Why not impress your guests this weekend with a multitude of tiny bite-sized desserts? These s'mores-on-sticks come from Catch, a restaurant in the Casa Del Mar hotel in Santa Monica.
Mini S'mores Bites
Makes about 80
1¾ cup water
1 oz gelatine
3 cups sugar
1¼ cup corn syrup
1/3 cup powdered sugar
1/3 cup cornstarch
Bring sugar, corn syrup and half of water to a boil.
Cook to 240F.
In a mixer (using whip) mix remaining water and gelatine. Allow to bloom for a few minutes.
Add sugar syrup to gelantine mix slowly, once incorporated turn mixer to high
Mix aprox. 8 minutes, till fluffy.
Pour onto greased sheet pan, dusted generously with powdered sugar and cornstarch mixer
Allow to cool and set up in refrigerator & cut as desired.
Ganache & Finish
1 cup heavy cream
12 oz 64% chocolate
Graham crackers, as needed
Heat cream just to boil & pour over chocolate. Mix well.
Cut marshmallow in 1" cylinder and put on a small wood skewer.
Dip halfway into the chocolate, then roll in crushed graham crackers. Serve.
Want to make s'mores out in the wilderness? Check out these techniques for outdoors s'mores!
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