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1
For the marshmallows: Heat 2/3 cup water with 3/4 cup sugar and the corn syrup in a one-quart sauce pan over medium heat.
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2
While the syrup is heating up, place 3/4 cup water in a shallow 2 cup bowl and sprinkle the gelatin powder over the top.
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3
Once the gelatin has completely dissolved, mix the contents gently.
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4
While the syrup is heating up, begin to whip the egg whites and the cream of tartar with a hand mixer.
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5
Once the egg whites have reached a medium peak, sprinkle the remaining 1 tablespoon sugar into the whites and continue mixing.
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6
Once the syrup reaches 260 degrees F, mix in the gelatin mixture and stream this into the egg whites.
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7
Let this mixture cool slightly and add the peach compound.
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8
Combine the cornstarch and powdered sugar.
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9
Pipe the marshmallow mixture into whatever shape desired, into mold that has been sprinkled with the cornstarch and powdered sugar.
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10
Sprinkle the powdered sugar cornstarch mix on top and let dry.
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11
For the Graham crackers: Preheat the oven to 350 degrees F. Using a hand-mixer, cream together the butter, brown sugar and molasses until it lightens in color.
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12
Sift the all-purpose flour, whole wheat flour, cinnamon, wheat germ, baking soda and salt together.
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13
Add the dry ingredients to the creamed mixture in two parts.
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14
Do not over mix.
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15
Cover in plastic and place in the refrigerator for about 20 minutes.
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16
Lightly dust the rolling surface with all-purpose flour, and roll the graham crackers down to 1/4-inch.
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17
Cut with a circle cutter the size of a quarter and bake for 12 to 15 minutes.
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18
For the jelly: Mix 1 tablespoon of the sugar with the pectin.
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19
Place the strawberry puree into a one-quart saucepan.
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20
Bring the strawberry puree to a simmer, and sprinkle the pectin sugar on top.
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21
Once this mixture comes to a boil, add the remaining 1 cup sugar, the glucose and citric acid.
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22
On a low heat, bring the mixture to 215 degrees F. Pour the mixture into a glass bowl and cover with plastic wrap in order to prevent the mixture from forming a skin.
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23
For the ganache: Using a hand mixer, cream together the butter and jelly until it lightens in color.
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24
Next, stream in the warm white chocolate and the balsamic vinegar.
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25
Do not over-mix.
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26
Scrape this into a disposable pastry bag, and pipe these into quarter-size discs.
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27
Once the butter chocolates have set, start to melt the dark chocolate couverture.
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28
Try not to take the chocolate temperature above 120 degrees F, because if you do, the s'mores will be hard to handle.
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29
Dip each chocolate into the dark chocolate and let set.
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30
There is no need to temper the chocolate because you will eventually set the marshmallow on fire.
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31
To assemble: Place the graham cracker down, then place a butter ganache, and top with a marshmallow.
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32
Carefully set the marshmallow on fire and blow it out when the s'more reaches the proper tastiness.
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33
Repeat for the remaining s'mores.
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34
Eat immediately.
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35
If these are prepared earlier, just set the marshmallows on fire right before you are ready to serve.
