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Frances Janisch
Christina Lee, pastry chef at Recette, New
York, offers s’mores with graham cracker
ice cream, chocolate wafer, toasted
marshmallow and “hot” chocolate sauce.
Marshmallow desserts that evoke a
simpler time score big with diners.
By Lauren Kramer
FOOD is as much about memory as it is
about taste, texture and appearance. Take
marshmallows. Few treats can so readily
evoke childhood memories of campfires,
family time and sweet confections shared
with friends on special occasions. So when
they’re served in restaurants, marshmallows
are a familiar choice for diners.
Greweling, professor of baking and pastry
arts at The Culinary Institute of America,
Hyde Park, N. Y. “You’re just taking gelatin,
putting it into a mixture of sugar, glucose,
syrup and water that you’ve cooked and
cooled, and whipping them together.
The good news is, they’re quick, easy
and inexpensive to make, says Peter
“The gelatin acts like egg whites—it traps
air and creates a foam, which is what
marshmallows are, a foam created with
gelatin. It takes only 20 minutes to cook
