By Hardie Grant Books
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Additional resources for Bitesize: Macarons, Cake Pops & Cute Things
Example text
MAKES 16 4 small pomegranates, seeds removed Persian fairy floss BLOOD ORANGE JELLY 500 ml (18 fl oz/2 cups) blood orange juice, strained 220 g (7¾ oz/1 cup) caster (superfine) sugar 1 tablespoon powdered gelatine RUBY GRAPEFRUIT JELLY 1 litre (35 fl oz/4 cups) ruby grapefruit juice, strained 220 g (7¾ oz/1 cup) caster (superfine) sugar 2 tablespoons powdered gelatine POMEGRANATE JELLY 500 ml (18 fl oz/2 cups) pomegranate juice, strained 165 g (5¾ oz/¾ cup) caster (superfine) sugar 1 tablespoon powdered gelatine blood orange macarons Line 2 baking trays with baking paper.
Remove from the heat and keep warm. To serve, halve each profiterole. Using a small ice-cream scoop, scoop out balls of ice-cream and place on the profiterole bases. Sandwich with the tops and drizzle with the sauce. MAKES 48–50 1 litre (35 fl oz/4 cups) coffee ice-cream PROFITEROLES 125 g (4½ oz) unsalted butter 2 teaspoons caster (superfine) sugar 185 g (6½ oz/1¼ cups) plain (all-purpose) flour 4 eggs CHOCOLATE-ESPRESSO SAUCE 150 g (5½ oz) dark chocolate (65% cocoa solids), finely chopped 55 g (2 oz/¼ cup) caster (superfine) sugar 20 g (¾ oz) unsalted butter 125 ml (4½ fl oz/½ cup) thickened cream 125 ml (4½ fl oz/½ cup) espresso coffee raspberry cupcakes with white chocolate ganache To make the ganache, place the chocolate and cream in the top of a double boiler over medium heat and stir until melted and smooth.
Sift the flour and baking powder together into a large bowl. Add the chocolate mixture and stir to combine. Add the egg and vanilla extract and mix well. The batter should be quite runny. Transfer to a jug and pour into the cases, filling them three-quarters full. Bake for 11–12 minutes or until cooked. Cool in the tins for 3–5 minutes, then turn out onto wire racks to cool completely. Transfer the ganache to the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until soft peaks form.