S’Mores with Kambly Petit Beurre
Preparation in 50 minutes
Ingredients
for 6 people
185 ml water, divided into two portions
7 g gelatine powder
170 ml light corn syrup (or glucose syrup)
400 g white sugar
1 tablespoon vanilla extract
1 heaped tablespoon cornflour
1 heaped tablespoon icing sugar
1 pack Kambly Petit Beurre Lait or Crémant
Preparation: 50 minutes
Leave to rest: At room temperature, at least 4 hours or overnight
Preparation
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Line a brownie baking tin with cling film and spray with non-stick cooking spray.
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Pour half of the water into a bowl. Place the gelatine in the water to soak.
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While the gelatine soaks, add the remaining water, corn syrup and sugar to a pan. Bring the mixture to a boil over medium heat. Allow the mixture to boil for approx. 1 minute.
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Carefully pour the hot sugar mixture into the gelatine mixture and blend with a blender for approx. 15 minutes at maximum speed. Blend until the mixture is fluffy and forms stiff peaks.
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Add the vanilla extract and beat further until well blended.
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Pour the marshmallow mixture into the prepared brownie baking tin and smooth with a greased spatula.
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Allow the marshmallows to rest for at least 4 hours or overnight.
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Mix the corn starch and icing sugar in a shallow bowl.
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Cut the marshmallows into pieces using oiled scissors or an oiled kitchen knife.
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Lightly sprinkle the marshmallows with the cornstarch mixture and store in an airtight container.
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For the Smores: Grill marshmallows over the fire, place on a Kambly Petit Beurre and cover with a second Kambly Petit Beurre. Enjoy immediately.