S’mores Skillet with salted caramel by Jord Althuizen
With this abundance of marshmallows, hazelnuts, smoked caramel sauce, bourbon and digestive whole-wheat biscuits, even the toughest men will be tempted by dessert. This decadent, smoky and golden dessert from Smokey Goodness is served in a cast-iron skillet.
How to make S’mores Skillet
Prepare a BBQ or grill for indirect grilling and heat it until it reaches a temperature of 240 °C.
First, make the smoked salted caramel sauce by slowly melting the sugar and water over very low heat. Try not to stir, to prevent crystallisation. Heat the melted sugar until it starts to turn golden. Meanwhile, heat the cream in another pan and add it to the golden caramel (be careful of splashing sugar syrup). Finally, stir the butter and smoked salt into the caramel sauce.
Divide the chocolate callets over the bottom of the skillet (in other words: cast-iron pan). Drizzle with the bourbon and cover with the marshmallows. Place the skillet in the hot BBQ set for indirect grilling and bake until the chocolate has melted and the marshmallows have turned golden brown. Drizzle with the smoked salted caramel sauce and hazelnuts, and serve with whole-wheat biscuits for dipping.
Smokey Goodness
Jord Althuizen
€24,99
Kosmos Uitgevers
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