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S'mores Dessert Recipe

S'mores For Grown Ups

S'mores is a delicious treat traditionally enjoyed by kids at the campfire. So for a more grown up version of the dessert try making this Heavy Vanilla Gelato, Burnt Marshmallow, Peanut Butter and Dolce Du Leche from Dubai's The Hide restaurant.

With Jumeirah Restaurant Week is starting October 5 and running until October 13, you'll be able to get it as part of the amazing dining deals going on.

The festivities will welcome eight days of feasting off affordable set menus from 40 of Jumeirah's most loved restaurants. Menus rangE from AED95, AED150, AED200 and AED350.

Heavy Vanilla Gelato, Burnt Marshmallow, Peanut Butter and Dolce Du Leche

The Hide

S'mores Dessert Recipe

Ingredients

  1. 2 scoop Chocolate ice cream
    1 scoop Vanilla ice cream
    50g Marshmallow frosting
    40g Chocolate Ganache
    30g Peanut crunch
    20g Peanut brittle
    50g Peanut butter cookies
    30g Honeycomb
    35g Dolce de leche
    5g Icing sugar
  1. FOR THE CHOCOLATE GANACHE:
    100g Butter
    100g Honey
    200ml Cream
    300g Chocolate
  1. FOR THE HONEYCOMB:
    708g Sugar
    108g Honey
    270g Glucose/ Golden Syrup
    132ml Water
    30g Baking soda
  1. FOR THE MARSHMALLOW FROSTING:
    2 Egg whites
    115g Sugar
    60ml Corn syrup
    30ml Water
    7g Vanilla extract
  1. FOR THE PEANUT BUTTER CRUNCH:
    195g Peanut butter
    80g Peanut brittle (sugar100gm +peanut 50gm)
    120g Feuilletile
    120g Icing sugar
    2g Sea salt

Directions

FOR THE CHOCOLATE GANACHE:

  1. Cream honey and butter to boil and add chocolate slowly.

FOR THE HONEYCOMB:

  1. Grease and line an oven tray with baking paper.
  2. Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush
    dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the
    boil.
  3. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove
    from heat and set aside for bubbles to subside.
  4. Add the bicarbonate of soda and quickly stir with a wooden spoon until
    combined (mixture will bubble and foam).
  5. Pour onto the tray and set aside to cool completely.

FOR THE FROSTING:

  1. Grease and line an oven tray with baking paper. Combine sugar, honey, water and golden syrup in a medium saucepan.
  2. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush
    dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves.
  3. Increase heat to high and bring to the
    boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove
    from heat and set aside for bubbles to subside.
  4. Add the bicarbonate of soda and quickly stir with a wooden spoon until
    combined (mixture will bubble and foam).
  5. Pour onto the tray and set aside to cool completely.

FOR THE PEANUT BUTTER COOKIES:

  1. Sift the flour and baking powder in a large mixing bowl, add the egg, glucose, peanut butter, peanuts and salt and mix
    together.
  2. In an electric mixer or with a hand mixer beat the butter, vanilla essence and sugars until creamy and add this to the
    flour mixture, and mix until incorporated.
  3. After resting in the fridge for an hour or so, roll into desired balls and arrange on a
    greased baking sheet and press down lightly with a fork or fingers.
  4. Bake for 15 minutes at 180 degrees Celsius, checking that it
    doesn’t go too dark closer to the end of cooking.

FOR THE PEANUT BUTTER CRUNCH:

  1. Combine the peanut butter brittle feuilletine, icing sugar and salt in the bowl of a free standing electric mixer fitted
    with the paddle or flat beater attachment and paddle on medium low heat about 1 min.
  2. The crunch can be stored in an airtight
    container at room temperature for 5 days or in the fridge for up to 2 weeks.

FOR THE PEANUT BUTTER BRITTLE:

  1. Grease a large cookie sheet. Set aside.
  2. In a heavy 2 quart saucepan, over medium heat, bring to a
    boil sugar and water. Stir until sugar is dissolved. Stir in peanuts.
  3. Set candy thermometer in place, and continue cooking.
  4. Stir
    frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold
    water separates into hard and brittle threads.
  5. Remove from heat.


Image Source: The Hide
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