Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

S’Mores: Marshmallow Fluff, “Hot” Chocolate Sauce, Graham Cracker Ice Cream, Chocolate Wafer

S’Mores: Marshmallow Fluff, “Hot” Chocolate Sauce, Graham Cracker Ice Cream, Chocolate Wafer
Christina Lee's 'S’Mores: Marshmallow Fluff, “Hot” Chocolate Sauce, Graham Cracker Ice Cream, Chocolate Wafer'

Christina Lee, Executive Pastry Chef at Recette in New York, NY brings us her signature recipe.

Yield: 8 servings

Marshmallow “Fluff”:

1 vanilla bean
7 large egg whites
7 oz/200 g granulated sugar

Split and scrape seeds from vanilla bean. First, whisk egg whites, sugar and vanilla seeds to combine. Then place over a double boiler and whisk until the egg whites reach 145°F. Pour egg whites into a stand mixer and whisk until stiff peaks form and meringue starts to cool down.

“Hot” (spicy) Milk Chocolate Sauce:

1 lb/454 g milk chocolate
10.14 liq oz/300 ml heavy cream
3Tbs light corn syrup
2 tsp cayenne pepper (or to taste)

1. Chop milk chocolate into small pieces and place in bowl.

2. Heat heavy cream, corn syrup and cayenne pepper to 180°F or just under a boil. Pour cream over milk chocolate and allow to sit for 2 minutes, then stir to combine. Allow chocolate sauce to set for 30 minutes before using.

Christina Lee
Christina Lee, Executive Pastry Chef.

Graham Cracker Ice Cream:

17 oz/484 g milk
16.36 oz/464 g cream
5 graham crackers
5.3 oz/150 g granulated sugar
4 large egg yolks

Heat milk and cream to a scald. Crush graham crackers and add to hot milk. Stir until crackers are dissolved. In a bowl, whisk together yolks and sugar. Pour hot milk mixture over yolks to temper. Pour egg and milk mixture back into a saucepot and cook while constantly stirring until thickened. Strain mixture into a bowl over an ice bath. Stir ice cream base until cooled and pour into ice cream maker. Once set, place ice cream into freezer until ready to serve.

Chocolate Wafer Cookie:

5.4 oz/155 g unsalted butter
7 oz/200 g granulated sugar
Pinch of salt
1 tsp vanilla extract
2 Tbs milk
2 oz/56 g unsweetened cocoa powder
4.6 oz/132 g all-purpose flour
¼ tsp baking soda

1. In a stand mixer, cream butter and sugar. Add salt, vanilla, milk and cocoa powder and mix to fully combine. Add the flour and mix just until combined. Roll into logs or roll dough out between sheets of parchment paper (1/4” thick) and refrigerate until firm.

2. Cut with round cutters and bake at 350°F for 6 minutes.


To plate the dessert, smear marshmallow fluff onto a plate and lightly toast with a butane torch. Serve with “hot” chocolate sauce, a scoop of graham cracker ice cream and a chocolate wafer.

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