for the finale I wanted to make a sweet platter. so I chose 3 I have been wanting to make.
Candy Cane truffles
125gm Pecan halves
50g ground hazelnuts
50g caster sugar
1 egg white (or 1 reconstituted egg white if you are concerned about salmonella)
mix hazelnuts, caster sugar and egg white to form a paste.
Using a little of the hazelnut paste, sandwich together two pecan halves.
put sugar and water in a pan and heat gently until the sugar has dissolved, increase heat and cook until the syrup turns golden, keep watch of this as I burned my first batch.
drop pecans into syrup one at a time and lift with fork or candy dipper and put in baking paper to cool and harden.
Store in airtight container for up to 4 days.
600gm frozen raspberries - defrosted
7 gold strength gelatine leaves, softened in water for 5 minutes
375gm caster sugar
55gm egg white
snow sugar for dusting (if you can't find snw sugar, use a combination of icing (confectioners) sugar and cornflour.
strain raspberries to get 150ml of juice, heat till luke warm, squeeze gelatine of water and put in raspberry juice and set aside.
combine caster sugar and water and simmer till it reaches 121degrees C, when its about 110degreesC, whisk egg white until soft peaks form.
add raspberry to sugar mixture and stir. keep the whisk in the egg whites and pour hot raspberry sugar mixture in a steady stream into egg whites, beat for 15 minutes.
spoon into baking tray lined with baking paper and dusted with snow sugar. smooth top of marshmallow mix and dust with more snow sugar, set aside at room temperature for 4 hours.
Turn marshmallow onto board and dust with more snow sugar. (marshmallow could be wet but should hold its shape. cut with hot knife into preferred sized squares and dust all sides with snow sugar.
keep in airtight container for up to 5 days.
makes about 30 or more if you cut them smaller! makes alot though!
Candy Cane truffles
125ml double cream
150gm white chocolate
25 gm crushed candy canes
40g icing sugar
Place cream and broken up white chocolate into saucepan over low heat, stir for 4-5 mins till chocolate has melted, set aside to cook
whisk cream mixture till thick and chill for 3-4 hours.
add crushed candy canes, add to chocolate mixture, drop teaspoons onto a place and chill for another hour.
roll truffles in icing sugar and between hands into neat balls. chill for a further 2 hours before serving. keeps up to 4 days
Week 12 Twelve Weeks of Christmas: