce:
1. In a medium size sauce pot, combine sugar, vanilla bean and the cabernet.
2. Reduce to 2 1/2 Cups. Add Raspberry puree.
3. Chill.
For the Marshmallow Fluff:
6 tbsp. water
1 1/4 cup corn syrup
3/4 cup sugar
1 vanilla bean
4 egg whites
Pinch cream of tartar
Method for the Marshmallow Fluff:
1. In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 3/4 cup sugar and vanilla bean to 246 F.
2. In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes.
3. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes.
4. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla seeds.
5. Sprinkle with graham cracker crumbs.