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Smores Panna Cotta at Stowe Mountain Lodgephoto

To continue with our love of all things S'mores, here is the recipe for our S'more's Panna Cotta that we have had many requests for, created and brought to you by our most talented Lead Pastry Chef, Gabrielle Hatch. ENJOY!

 S’mores Panna Cotta

Chocolate Marshmallow Panna Cotta

16-24 servings (depending on silicone mold used)                  

Granulated Sugar                              8.4 oz                                      

Heavy Cream                                    37 oz                             

Fluff                                                 13 oz                             

Whole Milk                                       2 C                                

Gelatin, powdered                            5 tsp                              

64% Chocolate (or semi-sweet)         8.7 oz                                      

1.    Bloom gelatin in whole milk for 10 minutes

2.    Meanwhile, bring sugar, heavy cream and fluff to a boil

3.    Pour boiling liquid over chocolate.  Let sit for 1 minute and whisk together.

4.    Meanwhile, after gelatin has bloomed, melt gelatin mixture over a water    bath

5.    Whisk gelatin mixture into warm chocolate mixture

6.    Using a fondant funnel, divide into silicone molds 2/3 way up

7.    Freeze completely in order to unmold.  Unmold while frozen and then let panna cotta thaw


 ½ Sheet Tray

 Granulated Sugar         450 g                             

 Light Corn Syrup          75 g                               

 Egg Whites                  300 g                             

 Gelatin Sheets             10 each                                   

1.    Bloom the gelatin sheets in ice water

2.    Cook sugar and corn syrup with enough water to bring to a sandy consistency to 240F

3.    Meanwhile, have egg whites whipping in a mixer (when the hot sugar gets poured into the egg whites, you want the whites to be at a medium peak already)

4.    Add bloomed gelatin sheets to hot sugar mixture

5.    Stream sugar mixture into medium peak egg whites.  Whip until light and fluffy

6.    Spread onto a sprayed sil-pat covered sheet tray.  Sprinkle powdered sugar on top and let dry.  Cover once cool

Directions for Assembly

1.    Cut marshmallows into cubes or desired shapes

2.    Unmold panna cotta onto a graham cookie or graham cracker

3.    Place marshmallow on top as well as another graham cookie or graham cracker

4.    Indulge!

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