MasterChef, the TV Experience

Blood orange and spicy brownie S’mores

Ingredients (yields 2 portions)

Spicy brownie

  • 100g butter up
  • 3 pieces chopped chili
  • 56g of melted dark chocolate 
  • 80g sugar 
  • 1 whole egg 
  • 28g all-purpose flour
  • ½ tsp baking powder 

Mascarpone cream

  • 50g of mascarpone 
  • 10g of sugar
  • 20ml cream 

Blood orange shards

  • 4tbsp blood orange juice
  • ¾ cup sugar 
  • Blood orange zest

Blood orange marshmallow 

  • 150g sugar 
  • 125ml blood orange puree
  • 150ml glucose
  • 17.5g gelatin 

Blood orange sauce

  • 50g blood orange puree
  • 10g sugar
  • 1tsp corn starch


Spicy brownie: Warm up the butter and add the chopped chili. Let it infuse for 30 minutes before straining the pieces of chili out of the butter. Add melted dark chocolate and mix it in with the butter. Whisk the sugar with the egg until fluffy and then add it to the butter-chocolate mixture. Once everything is well combined, add the flour and baking powder. Whisk well and pour the mixture into a greased baking tray and bake it for 12 min at 165 degrees Celsius. Remove from the oven and allow to cool. 

Mascarpone cream: Combine all ingredients (mascarpone, sugar and cream) in a mixing bowl and whisk until the mascarpone is creamy and light

Blood orange crisp: Add the blood orange juice, zest and sugar in a heavy bottomed pot. Place over medium heat until the sugar starts to dissolve. Avoid stirring the pan to avoid crystallization. Once sugar is dissolved, turn up the heat and let it cook until the sugar turns into caramel, add the blood orange zest and mix to combine. Pour the mixture into a baking tray with parchment paper and let it cool down. Break it down into shards and keep it to one side for garnish

Marshmallow: Combine the sugar, blood orange puree and glucose in a pot and heat up to 107 degrees Celsius. Transfer the syrup into a mixing bowl and keep whisking until it’s warm. Add the rehydrated gelatin sheets to the warm syrup and keep whisking until the mixture is stiff and fluffy. Put the marshmallow into a piping bag with a large piping nozzle and reserve. 

Blood orange sauce: Bring the blood orange puree to 65 degrees Celsius and add the sugar. Mix in corn starch and bring everything to boil until light gravy consistency. 

Assembling the S’mores: Pipe a medium sized circle of the marshmallow mix on a plate. Add one spoon of the mascarpone cream on it and some spicy brownie pieces. Proceed to pipe a large dome of marshmallow to cover the cream and brownie. Chill in the fridge for around one hour.  To serve the S’mores, take the marshmallow from the fridge and torch the surface until it reaches a toasted dark brown color. Place some of the blood orange crisps on top of the marshmallow, and scatter around some blood orange segments. Pour the sauce over the marshmallow and enjoy!