Pork Fat Marshmallow

PASTRY

Jan 25

Graham Cracker Ice Cream, Figs, Chocolate Ganache, Chocolate Tuile, Peanuts

Pastry Chef Kendall Melton of Chicon | Austin
Yield: 20 servings

INGREDIENTS

Chocolate Tuiles:
3 eggs whites, room temperature
150 grams sugar
228 grams butter, melted
70 grams all-purpose flour, sifted
3 teaspoons cocoa powder

Graham Crackers:
1¼ cups all-purpose flour, plus additional as needed
1 teaspoon baking soda
1 teaspoon salt
6 ounces butter, melted
4 ounces honey
⅔ cup milk
½ cup brown sugar
¼ teaspoon cinnamon

Graham Cracker Ice Cream:
812 grams heavy cream
730 grams milk
8 egg yolks
310 grams sugar
1 ounce vanilla bean paste
Salt

Pork Fat Marshmallow:
3 quarts rendered pork fat
2 vanilla beans, split
2 pounds powdered sugar
Vanilla extract

Chocolate Ganache:
9½ ounces heavy cream
1 vanilla bean, split
9 ounces dark chocolate (61 percent), coarsely chopped
3 ounces white chocolate, coarsely chopped
1½ ounces butter
Salt

To Assemble and Serve:
Figs, quarted
Lemon, halved
Honey-roasted peanuts

METHOD

For the Chocolate Tuile:
In the bowl of a stand mixer fitted with a whisk, whip to combine egg whites and sugar. While whipping, stream in butter. When emulsified, add flour and cocoa and whip until smooth. Cover and chill overnight. Heat oven to 350°F. Using desired size scoop, scoop batter onto a sheet tray lined with a silicone mat. Bake 7 to 10 minutes. Immediately shape tuiles over desired form; cool. Hold at room temperature.

For the Graham Crackers:
In a bowl, sift together flour, baking soda, and salt. In a separate bowl, whisk to combine melted butter and honey. When slightly cooled, whisk in milk. To a stand mixer fitted with a paddle, add flour mixture and slowly mix in milk mixture. When combined, wrap dough in plastic and chill in refrigerator. Heat oven to 350°F. On a lightly floured work surface, flatten dough using a rolling pin until ⅛-inch thick. Sprinkle with sugar and cinnamon. Transfer to a sheet tray line with parchment paper and bake until crisp. Crush crackers and set aside one quarter for garnishing and the remainder for the Graham Cracker Ice Cream.

For the Graham Cracker Ice Cream:
In a nonreactive container, combine cream, milk, and Graham Crackers; infuse 45 to 60 minutes. Strain ice cream base through a chinois into a saucepot. In a bowl, whisk to combine, yolks and sugar. Bring ice cream base to boil, stirring constantly. Reduce heat, temper in yolk mixture, and stir until thickened. Whisk in vanilla bean paste and season with salt; chill. Spin in an ice cream machine according to manufacturer’s instructions; freeze. Onto a sheet tray lined with parchment paper, portion ice cream in to individual scoops. Roll scoops in crushed Graham Crackers. Cover and freeze.

For the Pork Fat Marshmallow:
In a pot, melt pork fat, add vanilla beans, remove from heat, and steep 1 hour. Remove vanilla beans. Chill fat until it’s still slightly warm and transfer to the bowl of a stand mixture fit with a whisk. Whip in one-sixth of the powdered sugar. Repeat every hour for the next 5 hours. When all the powdered sugar has been added and the mixture has a whipped texture, season with vanilla extract.

For the Chocolate Ganache:
To a pot over medium heat, add cream and scrape in vanilla seeds; scald. Pour mixture into bowl with dark and white chocolates. Whisk until combined. Add butter, season with salt, and whisk to combine. Cover and set aside at room temperature.

To Assemble and Serve:
Temper Graham Cracker Ice Cream and Pork Fat Marshmallow. In a bowl, toss figs quarters in lemon juice. In a serving bowl, place a Chocolate Tuile, add Chocolate Ganache, and Spread Pork Fat Marshmallow over ganache. Place a scoop of Graham Cracker Ice Cream in the middle of the marshmallow. Finish with honey-roasted peanuts and figs.

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