Today is Fathers Day in Australia. A day which helps boost the socks and jocks industry, increases Bunnings sales and proves that there is no such thing as too much aftershave. A day where Dads are spoilt, made to feel special and usually receive at least 1 hand drawn card of a stick figure portrait.
Father’s Day doesn’t have the same marketability as Mothers Day; probably because dads don’t look as good in lingerie! It’s a refreshing change from the advertising around Mothers Day which ask you to measure her worth by the money you spend on diamonds. Dads are simple; a practical present, some snags on the BBQ and a dessert to satisfy their sweet tooth. Most dads are chocolate fans (mine has a hidden stash in his desk drawer) so it’s pretty easy to find a treat to please!
Julianne from Beyond Frosting recently did a series of S’mores recipes which tickled my taste buds and I knew most Dads would enjoy. S’mores aren’t an normal Aussie treat. Sure, we melt marshmallows over a camp fire but for some reason adding chocolate and biscuits just hasn’t taken off (yet we eat vegemite!). This was a issue that I felt I needed to rectify; so here starts my Aussie S’mores Revolution!
Let’s break it down; biscuit, chocolate and marshmallow. Win, win and win in my book! The combination of flavours and presentation are only limited by the time you have to browse on Pinterest (don’t type s’mores into the search engine unless you have several hours free). Today I have chosen to make my S’mores as a slice, although the same recipe could be used in a pie/tart. A sturdy biscuit base is topped with chocolate mousse and fluffy marshmallow. For an extra special look the marshmallow can be torched (I chose not to only because I couldn’t work out how to refuel my kitchen blowtorch), but it does make the marshmallow quite sticky so I would advise doing it to the cut pieces. The added bonus to this recipe is the left over marshmallow… 2 treats for Dad!
- Biscuit Slice Crust (see recipe below)
- Chocolate Mousse (see recipe below)
- 1/2 serve Marshmallow (see recipe below)
- 2/3 cup Coconut Flour
- 1/2 cup Almond Meal
- 1/2 teaspoon Baking Soda
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Maple Syrup or Honey
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 2 small (or 1 large) Avocado
- 1/4-1/3 Cup Cocoa, unsweetened
- 1/4-1/3 Cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Coconut Cream
- 1 3/4 teaspoons Gelatine
- 3/4 Cup Maple Syrup or Honey
- 100ml Water
- 2 Tablespoons Gelatine
- 100ml Water
- 1 Egg White
- 1 Tablespoon Vanilla Extract
- Take the cooled biscuit slice base and keep it in the tin.
- Evenly spread the mousse over the base and flatten the top to smooth.
- Place the tin in the fridge for 4 hours to set the mousse.
- Remove the slice from the tin.
- Spread 1/2 the marshmallow over the top of the chocolate mousse and smooth.
- Optional: take to the marshmallow with a kitchen blow torch and brown the marshmallow. This can also be done to the individual pieces which would make it easier to slice.
- Cut into slices and serve.
- Preheat the oven to 170C/350F
- Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on 2 edges to assist in removing the slice.
- Place all the ingredients into a kitchen processor and blend for 30 seconds.
- Scrape down sides and pulse until a dough forms.
- Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
- Bake in oven for 15-20 minutes or until golden brown.
- Remove from the oven and allow to cool completely.
- Place the avocado, cocoa, maple syrup and vanilla in a blender.
- Purée until smooth with no lumps or bumps remaining.
- Taste the mousse at this stage. If there is still a strong taste of avocado add an extra Tablespoon of cocoa and maple syrup. Add the coconut cream and blend.
- Sprinkle the gelatin over 1 tablespoon of water and allow to thicken.
- Gently warm the set gelatin mixture over a very low heat until just liquified.
- Add to the blender and mix until combined.
- Store in the fridge if not using immediately.
- Place the egg white in a clean bowl of a stand mixer with a whisk attached.
- Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
- Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
- Once boiling, add the gelatine mixture and whisk to combine.
- Bring to the boil again and boil for 30 seconds.
- Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl. DO NOT pour the hot mixture directly on the egg as it will cause it to cook and curdle.
- Once added turn to high and whisk for 5 minutes.
- Add the Vanilla and continue to whisk until fluffy and the Marshmallow holds it's shape when the whisk is lifted.
- This S'mores recipe only requires a half serve of marshmallow. Spread the remaining marshmallow in a greased and lined tin.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/