I am not the biggest fan of St. Valentine’s day for many reasons, which I will not bore you with, today.
Nevertheless, last week was St. Valentine’s day, and I wanted to prepare something sweet and romantic, at least in shape and taste, not for me, but for everyone who is looking for fresh ideas for desserts. That is why I posted the Creme Brulee recipe last week, of course baked in heart shaped remekins. I also prepared marshmallows in the shape of hearts and S’mores pie. Unfortunatelly I did not have a chance to share the recipes before Valentine’s day, but better later than never.
I decided to sprinkle some of the marshmallows with coconut flakes, which I highly reccommend! You can keep your home-made marshmallows in an air-tight container for up to two weeks, which gives you enough time to decide on the S’mores pie. I saw an interesting article about S’moes pie, and the author claims that those who do not like S’mores pie are probably from another planet … I am sorry but.. it’s true! S’mores pie is one of the most delicious desserts I have ever tasted and I don’t undesrtant how can anyone does not like it. Just try it! Give it a chance!
240 ml cold water, divided in two cups
21 grams gelatin
400 grams (14 oz) granulated white sugar
240 ml light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
Line with with baking paper a small baking pan. Then sift the bottom of the pan with powdered sugar or coconut flakes (whatever you prefer).
Place 120 ml cold water into a large bowl. Sprinkle the gelatin over the water and let stand until you need it.
Place the sugar, corn syrup, salt, and remaining cold water in a saucepan, over medium heat until sugar dissolves and comes to a boil. Attach a candy thermometer to the side of the pan and let it boil until the syrup reaches 240 degrees F (115 degrees C).
Slowly pour the hot syrup into the gelatin mixture, with your mixer running at low speed.
Increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes. Add vanilla extract and beat to combine.
Pour the marshmallow mixture into the prepared pan. The mixture will be very sticky so just smooth it out as best as you can. Sprinkle the top of the marshmallow with powder sugar and let stand, uncovered, at room temperature about 12 hours.
Remove the marshmallow from the pan and place on a large cutting board. Cut the marshmallow into squares or use cutters in different shapes. Store the marshmallows in an airtight container, at room temperature, for up to two weeks.
200 grams graham cracker crumbs
50 grams melter butter
Chocolate cream filling:
200 grams (7 oz) chocolate (chopped)
500 ml. heavy whipping cream
1 tea spoon vanilla extract
Preheat your oven to 350°F (180 C).
Mix the graham cracker crumbs with the melted butter. Press on the bottom of your baking pan (or individual shallow baking dishes).
Put the chocolate in a large bowl.
Add the cream in a small saucepan and bring to a boil. Pour hot cream over chocolate. Whisk until chocolate is completely melted. Gently whisk in the eggs until combined.
Pour the chocolate mixture over the graham cracker crumb crust and bake about 25 minutes.
This dessert needs to be served warm – the marshmallows need to be lightly soften, lighly brown and caramelized.
So, you could either pre-bake the pie and then use the macrowave to heat the pie before serving or you could bake it just before serving.
Just add marshmallows on top of the chocolate and bake for 5 minutes.