Chocolate and Banana S’mores with Home Made Coconut Marshmallow

Ingredients

Cooks in:20 minutes (Cooling time 30 minutes)        Serves:4-6

For the Marshmallows

• 2 heaped Tbsp powdered gelatin
• 1 cup water (divided)
• 2 cups caster sugar
• ¼ cup icing sugar
• 1 tsp coconut essence
• Pinch salt

To assemble your S’mores

• Dark chocolate digestive biscuits
• Banana
• Coconut sugar

What to do

1. Add the gelatin to a small bowl along with ½ cup water and mix well. Set aside to stand.

2. On a clean baking sheet, add a sheet of baking paper, sprinkle 1 Tbsp of icing sugar and set aside.

3. Add the caster sugar and remaining ½ cup water to a saucepan and cook over medium heat, stirring from time to time, until the sugar has dissolved completely. Take a pastry brush, dip it in cold water and brush down any sugar crystals on the inside of the pot if necessary.

4. Add in the gelatin, mix well, and bring the mixture to a boil. Remove from the heat and stir through the coconut essence and salt. Take care, molten sugar is extremely hot!

5. Transfer the melted sugar to a large mixing bowl and whisk with an electric hand mixer until smooth and glossy (or in a stand mixer if you have one), this can take up to 15 minutes, or until the mixture has doubled in size. Make sure that you whisk for the first couple of minutes on a low heat and wrap a kitchen cloth over the lid of the bowl to prevent splashing.

6. Transfer the mixture to your lined baking sheet and spread it out evenly using a spatula. Add a dusting of icing sugar to the top, wrap gently in clingfilm and refrigerate until cooled and completely set.

7. Use a cookie cutter just smaller than the biscuits to cut out round marshmallows. If necessary, dip the cookie cutter in icing sugar so it doesn’t stick.

8. Peel and slice the banana. Spread out the slices on a baking tray, sprinkle coconut sugar over the banana and using a blow torch, brûlée the sugar, or alternatively place under a hot grill until the sugar has melted.

9. Start Layering
Place one biscuit, then the marshmallow brûlée (using a blow torch or fire roast), slices of banana with coconut sugar brûlée and top off with another biscuit.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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