Raspberry and coconut ice petits fours
MAKES 12
150 g (5½ oz) white chocolate, chopped
COCONUT ICE
125 g (4½ oz/1 cup) icing (confectioners’) sugar
80 ml (2½ fl oz/1/3 cup) sweetened condensed milk
45g (12/3 oz/½ cup) desiccated coconut
20 g (¾ oz) Copha (white vegetable shortening), melted
1 small egg white
SUGAR-COATED RASPBERRIES
1 small egg white
125 g (4½ oz/1 cup) raspberries
55 g (2 oz/¼ cup) caster (superfine) sugar
1 Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring that the bowl doesn’t touch the water. Stir until the chocolate is melted. Paint the inside of 12 small paper cases evenly with half the chocolate. Place on a baking tray and transfer to the freezer until set. Paint again carefully with another layer of chocolate. Return to the freezer until set. Carefully peel off the paper cases.
2 To make the coconut ice, sift the sugar into a bowl. Add the condensed milk, coconut and Copha and stir until well combined. In a separate, clean bowl, beat the egg white until soft peaks form. Fold into the coconut mixture. Spoon the coconut ice into the chocolate cases and press flat with a teaspoon dipped in boiling water. Refrigerate until needed.
3 To make the sugar-coated raspberries, lightly whisk the egg white. Place a raspberry on a skewer, dip into the egg white and sprinkle with the sugar. Repeat with the remaining raspberries. Transfer to a plate covered with paper towel and allow to set.
4 Top each petit four with a sugar-coated raspberry and refrigerate until needed. These petits fours freeze well.
