I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Thursday, February 26, 2009

Grown-up S'mores Tart

I never knew you could make marshmallows at home. I always figured they were lots of weird fake-y type ingredients and needed some sort of crazy processing. Then I saw all of those posts from the wonderful Daring Bakers a while ago and knew I had to try my hand at these myself. The food blogging community is always great about teaching me something new.

I decided I wanted to do something a little different with these marshmallows and decided to go for a little savory mixed in and made them rosemary flavored. I really liked the flavor of them, but a couple of people that tried them thought it was a little strange. But I love pairing up fresh herbs in sweet desserts so it was right up my ally.

But, what to do with rosemary flavored marshmallows? I had a few ideas, but ended up deciding I wanted to make them into something resembling s'mores for a more sophisticated palate. The result: graham cracker crust, creamy white chocolate raspberry filling, and the rosemary marshmallows bruleed on top.
Rosemary Marshmallows
(recipe slightly adapted from Alton Brown)
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 c. sugar
1 cup light corn syrup
4 sprigs rosemary
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt and rosemary sprigs. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat and remove the rosemary sprigs.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Grown-up S'mores Tart
2 t. unflavored powdered gelatin
3 c. heavy cream
3 TB sugar
1 1/2 t. raspberry extract
1/2 lb. white chocolate, chopped
pinch of salt

8 oz. graham crackers, crushed
1 stick melted butter
1 TB sugar
rosemary marshmallows

In a small bowl sprinkle the gelatin over 1 1/2 TB cold water and let sit until the gelatin is softened.
In a medium saucepan heat the heavy cream, sugar, and raspberry extract over medium heat. Bring to a simmer, then remove from the heat. Add the white chocolate and a pinch of salt. Allow to sit until the chocolate softens and melts and then stir until smooth. Cover the white chocolate mixture with plastic wrap (making sure it is touching the surface of the mixture) and allow to cool for 1 hour.
Mix together the crushed graham crackers, melted butter, and sugar. Press into the bottom of a greased 8" spring form pan. Wrap the bottom of the spring form pan with a couple of layers of foil to keep the chocolate filling from leaking. Place pan into the refrigerator for 1 hour to chill the crust.
After allowing to sit for an hour, pour the white chocolate filling into the crust. Refrigerate for at least 6 hours uncovered, until firm. Top off the tart with rosemary marshmallows.
Right before serving use a brulee torch to heat and crisp the marshmallows.


Emily said...

Mmmm. :)

Erin said...

You're so creative! I would love to try something like that. The star shapes make it extra cute, too :)