Name: The Kitchen Restaurants S’more Dessert Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 cups unsalted butter; 0.5 cups granulated sugar; 0.5 cups brown sugar; 2 cups all-purpose flour; 1 tsp ground cinnamon; 0.5 tsp salt; 1 cups heavy cream; 0.5 cups whole milk; 0.25 cups granulated sugar; 3 units egg yolks; 4 oz milk chocolate, chopped; 4 oz white chocolate, chopped; 3 units egg whites; 0.5 cups granulated sugar; 0.5 tsp ground cinnamon; 2 cups heavy cream; 1 cups whole milk; 0.75 cups granulated sugar; 2 cups marshmallows; 1 cups dark chocolate, chopped; 1 tsp vanilla extract; 1 cups toasted almonds, chopped; 0.5 cups all-purpose flour; 0.25 cups brown sugar; 0.25 cups unsalted butter

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Graham Cracker Sablé, Milk and White Chocolate Cremeaux, Cinnamon Meringue and Toasted Marshmallow Ice Cream. Chef’s Notes: For our dessert course we’ve created an extravagant play on the classic summer s’more dessert. Graham cracker sablé cookies create a sandwich with puffs of milk and white chocolate cremeaux atop a chocolate ganache drizzle. The sandwich is finished with bruleed cinnamon meringue. A quenelle of toasted marshmallow ice cream with chocolate pieces is placed atop a toasted almond crumble.

In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the flour, cinnamon, and salt, and mix until just combined.

Prepare the Dough

Chill the dough for 30 minutes, then roll out and cut into desired shapes. Bake at 350°F (175°C) for 10-12 minutes or until golden.

Chill and Bake

In a saucepan, heat the heavy cream, milk, and sugar until just simmering. In a separate bowl, whisk egg yolks, then slowly add the hot cream mixture.

Make the Base

Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and add chopped chocolates, stirring until melted. Chill until set.

Cook and Add Chocolates

In a clean bowl, whisk egg whites until foamy. Gradually add sugar and cinnamon, whipping until stiff peaks form.

Whip Egg Whites

Pipe meringue onto cooled sablés, then use a kitchen torch to brulee until golden.

Pipe and Brulee

Toast marshmallows until golden brown. In a blender, combine toasted marshmallows, cream, milk, sugar, and vanilla. Blend until smooth.

Toast Marshmallows

Chill the mixture, then churn in an ice cream maker according to the manufacturer's instructions, adding chopped chocolate during the last few minutes.

Chill and Freeze

In a bowl, mix chopped toasted almonds, flour, brown sugar, and melted butter until crumbly. Bake at 350°F (175°C) for 10-15 minutes until golden.

Prepare the Crumble

unsalted butter

granulated sugar

brown sugar

all-purpose flour

ground cinnamon

salt

heavy cream

whole milk

egg yolks

milk chocolate, chopped

white chocolate, chopped

egg whites

marshmallows

dark chocolate, chopped

vanilla extract

toasted almonds, chopped

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Make S’more Dessert Recipe in just 2h . Graham Cracker Sablé, Milk and White Chocolate Cremeaux, Cinnamon Meringue and Toasted Marshmallow Ice Cream. Chef’s Notes: For our dessert course we’ve created an extravagant play on the classic summer s’more dessert. Graham cracker sablé cookies create a sandwich with puffs of milk and white chocolate cremeaux atop a chocolate ganache drizzle. The sandwich is finished with bruleed cinnamon meringue. A quenelle of toasted marshmallow ice cream with chocolate pieces is placed atop a toasted almond crumble.

S’more Dessert Recipe

Ingredients

Graham Cracker Sablé

Milk and White Chocolate Cremeaux

Cinnamon Meringue

Toasted Marshmallow Ice Cream

Toasted Almond Crumble

Method