Selection of petit fours
Selection of petit fours
Glenmorangie House, Ross-shire
White chocolate and vanilla fudge
750g granulated sugar
2 vanilla pods, deseeded
225ml liquid glucose
420ml double cream
500g white chocolate, chopped 115g butter
Mango and coconut marshmallow
3 egg whites
150g mango purée
6 sheets bronze leaf gelatine
Toasted coconut & icing sugar for dusting
Glenmorangie Astar & sea salted caramel dark chocolate shells
200g dark chocolate for tempering
100g caster sugar
125 dark brown sugar
1tbs liquid glucose
200g unsalted butter
1 vanilla pod, deseeded
150ml double cream
Sea salt to taste
To make the fudge cook the sugar, vanilla, glucose and cream to the softball stage, about 113°C. Remove the vanilla pods, beat in the white chocolate and butter, and pour into a mould. Cool and cut into desired shape.
For the marshmallow, heat the sugar and 175ml water to 125°C in a thick bottomed pan. Whisk the egg whites to medium peak then slowly add the hot syrup mix: continue whisking until cold. Soak the gelatine in cold water until soft. Warm the mango purée in a pan – do not boil. Squeeze out the gelatine and add to the purée: mix and allow
to melt. Slowly pour the purée mix into the meringue whilst still whisking, and continue to whisk until the bottom of the bowl is lukewarm. Pour into a mould, then allow to cool and set. Cut into cubes for serving.
To make the chocolate shells, set a dry metal bowl on top of a bain marie and place the broken up chocolate inside to melt. Once the chocolate has reached 50°C, place the bowl over iced water to cool to 28°C. Place back over the bain marie and, while stirring, raise the temperature to 32°C again until the chocolate has a shine (this process is called tempering). Polish your moulds with cotton wool so that your chocolates will be smooth and shiny. A heatproof ice cube tray can be used instead of shell moulds. Line the moulds with 2/3 of the tempered chocolate and leave to crystallise overnight.
To make the salted caramel bring the sugars, glucose and 100ml of water to soft boil stage in a heavy based pan. Add the butter, heat until melted, then add the cream and reduce until thickened. Add vanilla and sea salt to taste and set aside to infuse until cooled. Remove the vanilla pods and spoon the caramel into each of the shells, leaving space for them to be capped with more liquid chocolate.
Heat the remaining dark chocolate to 32°C, then pour evenly into the moulds and smooth the surface to seal. Set in the fridge for at least 30 minutes.