Dark Chocolate Passion Fruit S'mores
Classic s'mores are given an elegant and tropical twist with the additional of dark chocolate and homemade passion fruit marshmallows.
Ingredients
Passion Fruit Marshmallows:
- ½ cup (60 g) powdered sugar for dusting
- ½ cup corn starch for dusting
- ½ cup (120 mL) cold passion fruit puree
- 1 tablespoon + 1½ teaspoons unflavored powdered gelatin such as Knox’s
- ½ cup (120 mL) water
- 1 cup (200 g) granulated sugar
- ¼ cup light corn syrup
- ⅛ teaspoon kosher salt
- 1 large egg white room temperature
Dark Chocolate Passion Fruit S’more Assembly:
- graham crackers
- bittersweet or semisweet chocolate
- passion fruit marshmallows see recipe above above
Instructions
- Passion Fruit Marshmallows: Sift together the powdered sugar and cornstarch, and set aside in a small bowl. Lightly grease a 8-inch x 8-inch baking pan with baking spray. Generously dust the sides and bottom with sifted powdered sugar and corn starch mixture.
- Place the passion fruit puree in a bowl of a stand mixer. Sprinkle the surface lightly with the powdered gelatin. Allow the gelatin to absorb slightly as you distribute it. This will allow the gelatin to bloom properly.
- Place the water, granulated sugar, corn syrup, and salt in a small saucepan and stir over low heat, until the sugar has fully dissolved. Bring mixture to a boil, immediately stop stirring, and heat until a candy thermometer registers 240°F (115°C). Remove from the heat immediately and pour the hot sugar into the passion fruit-gelatin mixture, stirring until the gelatin has dissolved.
- Using the whisk attachment, beat the mixture over high speed for 6 to 8 minutes, or until it has tripled in volume and is thick and pale in color.
- Meanwhile, beat the egg white to stiff peaks in a separate bowl using a hand-held mixer, or by hand with a balloon whisk. Beat the stiff egg whites into the marshmallow base, and mix thoroughly. Pour the marshmallow into the prepared baking sheet, sift the cornstarch/powdered sugar mixture evenly on the top. Allow the marshmallows to set in the fridge, uncovered, for at least three to four hours, or overnight.
- Once the marshmallows have set, invert the baking sheet onto a clean cutting board. Using a large knife, cut the marshmallows into 1-inch pieces and place in a large bowl, or on a large baking sheet. Dust with the remaining cornstarch/powdered sugar, and roll the marshmallows on all sides.
- Store the marshmallows in an airtight container at room temperature for up to one week. Note: Slightly drier marshmallows will toast more easily than fresh ones.
- S'more Assembly: Using a hand-held torch, toast marshmallows lightly, and sandwich them together with graham crackers and a square of bittersweet chocolate.
Tips for Success:
- Slightly drier marshmallows will toast more easily than fresh ones!
- If you do not have a hand-mixer for the egg white, feel free to whip it by hand using a balloon whisk. It will only take 4 to 5 minutes due to the small amount!
- Passion fruit puree or juice can be found at some Whole Foods, other specialty stores, or online.
Serving: 1serving, Calories: 90kcal, Carbohydrates: 20g, Protein: 1g, Fat: 1g, Cholesterol: 8mg, Sodium: 24mg, Fiber: 2g, Sugar: 15g