30 minutes plus overnight setting
Robern Menz Products:
Soft pillowy Apricot marshmallow encased between a crunchy chocolate cracker with chunks of delicious Menz Fruchocs. This Gluten Free dessert created by the very talented Bree May (www.foodaccordingtobree.com) is heaven on a plate.
20 Chocolate Graham Crackers
1 cup Menz Fruchocs, roughly chopped
Apricot Marshmallows **see recipe ** You can substitute and buy good-quality marshmallows, but taking the time to make your own will elevate this dessert to something truly magical.
Gluten Free Chocolate Graham Crackers
1 cup Rice Flour, plus extra for rolling
½ cup Gluten Free Cornflour
½ cup Dutch Cocoa
2 tsp Gluten Free Baking Powder
100gms cold Salted Butter - cubed
¼ cup Brown Sugar
¼ cup Honey
¼ cup Whole Milk
Apricot Marshmallows - Makes about 60 marshmallows
2 cups Caster Sugar
200mls Apricot Nectar
2 tbs Powdered Gelatine
2 large egg whites
½ cup Gluten free Cornflour, for dusting
Canola Oil, for greasing
*** You will need to begin this recipe a day ahead ***
1. Lightly grease and line the base and sides of a 20x30cm baking tin with non-stick baking paper. ·
2. Place the caster sugar into a medium heavy based saucepan with 1 cup of water. Bring to the boil over a med-high heat, stirring gently until all the sugar has dissolved. Once boiling, keep the heat up high and boil rapidly for 10 minutes until the syrup is thick but not yet coloured ***
3. Meanwhile, mix the apricot nectar and gelatine together well. Leave to sit and ‘bloom’ for at least 5 minutes.
4. In a stand mixer (or using electric beaters) whisk the egg whites on high until soft peaks are forming. Once the sugar syrup is ready, take it off the heat and quickly stir in the apricot-gelatine mixture well. Then in a thin steady stream, whisk the syrup into the egg whites – Once incorporated the mixture will still be quite runny. Continue whisking on high for another 5 minutes until the mixture has doubled in size and is almost at room temperature. Transfer it into your prepared pan and leave to set at room temperature for at least 8 hours or overnight.
5. Once set, turn out the marshmallow onto a board dusted with gluten free cornflour, and using a hot knife cut into 1 inch squares. Dust all edges thoroughly with the remaining cornflour and store the marshmallows in an airtight container for up to 2 weeks.
*** TIP: It’s not essential, but if you have access to a sugar thermometer, the sugar syrup is ready when it reaches 125°c.
Gluten Free Chocolate Graham Crackers
1. Pre-heat your oven to 170°c fan-forced.
2. Place all the cracker ingredients into the bowl of a food processor and whiz on high until they come together into a ball. Place the dough into the fridge for 10 minutes to cool slightly.
3. Separate the cooled dough into two equal halves, and roll out each half into a thin disc on a sheet of baking paper – about 2mm thick. The dough will be slightly sticky, so dust with extra rice flour as needed.
4. Using a knife, cut each disc into at least 10 even sized squares. Score the top of each cracker square well with a fork and then bake the entire disc on a cookie tray for 15 minutes. Once baked, remove the tray from the oven and carefully separate the crackers while still warm - tidy up any rough edges with a knife. Place the separated crackers on a cooling rack until cooled. The crackers will get crunchier as they cool.
To assemble the S’mores
1. Place 10 of the gluten-free Chocolate Graham Crackers on a non-stick paper lined tray and top each with 3-4 marshmallows. Evenly distribute the chopped Menz Fruchocs over the top and then place under a hot grill for 1-2 minutes until the marshmallow is just starting to brown. Watch them carefully to ensure they don’t burn.
2. Quickly place another cracker on top and gently press together. Eat immediately or leave to cool and eat later – the delicious choice is yours!
*** TIP: Any cracker offcuts and crumbs can be stored and used as a base for cheesecakes or as an easy ice cream topping with more Fruchocs added on top of course!