An Upscale Version of a Timeless Childhood Treat
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This winter, head to Davio’s Atlanta for an all-new twist on one of America’s favorite fireside delights, s’mores! Pastry Chef Kathleen Miliotis has transformed this memorable childhood dessert into a cheesecake that even the most advanced palates will crave. What better way to spend a chilly winter night than with a post dinner espresso and a slice of Davio’s decadent S’mores Cheesecake. Reservations are recommended. Please call 404.844.4810.
 
S’mores Cheesecake
Crust:
1¾ cups graham cracker crumbs
3 tablespoons sugar
½ teaspoon ground cinnamon
1 stick melted salted butter
¼ cup coco powder
 
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can puréed pumpkin
3 eggs plus 1 egg yolk
¼ cup sour cream
1½ cups sugar
½ teaspoon ground cinnamon
 ⅛ teaspoon fresh ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
2 tablespoons corn starch
1 teaspoon vanilla extract
 
Preheat oven to 350° F.
 
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
 
For filling:
Cream the cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
 
Homemade Marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1½ cups
1 cup light corn syrup
¼ teaspoon kosher salt
1 teaspoon vanilla extract
¼ cup confectioners' sugar
¼ cup cornstarch
Nonstick spray
 
 
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240° F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
 
For Regular Marshmallows
 
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
 
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
 
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
 
Cut cheesecake into 3½ x 1 inch pieces. Take marshmallow, and skewer. Toast with a hand torch. Place cheesecake on plate and add toasted marshmallows.

 


Comments

01/04/2015 11:55

Teachers should have the better management skills to maintain the discipline in class. They should have the ability to control the class without shouting at them. For better education system it is necessary to have humbleness in teacher.


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