S'mores x Venchi Suprema XV with fruits
Developed for Venchi by Food Creative Victoria Granof, who recently styled the cover feature on ice cream for Food & Wine Magazine's June issue, these elevated s'mores are easy to make and add an elegant touch to summertime dining. There are two versions: raspberry pistachio and pineapple coconut.
Raspberry Pistachio
Raspberry Pistachio (6 servings)
Ingredients:
12 Tbsp. Venchi Milk or Dark Chocolate Suprema
12 β vanilla or chocolate pizzelle (waffle cookies)
1 pint fresh raspberries
3 Tbsp. chopped pistachios
6 extra large marshmallows
Preparation:
1. Spread each pizzelle with one tablespoon of Suprema.β
2. Divide the raspberries between 6 of the pizzelle. Sprinkle with the pistachios.
3. Now toast the marshmallow either on a skewer over an open flame or under the broiler, until nicely browned. Place one marshmallow atop each raspberry-covered pizzelle and immediately cover with the remaining pizzelle, chocolate side down.
4. Press gently and eat immediately!
Pineapple Coconut
Pineapple Coconut (6 servings)
Ingredients:
12 Tbsp. Venchi Milk or Dark Chocolate Suprema XV
12 Coconut pizzelle (waffle cookies)
3 – ½” thick crosswise slices fresh pineapple
3 Tbsp. brown sugar
6 extra large marshmallows
Preparation:
1. Cut the pineapple slices into half rounds. β Sprinkle brown sugar on both sides of the pineapple and set aside.
2. Spread each pizzelle with one tablespoon of Suprema. β
3. For the pineapple, you can grill it over hot coals, turning once until caramelized; or thread it onto a skewer and roast it over an open flame, or broil it in the oven. β As soon as it is caramelized, divide it between 6 of the pizzelle, atop the chocolate.
4. Now toast the marshmallow either on a skewer over an open flame or under the broiler, until nicely browned. β Place one marshmallow atop each pineapple slice and immediately cover with the remaining pizzelle, chocolate side down. β
5. Press gently and eat immediately!