Ultimate S’more

Apr 17

Bloom the gelatin sheets in a bowl of cool water for about 15 minutes while you’re working on the other steps
Add the water, glucose syrup, and sugar to a sauce pan and heat to 257 degrees Fahrenheit, making sure all the sugar dissolves
While heating the sugar syrup, whisk the egg whites in the bowl of a stand mixer until frothy
When the sugar syrup is at temperature then slowly stream it into the mixer to make an Italian meringue
Take the gelatin and squeeze the excess water out then added it to the warm pan that had the sugar syrup in it
Mix the melted gelatin into the meringue
Add the vanilla to the marshmallow mix in the stand mixer
Beat until cooled to room temperature. See chef’s note for helpful tip
Pour the mix onto a 1/4 baking sheet lined with parchment paper or a silicon mat. The Mix should be about 3/4 of an inch to 1 inch thick.
Let set in the refrigerator for 12 hours before cutting and covering in the cornstarch and powder sugar mix

Preheat your oven to 375
In a medium sized mixing bowl, mix together the graham cracker crumbs and powder sugar
Add the melted butter into the bowl with the graham cracker crumb mix, and mix until well combined. The texture should be a bit like wet sand
Add enough crumb mix to fill about 3/4’s of an inch high in a 4 inch tart ring, then tamp the crumb mix down with the flat bottom of a cup, or other small flat bottomed dish. Save the rest of the mix for later
Bake at 375 for about 10 minutes or until very slightly browned and it smells a bit toasted

Cut out one 2 & 1/2 inch and one 3 & 1/2 inch circle of a chocolate slice from the recipe linked here
Lay the 3 & 1/2 inch chocolate slice on top of the ultimate s’more base while warm, fresh from the oven. You may need to use a kitchen torch to help the chocolate melt
Cut out two fresh marshmallow circles that measure 3 & 1/2 inches in diameter and one square about 2 inches in length
Cover one marshmallow circle in the leftover graham cracker crumb mix and place it on top of the ultimate s’more base
take the cornstarch and powder sugar from the marshmallow ingredients and mix them together
Cover the other marshmallow circle and the marshmallow square in the powder sugar and cornstarch mix
Place the second marshmallow circle on top of the first and brûlée the top of it with a torch. Then place the square marshmallow on top and brûlée it on all sides
Place the small chocolate slice circle on top and melt it with the heat from a kitchen torch

It can help to put the marshmallow mix in the refrigerator for a few minutes after the gelatin has fully mixed in. Cooling the marshmallow mix will help it solidify. After cooling the marshmallow in the refrigerator, mix the marshmallow again for a few seconds to make the temperature consistent before adding the marshmallow to a sheet pan to fully set.
You should be able to use the same number of gelatin sheets of any other type, gold, silver, titanium, bronze. I wouldn’t recommend using gelatin powder since you have to precisely measure the amount of water, and the conversion is difficult to get right due to variations in bloom strength. If you decide to try converting to gelatin powder, it will help to know the bloom strength of the powder. With a gelatin powder with a bloom strength around 200, you can start by trying 16 grams gelatin powder, and 80 grams water.