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
Tradeflame S’mores
Ingredients
• Non stick cooking spray
• 16g gelatine powder (1 TBS + 2 ¾ tsp)
• 60g cold water (to bloom gelatine)
• 330g granulated sugar (castor)
• 210g light corn syrup
• 60g water (for sugar syrup)
• Small pinch of salt
• 1tsp vanilla paste/extract
• Food colour (optional) – I also like swirling caramel/dulce de leche into it :)
• 1 cup icing sugar
For S’more
• 1 packet Digestive biscuits
• Nutella or melted chocolate
Method :
1. Liberally spray a cake in or baking tray with non-stick cooking spray
2. Place granulated sugar, corn syrup, salt and 60ml water into a medium saucepan. Bring to boil over high heat, stirring to dissolve sugar. Cook without stirring until mixture reaches 114 degrees (C’) on a candy thermometer (about 8-9 minutes)
3. Meanwhile, place cold water (60ml) into the bowl of an electric mixer; sprinkle with gelatine. Let soften (bloom) for 5 or so minutes.
4. Attach bowl with gelatine to mixer fitted with the whisk attachment. Once the sugar syrup has reached 114ºC remove from heat, let the bubbles subside for about 15-20 seconds.
5. Start the mixer on a slow speed and slowly pour hot sugar syrup and then increase speed to high. Beat for about 10-12 minutes or until no longer steaming and the mixture is light, fluffy and the bowl is warm to touch. Beat in vanilla partway through. If you would like you can whisk food colouring in.
6. Quickly pour marshmallow into greased tray and smooth as best as possible.
7. If desired, swirl some food colouring on the top to make an appealing effect---
Set aside at room temperature, uncovered, until firm, around 2-3 hours
8. Sift icing sugar onto worksurface. Unmould marshmallow (it should just peel away) onto the sugar, coat with icing sugar to remove any stickiness.
9. With a sharp knife, lightly brush with oil and then cut marshmallows into large squares or circles. Roll each square/circle in icing sugar to coat all sides.
**Marshmallows can be stored in an airtight container for up to 10 days at room temperature, however,
I keep mine in the fridge just to ensure food safety. They can be kept up to 3 weeks – if they last that long!
For S’more:
1. After marshmallows are prepared: smear Nutella on one side of one of the digestive biscuits. On the other, place the marshmallow and toast using the Trade Flame Butane Power Gas Heating Torch until golden and heated
*If you want, you can slightly heat marshmallow in the microwave (5 seconds) or in the oven to ensure middle is completely soft.
2. Place Nutella biscuit on top and enjoy!