Lemon Marshmallow Creme

Lemon Marshmallow Creme

I love lemon a lot so when I wanted to make this marshmallow creme,I thought,why not make it lemon? and am glad I went for the lemon flavor instead of just vanilla. This is a light and airy creme.It can be spooned over ice cream and maybe some hot fudge,sandwiched between cookies,used as a filling in cupcakes,a dessert component or just enjoyed by spoon fulls.

If you want it plain,just omit the lemon and orange zest.

You’ll need;

2 Egg Whites

130 g Sugar

1/4 cup Water

A pinch of Salt

4 Tbsp Corn syrup

A splash of Vanilla

Zest of 1 lemon

Zest of 1 orange

Juice of 1/2 Lemon

Make the sugar syrup by combining the sugar,salt,corn syrup and water in a sauce pan over medium heat.

Stir until the sugar dissolves,stop stirring and let cook until it gets to 240°F or soft ball stage(the cold water test.drop a little in cold water,if it forms a ball that is pliable between your fingers,it is ready)

Before the sugar syrup gets to that stage,whip your egg whites to soft peak,add the lemon zest,orange zest and the juice of 1/2 a lemon

Whip. When your sugar syrup has reached the desired temperature,pour on the side in a slow stream while whipping your egg whites.It might look soupy at first but keep whipping.

Whip until thick,add the vanilla and whip to incorporate.

 You can also use this as a filling for marshmallow tea cakes like I did or serve it on a cookie.

Enjoy!

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Hot Shot Bonbons

This combines the hotness of chili and the lusciousness of Chocolate.I especially enjoyed the ones with the cookie base.

It is a no-bake recipe that is why we are using store bought cookies,but you can make your own cookies if you prefer.

For the Ganache filling,you will need;

110 ml +2 Tbsp Heavy cream

1 1/2 tsp Chili Flakes

150 g Dark chocolate

1 tsp butter

Little round cookies(if using)

More chocolate for dipping

Combine the heavy cream,and chili flakes in a saucepan

 Heat until warm,remove from heat and leave covered at room temperature for 30 min-1 hour

Reheat again,break the chocolate into pieces and place in a bowl,place a sieve over the bowl and pour the cream mixture in

Press the chili with a spoon to get as much flavor as you can

Chili Chocolate ganache

let sit for a min or two,then stir to combine

It will look like this at first,keep stirring until you get a uniform mixture

Add the butter and give it a good mix

Let sit until it has cooled and thickened.

Insert a Star tip into a pipping bag and fill the bag with your thickened ganache

Pipe little stars on a tray lined with parchment paper

Piped Chili ganache

or pipe on biscuits if using(I used honey biscuits)

 Put in the refrigerator and let it set.

Melt your chocolate,you can add a tablespoon or so of oil if it is too thick.

Dip your ganache in the melted chocolate and coat all round,remove with a fork or dipping fork,tap at the edge of the bowl to remove excess chocolate and place back on the parchment paper.

Before the chocolate sets,you can decorate with a flake of chili

With cookie base

Let it set before biting into it.

Enjoy!

Salted caramel Chocolate hearts

 

 

How about some handmade chocolates for valentine.  I used a combination of things I had made on this blog before. You can use regular caramel if you prefer.

You will need;

Candied Salted Peanuts

Salted caramel

Black pepper to taste. (helps to cut back the sweetness)

1 Tbsp heavy cream or condensed milk

about 100 g dark chocolate

 

Combine 2 Tbsp of the salted caramel and 1 tbsp of heavy cream in a small bowl

Salted caramel + Heavy cream warm for 10 sec in the microwave and stir until uniform

crush a hand full of the candied nuts and add to the mixture,add the black pepper too

+ crushed candied peanuts & Black pepperand give it a good stir

Melt your chocolate and temper it,this is important.

Line the mold with a thin coating of chocolate.

there are a range of chocolate molds you can use,you can get them in the plastic form or silicon form,you can use tiny paper cups too but then they won’t be hearts.

place in the refrigerator for about 5 min, when it is firm,fill them just to about 3/4 full,leave enough space for sealing.

Let the filling set a bit,you can put it in the refrigerator for about 3-5 min

Cover the opening with more chocolate.

place in the refrigerator again for 5-10 min until firm and the sides starts pulling away from the mold.

turn over the mold and tap it gently to remove those that don’t fall out on their own.

You might want to use a small mold that uses less filling like mine. You can use a hot knife to trim the edges so it has a smooth and professional finish.

Enjoy and Happy Valentine!

Matcha (Green tea) Chocolate

 One of the things i can’t say no to is Matcha (green tea).I just love it and well,I decided to create a chocolate recipe for it. Am not a big fan of White chocolate but I absolutely love this.

You will need;

80 ml Heavy Cream

1 tsp Matcha powder

150 g white chocolate

plus more white chocolate for coating about 100g

In a sauce pan,combine the heavy cream(my heavy crea was sweetened) and matcha powder

Heavy cream + green tea powder

Place on heat and whisk,bring to a little boil

break the white chocolate in pieces,put in a bowl and pour the cream into it.let sit for a while,then stir to combine

Let cool until it can form shapes without collapsing.

Fit a pipping bag with a round tip,i used wilton’s 2A

Pipe long strokes and pipe a 2nd one touching the 1st

Let it set in the refrigerator,then cut the ends off and cut into about 1 inch pieces. See those gaps? don’t worry,when you cut them put,just press the pieces together

 Temper your white chocolate. Melt half of it,the add the other half and stir until smooth

Dip the ganache into the white chocolate and coat evenly,remove with a fork or dipping tool,tap at the edge of the bowl to remove excess chocolate and place on a parchment paper.Using the side of a toothpick,touch the middle (where the ridge is) and lift the tooth pick quickly,this gives a beautiful design

 Put in the refrigerator until set.

Enjoy!

 

Chocolate Jewels

 Chocolate and dried or candied fruits,what could be better?

Pretty simple to make and very impressive.Your guest would think you got it from a gourmet store.

You will need

Some chocolate Dark,Milk or White (I am partial to dark chocolate)

Dried or candied fruits of choice

Divide your chocolate into 2/3 and 1/3.

Melt 2/3 in the microwave at 20 secs interval,stirring it after 20 secs so it doesn’t burn.

When it has melted,add the 1/3 portion and stir it until very blended (this is called tempering,you have to temper your chocolate so that it will have that nice snap to it and not melt in your hands).

Line a tray with parchment paper and drop buttons of chocolate on it with teaspoons

 Work fast or the chocolate will solidify before you are done.

 I used these dried and candied fruits. You can find the recipe for the candied ginger here and the recipe for candied orange here,I used candied orange peel but you can use candied orange slices. The candied pineapple and candied lemon have similar steps too.

Now arrange the fruits and nuts as you like it,1 per chocolate button

 You can leave it at this step or go a step further…..

 Form a cornet out of parchment paper or use a small nylon/sandwich bag. Cut a little off the tip and drizzle the chocolate over the “jewels”.

Sprinkle with a little sea salt from a height.

Or would you prefer White Chocolate……

You can drizzle it in white chocolate too.

If it has not yet set up,put in the refrigerator until set,probably about 5 mins.

Enjoy!

Candied Peanuts

 Candied Peanut,another favorite of mine.You can eat this as a snack,crushed in desserts,as a decorative feature for cupcakes and cakes,it’s up to you.

You will need;

450 g Salted Peanuts

300 g Sugar

80 ml water

 

Combine the peanuts,sugar and water in a large sauce pan and place on heat.

Candied Peanuts

Stir to combine and keep stirring occasionally

 when the caramel starts forming,stir continuously to coat evenly and prevent the caramel from burning

Almost done,keep stirring

 Done!

line a tray with parchment paper and spread the peanuts on it

 When it’s cool,break into pieces. Store in an airtight container.

Enjoy!

 

Salted Caramel — the next best thing to chocolate

Salted Caramel

This sauce is indispensable.It can be used for a variety of things,as toppings for cupcakes,doughnuts,ice cream, as glaze for cakes and mousses,as a flavouring,as a fruit dip,etc. The saltiness and sweetness is a wonderful marriage and the flavour is absolutely delicious. It’s pretty easy to make but you have to pay really close attention because the caramel can go from perfect to burnt in a split second and you don’t want that.

This recipe is for a good sized quantity,you might have to half it if you don’t want too much

460 g Sugar

2 Tbsp Corn Syrup

1/2 cup water

1 cup Heavy Cream (heated until warm)

4 Tbsp unsalted butter

1 Tbsp or 1 Tbsp + 1 tsp Sea Salt (depending on how salty you want it to be)

A splash of vanilla

Use a pot that is way bigger that what you are making because when you pour the heavy cream in,it will bubble up.

Combine the sugar,corn syrup and water in the pot

Salted CaramelPlace on heat and stir until the sugar is melted

Salted Caramel

When it comes to a boil like this,cover for 30 secs – 1 minute so the sugar crystals on the side of the pot can be washed down with the steam,alternatively, you can use a wet brush to brush down the sides of the pot(this step is important to prevent crystallization)

Remove the cover and start watching your syrup

Almost there………

 You want a deep amber colour

Take it off the heat and immediately,add your cream whilst stirring fast

Add the butter,salt and vanilla and stir

For some strange reason,my sauce separated into immiscible portions.If this happens to you,fear not! get your stick/hand blender and blend until you get a smooth consistency.If you are using the regular counter top blender,make sure to hold the lid in place so you don’t end up having the syrup all over you and your kitchen.

let it cool and then pour it in a jar.Store refrigerated.

To serve,melt what you need for about 10 seconds or until you can pour or spoon over your dessert

Vanilla Ice cream with salted caramel and candied peanutsVanilla ice cream with Salted Caramel and Crushed Candied Peanuts

                                 Doughnut with topped with Salted Caramel & Crushed Candied Peanut