Gourmet S'mores Dome
Gourmet S'mores Dome
Ingredients
For the Golden Grahams Cereal Milk Ice Cream
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 1/2 cups Golden Grahams cereal
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Madagascar Vanilla Marshmallow
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 2 tablespoons gelatin powder
- 1/2 cup cold water
- 2 egg whites
- 1 teaspoon vanilla bean paste, or 1 vanilla bean, scraped
- 1/4 cup powdered sugar, for dusting
- 1/4 cup cornstarch, for dusting
For the Valrhona Caramel Chocolate Ganache
- 6 ounces Valrhona dark chocolate, finely chopped
- 3/4 cup heavy cream
- 1/4 cup caramel sauce, high quality
- 1 tablespoon butter, unsalted, cold, cut into small pieces
For Garnish
- 4 graham crackers, crushed
Instructions
- 1
Prepare the Golden Grahams Cereal Milk Ice Cream: In a medium saucepan, combine heavy cream, whole milk, and Golden Grahams cereal. Heat over medium heat until simmering, then remove from heat, cover, and let steep for 30 minutes. Strain the cereal milk through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the cereal. You should have about 1 1/2 cups of cereal milk.
⏱️ 35 min
- 2
In a separate bowl, whisk together granulated sugar and egg yolks until pale and creamy. Slowly temper the warm cereal milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F). Do not boil.
⏱️ 10 min•🌡️ 170
- 3
Remove from heat and stir in vanilla extract and salt. Pour the custard through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath and stir occasionally until completely chilled. Churn the ice cream in an ice cream maker according to the manufacturer's instructions. Once churned, pipe the ice cream into 4 puck-shaped molds (approximately 2 1/2 inches in diameter and 1 inch thick) and freeze solid for at least 4 hours, or preferably overnight.
⏱️ 240 min
- 4
Prepare the Madagascar Vanilla Marshmallow: In a small bowl, sprinkle gelatin powder over 1/2 cup cold water and let it bloom for 5-10 minutes.
⏱️ 10 min
- 5
In a medium saucepan, combine 1 1/2 cups granulated sugar, 1/2 cup water, and light corn syrup. Cook over medium-high heat, stirring until the sugar dissolves. Continue to cook without stirring until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
⏱️ 10 min•🌡️ 240
- 6
While the syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Once the syrup reaches 240°F, remove it from the heat and immediately add the bloomed gelatin, stirring until completely dissolved.
⏱️ 5 min•🌡️ 240
- 7
With the mixer running on low speed, slowly and carefully pour the hot syrup mixture in a thin stream down the side of the bowl into the egg whites. Increase speed to high and beat until the marshmallow is thick, glossy, and holds stiff peaks (about 8-10 minutes). Beat in the vanilla bean paste.
⏱️ 10 min
- 8
Dust a clean work surface or a baking sheet with a mixture of powdered sugar and cornstarch. Carefully remove the frozen ice cream pucks from their molds. Working quickly, coat each ice cream puck generously with the freshly made marshmallow, shaping it into a dome. You can use an offset spatula or your hands (lightly dusted with powdered sugar/cornstarch) for this. Place the marshmallow-covered domes on the dusted surface and let them set for at least 30 minutes at room temperature, or briefly in the refrigerator.
⏱️ 30 min
- 9
Prepare the Valrhona Caramel Chocolate Ganache: Place the chopped Valrhona dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream and caramel sauce over medium heat until just simmering. Pour the hot cream mixture over the chocolate and let sit for 5 minutes. Whisk gently from the center outwards until smooth and glossy. Add the cold butter pieces and whisk until fully incorporated and the ganache is emulsified and shiny.
⏱️ 10 min
- 10
To assemble: Spoon a generous amount of warm Valrhona caramel chocolate ganache onto the center of each serving plate, spreading it into a disc. Carefully place a marshmallow-covered ice cream dome on top of the ganache. Using a kitchen torch, carefully toast the marshmallow dome until golden brown and slightly caramelized.
⏱️ 2 min
- 11
Garnish by sprinkling crushed graham cracker pieces around the base of the dome on the ganache. Serve immediately and enjoy the contrasting textures and temperatures.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gourmet S'mores Dome
Ingredients
For the Golden Grahams Cereal Milk Ice Cream
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 1/2 cups Golden Grahams cereal
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Madagascar Vanilla Marshmallow
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 2 tablespoons gelatin powder
- 1/2 cup cold water
- 2 egg whites
- 1 teaspoon vanilla bean paste, or 1 vanilla bean, scraped
- 1/4 cup powdered sugar, for dusting
- 1/4 cup cornstarch, for dusting
For the Valrhona Caramel Chocolate Ganache
- 6 ounces Valrhona dark chocolate, finely chopped
- 3/4 cup heavy cream
- 1/4 cup caramel sauce, high quality
- 1 tablespoon butter, unsalted, cold, cut into small pieces
For Garnish
- 4 graham crackers, crushed
Instructions
- 1
Prepare the Golden Grahams Cereal Milk Ice Cream: In a medium saucepan, combine heavy cream, whole milk, and Golden Grahams cereal. Heat over medium heat until simmering, then remove from heat, cover, and let steep for 30 minutes. Strain the cereal milk through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the cereal. You should have about 1 1/2 cups of cereal milk.
⏱️ 35 min - 2
In a separate bowl, whisk together granulated sugar and egg yolks until pale and creamy. Slowly temper the warm cereal milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F). Do not boil.
⏱️ 10 min•🌡️ 170 - 3
Remove from heat and stir in vanilla extract and salt. Pour the custard through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath and stir occasionally until completely chilled. Churn the ice cream in an ice cream maker according to the manufacturer's instructions. Once churned, pipe the ice cream into 4 puck-shaped molds (approximately 2 1/2 inches in diameter and 1 inch thick) and freeze solid for at least 4 hours, or preferably overnight.
⏱️ 240 min - 4
Prepare the Madagascar Vanilla Marshmallow: In a small bowl, sprinkle gelatin powder over 1/2 cup cold water and let it bloom for 5-10 minutes.
⏱️ 10 min - 5
In a medium saucepan, combine 1 1/2 cups granulated sugar, 1/2 cup water, and light corn syrup. Cook over medium-high heat, stirring until the sugar dissolves. Continue to cook without stirring until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
⏱️ 10 min•🌡️ 240 - 6
While the syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Once the syrup reaches 240°F, remove it from the heat and immediately add the bloomed gelatin, stirring until completely dissolved.
⏱️ 5 min•🌡️ 240 - 7
With the mixer running on low speed, slowly and carefully pour the hot syrup mixture in a thin stream down the side of the bowl into the egg whites. Increase speed to high and beat until the marshmallow is thick, glossy, and holds stiff peaks (about 8-10 minutes). Beat in the vanilla bean paste.
⏱️ 10 min - 8
Dust a clean work surface or a baking sheet with a mixture of powdered sugar and cornstarch. Carefully remove the frozen ice cream pucks from their molds. Working quickly, coat each ice cream puck generously with the freshly made marshmallow, shaping it into a dome. You can use an offset spatula or your hands (lightly dusted with powdered sugar/cornstarch) for this. Place the marshmallow-covered domes on the dusted surface and let them set for at least 30 minutes at room temperature, or briefly in the refrigerator.
⏱️ 30 min - 9
Prepare the Valrhona Caramel Chocolate Ganache: Place the chopped Valrhona dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream and caramel sauce over medium heat until just simmering. Pour the hot cream mixture over the chocolate and let sit for 5 minutes. Whisk gently from the center outwards until smooth and glossy. Add the cold butter pieces and whisk until fully incorporated and the ganache is emulsified and shiny.
⏱️ 10 min - 10
To assemble: Spoon a generous amount of warm Valrhona caramel chocolate ganache onto the center of each serving plate, spreading it into a disc. Carefully place a marshmallow-covered ice cream dome on top of the ganache. Using a kitchen torch, carefully toast the marshmallow dome until golden brown and slightly caramelized.
⏱️ 2 min - 11
Garnish by sprinkling crushed graham cracker pieces around the base of the dome on the ganache. Serve immediately and enjoy the contrasting textures and temperatures.
⏱️ 1 min