Nitro S’mores Parfait

Nitro S’mores Parfait

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Marshmallow Fluff:

• 3 egg whites at room temperature
• ½ tsp (2.5ml) cream of tartar
• 3/4 cup (175ml) light corn syrup
• 1/3 cup (79ml) water
• 2/3 cup (158ml) sugar
• 1/2 tsp (2.5ml) vanilla extract

For the Brown Butter Graham Crumb:

• 1/2 cup (125ml) unsalted butter
• 1 cup (250ml) graham cracker crumbs
• 1 tsp (5ml) ground cinnamon
• 1/2 tsp (2.5ml) ground nutmeg
• 1/4 tsp (1.2ml) ground allspice
• 2 tbsp (30ml) sugar

For the Nitrogen Chocolate:

• 1/2 cup (125ml) heavy cream
• 1/3 cup (79ml) condensed milk
• 2 tbsp (30ml) dark cocoa powder
• 4 cups (1000ml) liquid nitrogen
• 1 cup (250ml) chocolate peanut butter puff cereal

Method:

Make the Marshmallow Fluff:

Place egg whites and cream of tartar in mixer with whisk attachment and beat until foamy. Add 2 tbsp (30ml) of sugar and beat until soft peaks form.

In sauce pot combine water, corn syrup and sugar and cook on high until mix reaches 248 F (120 C). Turn mixer back on and slowly pour candy into egg whites. Mix on high for about 5 minutes.

Add vanilla and scoop into a piping bag.

Make the Brown Butter Graham Crumb:

In a pan cook butter over medium heat until brown. Meanwhile, mix dry ingredients in a bowl. Add brown butter to the dry ingredients and mix.

Place on tray and bake at 350 F (177 C) for about 8 minutes. Remove and let cool.

Make the Nitrogen Chocolate:

Mix cream, milk and cocoa in blender. Put in squeeze bottle.

Using gloves and goggles, carefully pour nitrogen into a bowl. Dot mixture into the nitrogen and let sit for 10 seconds, then remove with a spider.

Add marshmallow fluff, graham crumb, and nitrogen chocolate dots to a parfait glass. Put cereal in nitrogen for a few seconds, then remove and use to garnish the parfait.