Serves: 6
Ingredients:
1½ cups (375 ml) water
3½ cups (875 ml) granulated sugar
1 cup (250 ml) glucose
2 tbsp (30 ml) gelatine powder
1¼ cups (310 ml) egg whites
2 vanilla beans, split lengthwise, seeds scraped
Powder sugar
12 graham crackers
2 cups (500 ml) melted chocolate, kept warm
2 tbsp (30 ml) vegetable oil
Crunch pearls
Procedure:
1. Combine the water and sugar together in a pot and bring to a boil.
2. Once boiling, add in the glucose. Cook the mixture to 248ºF (120ºC).
3. Bloom the gelatin in cold water and strain the excess water.
4. Melt the gelatin with the vanilla pod seeds and keep warm.
5. When the sugar reaches 248ºF (120ºC), start whipping the egg whites on medium speed in a stand mixer. At 266ºF (130ºC) turn it to high speed.
6. When the sugar reaches 284ºF (140ºC) add a quarter of the hot sugar to the whipped egg whites on medium speed.
7. Add the melted gelatin to the hot sugar, then into the whipped egg whites. Let the mixture whip until slightly cool.
8. Dust a 9 X 13 inch (22.5 x 32.5 cm) pan with powder sugar. Pour the marshmallow mix into the pan and smooth out with a spatula.
9. Cool and cut into 2.5 x 2.5 inch (6 x 6 cm) squares (about 12 pieces).
10. Place each marshmallow on top of a square graham cracker and place under the broiler for 1 minute. Let cool.
11. Combine the chocolate and oil together. Dip half of each assembled marshmallow into the melted chocolate. Place on parchment paper and sprinkle 3 crunchy pearls on top of each dipped marshmallow.
Restaurant: Four Seasons Resort - Lanai, The Lodge at Koele
Recipe Type: AuthenticSubmitted By: Four Seasons
Recipe Author: Jeremy Choo, Assistant Pastry Chef, Four Seasons Resort Lanai, The Lodge at Koele
Original Photograph By: Four Seasons
Photograph Retouched By: Recipe Spy
Recipe Source: http://taste.fourseasons.com/recipe/vanilla-marshmallo-smores-recipe/