Ingredients

Ingredients For the sorbet

• 15g/½oz butter

• 1 bird's eye chilli, finely chopped

• 25g/1oz lapsang souchong tea leaves

• 250ml/9fl oz fresh apple juice

• 100ml/3½fl oz clear honey

• 2 tbsp water

• 100ml/3½fl oz very smoky Highland or Islay whisky

• 4 sachets strawberry flavoured popping candy

For the biscuit base

• 125g/4½oz caster sugar

• 100g/3½oz plain flour

• 90g/3¼oz cold unsalted butter, cubed

• 10 digestive biscuits

• 50g/1¾oz hazelnuts

• 50g/1¾oz pistachios

For the marshmallow cream

• 2 free-range eggs, whites only

• 150ml/5½fl oz light corn syrup or golden syrup

• 150g/5½fl oz icing sugar, sifted

• pinch table salt

• 1 tsp vanilla extract

For the ganache

• 10g/¼oz juniper berries

• 1 sprig fresh rosemary, leaves only

• 1 bay leaf

• 30g/1oz caster sugar

• 200ml/7fl oz double cream

• 1 tbsp gin

• 400g/14oz milk chocolate, finely chopped

• 30g/1oz unsalted butter, cubed

For the millefeuille

• 100g/3½oz butter, chopped

• 2 fee-range eggs, whites only

• 50g/1¾oz icing sugar

• 8 sheets filo pastry, each 30cm x 34cm/12in x 13½in

For the forest fruit coulis

• 100g/3½oz raspberries

• 100g/3½oz blackberries

• 50g/1¾oz redcurrants

• 50g/1¾oz blackcurrants

• 50g/1¾oz blueberries

• 100g/3½oz icing sugar

• 2 lemons, juice only

For finishing the dish

• 100ml/3½fl oz rapeseed oil

• 12 fresh mint leaves

• 50g/1¾oz icing sugar

• 1 sachet strawberry flavoured popping candy

• freshly grated nutmeg

Description

S'more Is A Campfire Dish Of Toasted Marshmallows Sandwiched Between Two Layers Of Biscuit. Here It Becomes Something More Glamorous Altogether.

View Full Recipe