Weekend Recipe: Mini S'mores Bites | KCET
Weekend Recipe: Mini S'mores Bites
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!
Sign up for the new Food newsletter here!
Enter to win a pair of tickets to The Other Art Fair.
A Q&A will immediately follow the screening with editor Jay Cassidy.
Visit original and significant locations for McDonald’s, In-N-Out, Bob’s Big Boy and more eateries that had their humble beginnings in SoCal.
After wildlife agencies eradicated the voracious, 20-pound rodents in California in the 1970s, the invasive species has been spotted in the San Joaquin Valley again.
- 1 of 83
- next ›