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 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.
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. Sprinkle brown sugar on both sides of the pineapple and set aside.
2. Spread each pizzelle with one tablespoon of Suprema.
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. 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. Place one marshmallow atop each pineapple slice and immediately cover with the remaining pizzelle, chocolate side down.
5. Press gently and eat immediately!