(The Nosher via JTA) — Tahini is certainly having “a moment.”
This ancient condiment is just about everywhere these days – most notably on the sweeter side of things, in treats and desserts. Stuffed into croissants. Turned into cake pops. Folded into brownie batter.
And I love it all.
This savory ground sesame seed paste taste lends an unexpected flavor and texture to so many different kinds of desserts, without overpowering. Even better, it can provide some depth and dimension to otherwise “one note” sweets.
Don’t get me wrong – I LOVE homemade marshmallows – and they are miles above and away from the packaged variety. But at the end of the day, a marshmallow is nothing more than a pillow of sweet, spongy sugar. Rolled in sugar.
So I knew it would be the perfect foil for a generous swirl of tahini.
And boy was I right. All of a sudden that one note marshmallow had it all going on – and I immediately fired up the stove, roasted a few and sandwiched them with graham crackers and squares of semi-sweet and white chocolate.
Individually wrapped “stacks” of s’mores ingredients are a fun, easy and different dessert to put out at all your upcoming warm-weather celebrations, barbecues and picnics!
1 cup cold water, divided
3 envelopes unflavored gelatin (kosher gelatin is available at natural food stores, some kosher markets and on Amazon)
2 cups sugar
3/4 cup light corn syrup
pinch of salt
1/2 cup plus 2 tablespoons tahini
white and dark chocolate squares
graham crackers, cut in half to form squares
Cut 2 squares of parchment or wax paper, to fit the bottom of a 9-by-9-inch baking pan. Coat the pan with non-stick cooking spray, place one of the paper squares in the bottom and spray the paper.
Place 1/2 cup of the cold water into your mixer – sprinkle with the gelatin and let set.
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.
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