Deconstructed Smores Recipes

DECONSTRUCTED S'MORES

Steps:

• peanut butter cream: In bowl, combine mascarpone and 6 tbsp powdered sugar & beat for 2 minutes until texture is smooth & creamy. Divide mascarpone into 2 bowls, two-thirds in one and one-third in the other. In one bowl, mix warm peanut butter with 2/3 of the mascarpone cream. In other bowl, mix remaining mascarpone with vanilla extract. Clean mixer blades in hot soapy water. Make sure beater blades are completely clean prior to whipping cream. The whipping cream should be whipped cold. Whisk heavy cream for about 2 minutes at low. Add remaining powdered sugar & increase speed of mixer & keep beating for another 2-3 minutes until it forms soft peaks. Don't overbeat or the texture will become grainy. Using a silicone spatula, mix 1/3 of the whipped cream with peanut mascarpone to soften it. Add another 1/3 of the whipped cream & gently fold in cream to get an airy batter. Plastic-wrap & chill peanut butter cream in refrigerator until ready to assemble. Fold the rest of the whipped cream into the vanilla-flavored mascarpone cream. For the graham crakers: Crush the graham crackers down to a coarse crumb. It's ok if there are some larger crumbs. Assembly time: Line up the verrine glasses. Pipe or spoon a thin layer of vanilla mascarpone cream in. Repeat same procedure with a thick layer of chocolate mousse. Add a layer of graham crackers. Lastly, fill the cup with a small amount of peanut butter cream, leaving about ¼-inch of head space for mashmallow cream. Cover with plastic wrap and place the cups in the refrigerator for at least 2-3 hours. When serving, unwrap the desserts and fill the top with marshmallow cream. Use a spreader to remove the excess cream. Caramelize the top with culinary torch until the marshmallow forms a golden brown crust and starts to bubble. The marshmallow will caramelize and can burn fast, so watch it carefully as it changes color until the crust is formed. Garnish with a few chopped peanuts.