Fancy S’Mores: Almond-Chocolate Ganache, Almond Marshmallow, and Almond Tuile

METHOD:

For the Almond Marshmallows:

In the bowl of a stand mixer fitted with a whip attachment, bloom the gelatin in the water and vanilla. In a heavy-bottomed saucepan, combine sugar, water, corn syrup, and salt and bring to a simmer. Heat until the mixture reaches the softball stage (234ºF to 240ºF). Begin whipping gelatin on low setting. When smooth, gradually pour in the hot syrup. When syrup is added, bring mixer to full speed and whip until fluffy and stiff, about 8 to 10 minutes. Fold in ground almonds. Line a half sheet tray with parchment paper and brush lightly with oil. Spread mixture onto parchment. Set at room temperature for 10 to 12 hours. Combine rice flour and confectioner’s sugar in a small bowl. Cut marshmallows with an oiled pizza cutter and dust with rice flour-sugar mixture.

For the Almond Tuile:

Preheat oven to 375°F. In a medium, heavy-bottomed saucepan, bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring constantly. Add flour and cook, stirring constantly for about 1 minute, until dough is slightly thickened. Stir in almonds and almond flour. Remove from heat and cool to room temperature. Make 4-inch x 2-inch foil cone forms to shape the tuiles. On a buttered baking sheet, drop 2, 1-tablespoon portions of dough 6 inches apart. Spread each drop into a 5-inch circle. Bake in middle of oven until golden, 6 to 8 minutes. Let cookies rest on baking sheet for 2 minutes until just firm enough to hold their shape. Gently loosen cookies from baking sheet with offset spatula, turn over so smooth sides are facing up. Roll 1 cookie onto cone and cool on cone until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely. Repeat for all cookies. 

For the Dark Chocolate-Almond Ganache:

In a saucepan, bring almond milk to a low simmer. Break chocolate into small pieces and put into a bowl. Pour hot milk into the bowl and whisk chocolate until smooth. Add the agave and almond oil and stir until incorporated.

To Assemble and Serve:

Gently warm the Almond-Chocolate Ganache. Pour a small amount of the ganache into an Almond Tuile, and place an Almond Marshmallow into the cone.