White Chocolate and Coconut Truffles (with lemon and macadamia)

Having a chocolatier for a father meant that by the age of nine I was a deft hand at the art of truffle making. The classic truffle is consists of chocolate ganache worked into a ball and coated in cocoa powder (it resembles the black truffle fungus, hence the name). Below is the recipe for one of my favourite truffles (admittedly my father refuses to acknowledge it as a true truffle, because it doesn't use cream, nor does it use real chocolate in his opinion):

Makes approx. 20

Ingredients

125ml coconut milk

400g Lindt white chocolate

zest of one lemon

100g macadamia nuts

150g desiccated coconut

Method

1. Heat water in a large pot on the stove. Place the coconut milk and white chocolate into a large glass/stainless steel bowl.  2. Place this over the pot with the hot, not boiling, water. Stir the chocolate until it has melted and formed a smooth mixture. Allow to cool. 

3. Add the lemon zest and a few drops of lemon juice to taste.

4. Refrigerate the mixture for 30-60 minutes. Once the mixture is firm to touch and workable it is ready to be rolled.

5. Roll one macadamia into the center of the truffle, form a ball and then roll the truffle in the desiccated coconut. 

6. Return to the fridge for another hour.

Note: Never melt your chocolate in a microwave, the risk of burning it is much too high. Rather use the technique of a glass bowl over some hot water, but make sure that the water isn't boiling and that NO water comes in contact with the chocolate. Boiling water causes steam which then condenses into water droplets. One drop will ruin melting chocolate (although chocolate can safely be melted in water, one drop will cause the cocoa solids and fats to separate and the chocolate to tighten)

You are lovely

I've been a bit quite here over the past few weeks, the majority of my work has been for publications and  to be kept under wraps until the real thing is out there (no sneak peeks on that front I'm afraid). Apart from the official things I've also been doodling away at an idea for a children's picture book of my own. Very exciting indeed, but also very secret (for now).

So what I've blogged today are some test shots for a shoot based on the theme of red and white titled: You are Lovely. I hope you like them!

A sneak peek...

Here's a sneak peek at some illustrations I've been working on. So far I've managed 24 illustrations in 21 days! Have a look at my portfolio for a few more illos from this project.

Pink Rosewater Turkish Delight

Over the past year I've noticed that the recipes that truly intrigue me are the ones I simply don't believe, like marshmallows and choux pastry. These recipes have a little bit of added magic (well, science really but that doesn't seem as special). One of these recipes was the one for Turkish Delight and although I seem to be the only person who didn't know this (especially when talking to my colleagues...well, they are food editors, so I might be excused), the traditional recipe calls for only cornstarch to make it set.

So my Sunday morning was spent testing this silly, although proven, theory. I adapted the simple, traditional recipe. Once they had set and were diced into tiny pink jewels I became so attached to them that I'm adding them to my wedding plans, they will now form a crucial part of the bombinaires...not this batch, since it's been handed around already.

Ingredients

4 cups white sugar

4.5 cups water

1 tbsp lemon juice

1.25 cups cornstarch

1 tsp cream of tartar

1.5 tbsp rosewater

2-3 drops rose food colouring

1 cup powdered sugar

Method

1. Prepare a 20cm x 20cm pan by lining it with baking paper and greasing with butter. Set aside for now.

2. Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat and bring the mixture to a boil (do not stir). Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and use a candy thermometer.

3. Allow the sugar mixture to continue boiling, without stirring, until it reaches 240°F F/115°C on the candy thermometer.

4. When the sugar syrup is around 100°C degrees place the remaining 2.5 cups of water in another, slightly larger, saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. When the mixture takes on the consistency of glue it is ready.

5. Once the sugar syrup is at 115°C, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.

6. Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the mixture has turned a light golden-yellow color and is very thick and gluey.

7. After an hour, remove from the heat and stir in the food coloring and the rosewater. Pour the mixture into the prepared pan and allow it to set, uncovered, overnight (I put it in the fridge for 4 hours as a cheat).

8. The next day, dust your work station with a mixture of powdered sugar and cornstarch, remove the Turkish Delight from the pan. Remove the baking paper and dust the top with the sugar mixture. Use an oiled chef’s knife to cut the Turkish Delight into small squares. Dust each side of the square with the sugar mixture to prevent stickiness.

Turkish Delight is best soon after it is made. It doesn’t keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.

just a few more things...

My shelf after a morning of sourcing...

A stitch in time...

I had an amazing morning sourcing the bits and pieces for this shoot. Thanks Emma!

Melk Tert (milk tart)

Growing up this was my favourite food. Not my favourite dessert, my favourite food. I loved the inherent comfort of the cinnamon and creamy filling (it reminded me of being wrapped up in front of a fire in desolate farmhouses during cold winters snow-hunting in the Drakenberg Mountains in South Africa). I think I might bake one this weekend to celebrate a Sydney winter.

SHELL

125g butter

100g sugar

1 egg, beaten

275g cake flour

10ml baking powder

salt

1. Grease 2 tart tins. Preheat the oven 180C
2. Combine butter, sugar and egg.
3. Sieve the dry ingredients and mix into the butter, sugar and egg mixture.
4. Press thinly into the tart tin (it is essential to make this very thin)
5. Bake for 15-20min or until golden brown.

FILLING
1l + 125ml milk
80g butter
200g white sugar
2ml salt
60ml cake flour
60ml cornflour
4 eggs, separated
5ml vanilla essence/1 vanilla pod
Cinnamon

1. Combine the milk, butter, sugar and salt in a large saucepan, and bring to a boil.
2. Mix the flour and cornflour together with the 125ml cold milk until it forms a smooth paste.
3. Beat the egg yolks and add to the paste.
4. Add a little bit of the hot milk mixture to the paste and mix well. Add to the hot milk mixture in the sauce pan and stir well.
5. Continue stirring the mixture over a medium heat until cooked.
6. Remove from heat and add the vanilla essence.
7. Beat the egg whites until they form soft peaks and fold into the milk mixture.
8. Spoon the mixture into the shell and sprinkle with cinnamon.
9. Bake for a further 20mins.

Caramelised Leek tartlets with a Sour Cream Crust

I baked these over the weekend as a favour to my mother. Although they're delicious, creating your own pastry takes some time so make sure you're not in a hurry.

Ingredients
Sour Cream Pastry
1 1/2 cups plain flour
120g chilled butter
5 tbsp Sour cream
1 1/2 eggs
pinch of salt

Caramelised Leek Filling
1 large leek
40g butter
1 garlic clove, finely chopped
1/2 tsp sea salt
3 tbsp dry white wine
3 tbsp vegetable stock
freshly ground black pepper
2 eggs
1 egg yolk
3 tbsp cream
1/2 cup soft goats cheese, roughly crumbled

Method

1. For the pastry, rub butter into the flour until the mixture resembles fine bread crumbs, add sour cream, salt and eggs. Mixture should create a firm ball, if not add more flour (or sour cream if it is too dry). Divide into 6 balls and allow to rest in the fridge for 30 mins. Roll each ball to 3mm  thick then gently press into prepared tart cases. Prick the bases with a fork and rest in the fridge for a further 30 mins. Trim any excess from the edges, cover with  grease proof paper. Fill with rice and blind bake for 10 mins.

2. For the filling, cut leeks in half lengthways and wash. Finely slice into half moons. Heat butter in a frying pan over a medium heat. Add the sliced leek, garlic and salt. Cook for 10 mins, until tender and golden. Add the wine and simmer for 2 mins. Add the stock and simmer for another 2 mins. Add pepper, remove from heat and allow to cool completely. Whisk eggs, yolk and cream in a separate bowl, add the leeks.

3. Evenly spoon the mixture into each baked pie case, scatter the goat's cheese over and bake for 20mins.

Coconut Sorbet

Coconut Sorbet

I love coconut, absolutely adore it. This slight obsession I've developed springs from my Uni days when my roommate and I would get in the car and drive all the way to a secluded farmer's stall amongst the vineyards for some crystallised coconut pieces. Light and refreshing, this is possibly the easiest and cheapest dessert in existence, and it's absolutely delicious. You don't even need an ice cream maker.

1 cup water
1 cup caster sugar
400ml Coconut milk

Combine the sugar and water in a small sauce pan, over a low to medium heat. Stir until all the sugar has dissolved.

Add the coconut milk and transfer to a plastic container and place in the freezer.

Stir the sorbet once during the first and second hours in the freezer to ensure an even texture.

Enjoy.

Cheat's Chocolate Fondant

Cheat's Chocolate Fondant

This delicious chocolate pud has a naughty secret: it's gooey center is guaranteed! Using a trick I learned from What Katie Ate I've created these decadent desserts.
Serves 6

140gms softened butter
250gms caster sugar
2 eggs
300gms (2 cups) plain/pastry flour
60gms cocoa
250ml milk
1 small tub of Nutella
15ml medium dry sherry
5ml baking powder

Preheat the oven to 170C. Beat the butter and sugar until pale and creamy, add the eggs. Beat to combine. Sift over dry ingredients and mix to combine. Stir in milk and sherry.

Lightly butter 6 ramekins. Spoon one large tbsp of batter into each of the ramekins, add a tbsp of Nutella to the center of each and spoon over the rest of the batter.

Bake for approx. 12-15 minutes (until the tops crack and a skewer comes out of the pudding clean. Remember the Nutella center and avoid it with the skewer).

Serve warm with vanilla ice-cream.