Campfire and marshmallows

• Produce

  • 100 g Raspberries, fresh
  • 40 g Strawberries, freeze-dried

• Refrigerated

  • 100 g Egg white
  • 200 g Egg yolk

• Condiments

  • 2 tsp Gravy browning

• Baking & Spices

  • 2 g Agar agar
  • 1 Caster sugar
  • 225 g Castor sugar
  • 10 g Cocoa powder
  • 85 g Icing sugar
  • 285 g Pasta flour
  • 15 g Rye flour
  • 1 pinch Salt
  • 4 g Salt
  • 1 Vanilla pod

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 375 ml Cream
  • 150 ml Milk, full-fat

• Desserts

  • 20 Marshmallows

• Beer, Wine & Liquor

  • 135 g Chocolate beer
  • 98 Proof burning alcohol

• Liquids

  • 50 ml Water

• Other

  • 2 Gelatine leaves, silver strength

Found on greatbritishchefs.com

Description

Ingredients

• 1 vanilla pod, split and seeds reserved
• 375ml of cream
• 150ml of full-fat milk
• 2 gelatine leaves, silver strength
• 200g of egg yolk
• 75g of caster sugar
• 2g of agar agar
• 100g of fresh raspberries
• 50g of caster sugar
• 50ml of water
• 100g of egg white
• 100g of caster sugar
• 85g of icing sugar
• 1 pinch of salt
• 40g of freeze-dried strawberries, crushed
• 10g of cocoa powder, extra for dusting
• 285g of pasta flour
• 15g of rye flour
• 135g of chocolate beer
• 2 tsp gravy browning
• 4g of salt
• vegetable oil, for deep frying
• 20 marshmallows
• caster sugar for dusting
• 98% proof burning alcohol

Directions

• To make the chocolate sticks, place all the ingredients into a food processor and mix until smooth dough forms
• Knead and mix the dough for 5 minutes and then divide into quarters. Wrap in cling film and place into the fridge to rest for 1 hour
• Remove the dough from the fridge and allow to come to room temperature. Dust lightly with flour and roll out to a thickness of 1cm. Roll the dough through a pasta machine and take the dough to a thickness of 2mm
• Heat a deep fat fryer to 180˚C. Coat the dough with a little more flour to avoid any sticking. Cut strips of a 1cm thickness off the dough and shape until they resemble branches
• Place the sticks into the fryer and cook them out until the sticks have stopped bubbling. Remove from the fryer, drain well, then place in a very low oven at 65˚C to dry out for a further 2-3 hours
• Allow to cool and keep them in an air tight container until needed. Dust with cocoa powder just before use
• For the meringues sticks, whisk the egg white and salt, slowly adding the sugars until firm peaks form. Place into a piping bag with a 1cm nozzle and pipe on to a non-stick mat. Cover with strawberry crisps or freeze-dried strawberries and dry out in a low oven at 70˚C until crispy. This will take up to 2 hours
• To make the raspberry compote, heat the sugar and water to a soft boil - about 116˚C - and pour over the fresh raspberries. Mix well and cook the mixture for a further 5 minutes until thick
• Pour the mixture into a blender and blitz until smooth. Pass through a fine strainer and store in a suitable container to cool in the fridge
• For the vanilla cream, place the cream, milk, vanilla, sugar, egg yolks and agar agar into a thermomix and bring up to 81˚C. Once the mixture has come to temperature, soak the silver leaf gelatine in cold water to soften for 2 minutes before adding to the thermomix to combine
• Alternatively, if you do not have a thermomix, combine the cream, milk and vanilla in a pan and bring to the boil. Remove from the heat. Whisk together the yolks and sugar until pale and slowly pour in the hot cream mix - whisk to combine
• Add back to the pan and bring to 81˚C while constantly stirring, or until the mixture coats the back of a spoon. Remove from the heat and add the softened silver gelatine and agar agar. Pass through a fine strainer and into a pouring jug
• Arrange 4 serving glasses on a suitable tray. Divide the raspberry compote evenly between them and slowly pour over the vanilla cream. Transfer to the fridge to set, this will take at least 6 hours
• Remove the glasses from the fridge and sprinkle with a thin layer of caster sugar. Spray the 98% proof alcohol on top of the sugar. Place a glass in the middle of each plate, and scatter the chocolate sticks and meringue around the plate
• Before serving, light the alcohol soaked sugar and do not blow out the flame. Use the marshmallows, chocolate sticks and meringue to dip into the vanilla cream