S'more is a campfire dish of toasted marshmallows sandwiched between two layers of biscuit. Here it becomes something more glamorous altogether.
To make the sorbet, melt the butter in a pan over medium heat and gently cook the chilli and tea leaves for two minutes. Stir in the apple juice, honey, water and whisky and flambé for about 2-3 minutes, or until the flames die down. Strain through a fine sieve into a clean bowl and leave to cool. Pour the mixture into an ice cream machine and churn until smooth and frozen through. Transfer to a plastic container with a lid and freeze until needed.
For the biscuit base, preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a roasting tin about 30cm x 17cm/12in x 6½in and line with greaseproof paper. Place all of the ingredients into a food processor and pulse until well combined. Spread the mixture into the lined roasting tin and press down using the back of a spoon. Bake for 10-12 minutes, then allow to cool in the tin for 15 minutes before carefully turning onto a cooling rack to cool completely. Cut the cooled biscuit into four 15cm x 8.5cm/6in x 3¼in rectangles. Reserve until needed.
For the marshmallow cream, place the egg whites, corn syrup, icing sugar and salt in a stand mixer fitted with a whisk and beat together for 2-3 minutes. Increase to the highest speed and beat for 12-15 minutes, or until the mixture is thick. Fold in the vanilla extract, then spoon the mixture into a piping bag fitted with a 1.5cm/½in plain nozzle and transfer to the fridge for at least 20 minutes.
Meanwhile, make the ganache. Crush the juniper berries, rosemary, bay leaf and sugar together in a pestle and mortar. Place the mixture in a small saucepan with the cream and gin, bring to a boil then simmer for 10 minutes. Remove from the heat, cover with a lid and leave the mixture to infuse for 20 minutes. Strain the mixture though a fine sieve into a clean pan, return to the heat and bring up to a gentle simmer. Whisk in the chocolate and butter until smooth, then remove from the heat and leave to cool. Spoon the mixture into a piping bag fitted with a 1.5cm/½in plain nozzle and transfer to the fridge.
For the millefeuille, place the butter, egg whites and sugar in a small saucepan and stir over a medium heat until the butter has melted and the mixture has thickened. Brush each sheet of pastry with the mixture and lay one of top of each other so you have a stack of eight sheets. Cut the stack into eight pieces, each 15cm x 8.5cm/6in x 3¼in, and place on a baking sheet lined with baking parchment. Bake for 12 minutes or until crisp and golden-brown, then transfer to a wire rack to cool.
Make the coulis by blending all the ingredients together in a food processor. Pass through a fine sieve into a clean bowl and chill in the fridge until ready to serve.
To finish the dish, heat the rapeseed oil in a small pan and fry the mint leaves for one minute or until crisp, then drain on kitchen paper. Mix the icing sugar and popping candy together in a mortar and pestle and set aside. Remove the sorbet from the freezer to soften a little.
To serve, place a biscuit base onto each plate. Pipe the ganache onto each base in a layer about 15mm/½in thick and top with one piece of filo. Pipe on the marshmallow cream and, using a blowtorch, toast the top of the marshmallow cream lightly until golden-brown. Top with another piece of filo and spoon the coulis around the millefeuille.
To finish the sorbet, stir the popping candy through the sorbet and form into quenelles using two dessert spoons. Place a quenelle next to each millefeuille, dust the top of the millefeuilles with the icing sugar and popping candy mixture, then garnish the dish with the grated nutmeg and fried mint leaves.
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