Chocolate Ganache with Raspberry Gelée and Pistachio Marshmallow

Chocolate Ganache with Raspberry Gelée and Pistachio Marshmallow

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A little twist on a fun dessert using fun flavors with a twist of creativity

Chocolate Ganache with Raspberry Gelée and Pistachio Marshmallow

Ingredients/Chocolate Ganache

8 oz dark chocolate, chopped into small pieces 3/4 cup heavy whipping cream
2 Tbsp unsalted butter
1 Tbsp cognac

Method/Chocolate Ganache

Place the chopped chocolate in a medium-sized stainless steel bowl. Set aside.

Heat the cream and butter in a medium saucepan over medium heat for about 12 minutes, until it just comes to a boil.

Immediately pour the boiling cream over the chocolate and let stand for 5 minutes. Whisk until smooth, then add the cognac. Pour chocolate into 2-inch-square rubber molds, filling to the top.

Ingredients/Raspberry Gelée

1 1/4-oz envelope unflavored gelatin 2 Tbsp cold water
16 oz raspberries, fresh or frozen
1/2 cup granulated sugar

Method/Raspberry Gelée

Bloom the gelatin in the cold water, then set aside.

Puree the raspberries in a blender. Strain through a fine- mesh strainer to take out the seeds.

Combine the puree and the sugar in a medium saucepan over 15 minutes heat and heat until it comes to a simmer, about 6 minutes, stirring often to make sure the sugar is dissolved.

Remove the puree and sugar from the heat and mix in the gelatin and water mixture. Mix in well, then strain the mixture through a fine-mesh strainer set over a clean mixing bowl. Once strained, allow to cool and then refrigerate until the gelée is set, about 1 hour.

Ingredients/Pistachio Marshmallows

1 cup cold water, divided
3 1/4-oz envelopes unflavored gelatin 2 cups granulated sugar

1 cup light corn syrup
1/4 tsp salt
2 tsp pure vanilla extract 1 cup pistachios, chopped

Method/Pistachio Marshmallow

Lightly butter or spray with a nonstick vegetable spray, the bottom of a 9×13-inch baking pan with 2-inch sides. Line the bottom of the pan with parchment paper. Then sift about 3 Tbsp of confectioners’ (powdered or icing) sugar onto the bottom of the pan (this will help release the marshmallows from the paper).

Place 1/2 cup cold water into the bowl of an electric mixer fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Put the sugar, corn syrup, salt and remaining 1/2 cup cold water in a heavy 2-quart saucepan. Stir over medium heat until sugar dissolves and the mixture comes to a boil, about 11 minutes. Cover the saucepan and let the mixture boil for about 3 minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase the heat to high and boil, without stirring, until the syrup reaches 240o, about 10 minutes. Remove from heat.

With the mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (it will look like thick creme of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape the marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula.The mixture is very sticky, so just smooth it as best as you can. Sprinkle the chopped pistachios on top and lightly dust the top of the marshmallow with another 3 Tbsp confectioners’ sugar. Let stand, uncovered, at room temperature until set, about 12 hours.

Assembly

Cut the ganache, gelée and marshmallow into 1-1/2-inch cubes (there will be about 20 of each). Skewer the gelée, then a piece of marshmallow, then a piece of ganache, then repeat.

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