Davidson Plum Ganache Pops
Makes 5
For ganache
40g cream
45g dark chocolate
3g Davidsons plum powder
For Italian Meringue
35g egg white
70g sugar
25g water
Method:
1. Heat cream in the microwave for 10 seconds
2. Pour over chocolate and let sit for 2-3 minutes
3. Stir until fully combined and dark in colour
4. Add the Davidsons plum powder to a small amount of cream and mix until it forms a paste. Then, stir though the chocolate mixture.
5. Spoon or pipe ganache into a 2cm silicone dome mould and place in the freezer until set.
6. Using your fingers lightly heat the domes to seal two together to form a sphere, covering the seam. Insert a cake pop stick and place back in the freezer until required.
Italian meringue
1. Place the egg whites in the mixer bowl fitted with the whisk.
2. In a saucepan, pour the water and sugar and bring the syrup to a boil.
3. When the syrup reaches 110 ° C (use a thermometer probe) start to whip the egg whites at high speed to froth.
4. When the syrup reaches 118 ° C, remove from the heat and drizzle the syrup into the egg whites. To avoid splashing, reduce the speed of the mixer and pour along the inside of the mixer bowl.
5. Return the mixer to maximum speed and whisk until the meringue has completely cooled and formed stiff peaks.
6. Use the Italian meringue immediately. Place in a small bowl (like shown in the video). Then, dunk the ganache pops in mix around and pull up to form a peak.
7. Flambé the meringue using the trade flame butane blow torch until golden and even a little bit charred to form a slightly smoky flavour.
8. Serve cold or at room temperature. Enjoy
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