pistachio marshmallows

• Place the gelatin in a small bowl and stir in the 8 tablespoons of cold water. Set aside. Spray an 8×8 pan with nonstick spray, then sprinkle some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.
• In a small saucepan, combine the remaining cold water and sugar. Heat over medium heat, stirring constantly until the sugar is dissolved and bubbly, about 3 to 4 minutes. Stir in the gelatin mixture, whisking, and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. Add in the salt. Beat on medium-high speed for 10 to 15 minutes, until white and glossy and shiny and thick. Fold in 1/3 cup of pistachio crumbs with a spatula. Spread in the 8×8 pan and top with the remaining pistachio crumbs and a sprinkle of powdered sugar if desired. Let sit for about 4 hours, or even overnight (if overnight, I lightly cover with plastic wrap).
• When ready to serve, remove the marshmallow square as a whole (I use a few spatulas, this is why you want your pan covered in powdered sugar!). Cut off a few squares, then turn them on their sides and slice them in half again (this is so you don’t have an overwhelming marshmallow on your savory s’more.).
• Preheat the broiler in your oven to high. Place the crackers on a baking sheet and cover with a slice of havarti. Top with a slice of pepper. Place the baking sheet in the oven and broil just until the cheese melts. You can add the marshmallows at that time too, but I prefer to melt in layers or else I find that the marshmallow melts totally and covers the cracker without melting the cheese.
• After the first melt, add the marshmallows on top. Place under the broiler for just a second until the marshmallows soften. You can also use a kitchen torch instead – or you can toast the marshmallows over a fire or grill like normal and serve the s’mores!
• Finish off with a drizzle of balsamic glaze before eating. Yes yes yes.