Diwali Recipe: S'mores Sundae With Heavy Vanilla Gelato, Burnt Marshmallow, Peanut Butter and Dolce Du Leche

Diwali Recipe: S'mores Sundae With Heavy Vanilla Gelato, Burnt Marshmallow, Peanut Butter and Dolce Du Leche

Satisfy your sweet tooth with this yummy dessert recipe this Diwali!

Diwali Recipe: S'mores Sundae With Heavy Vanilla Gelato, Burnt Marshmallow, Peanut Butter and Dolce Du Leche

The Hide steakhouse shares with Masala! this recipe for a delicious S'mores Sundae with Heavy Vanilla Gelato, Burnt Marshmallow, Peanut Butter and Dolce Du Leche.


  • Chocolate ice cream                                               2 scoop
  • Vanilla ice cream                                                    1 scoop
  • Marshmallow frosting                                            50 gm
  • Chocolate Ganache                                                 40 gm
  • Peanut crunch                                                         30 gm
  • Peanut brittle                                                          20 gm
  • Peanut butter cookies                                             50 gm
  • Honeycomb                                                             30 gm
  • Dolce de leche                                                        35 gm
  • Icing sugar                                                              5 gm

For Chocolate Ganache

  • Butter                                                                      100gm
  • Honey                                                                     100gm
  • Cream                                                                     200ml
  • Chocolate                                                                300 gm

For Honeycomb

  • Sugar                                                                       708gm
  • Honey                                                                      108gm
  • Glucose/ Golden Syrup                                           270gm
  • Water                                                                       132ml
  • Baking soda                                                             30gm

For Marshamllow Frosting

  • Egg white                                                                2 no.
  • Sugar                                                                       115 gm
  • Corn syrup                                                              60ml 
  • Water                                                                       30ml
  • Vanilla Extract                                                         7gm

For Peanut Butter Cookies

  • Butter                                                                        170 gm
  • Sugar                                                                         300 gm
  • Glucose                                                                     100 ml
  • Peanut butter                                                             260 gm
  • Baking soda                                                              1 gm
  • Baking powder                                                          2 gm
  • Salt                                                                            9 gm
  • Refined flour                                                             225 gm
  • Egg                                                                            100 gm 
  • Vanilla Extract                                                           5 gm

For Peanut Butter Crunch

  • Peanut butter                                                               195 gm
  • Peanut brittle (sugar 100gm + peanut 50gm)              80 gm
  • Feuilletile                                                                     120 gm
  • Icing sugar                                                                   120 gm
  • Sea salt                                                                         2 gm


Chocolate Ganache

  • Cream honey and butter to boil and add chocolate slowly


  • Grease and line an oven tray with baking paper.
  • Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves.
  • Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer.
  • Remove from heat and set aside for bubbles to subside. Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam).
  • Pour onto the tray and set aside to cool completely.

Marshmallow Frosting

  • Combine frosting ingredients with pinch of salt in a medium metal bowl set over a sauce pan of simmering water and beat with a handheld electric mixer at high speed till frosting is thick and fluffy, 6 to 7 min.
  • Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Peanut Butter Cookies

  • Sift the flour and baking powder in a large mixing bowl, add the egg, glucose, peanut butter, peanuts and salt and mix together.
  • In an electric mixer or with a hand mixer beat the butter, vanilla essence and sugars until creamy and add this to the flour mixture, and mix until incorporated.
  • After resting in the fridge for an hour or so, roll into desired balls and arrange on a greased baking sheet and press down lightly with a fork or fingers.
  • Bake for 15 minutes at 180 degrees Celsius, checking that it doesn’t go too dark closer to the end of cooking.

Peanut Butter Crunch

  • Combine the peanut butter brittle feuilletine, icing sugar and salt in the bowl of a free standing electric mixer fitted with the paddle or flat beater attachment and paddle on medium low heat about 1 min. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks

Peanut Butter Brittle

  • Grease a large cookie sheet. Set aside.
  • In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar and water. Stir until sugar is dissolved.
  • Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat.
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