Caramelised white chocolate
Caramelised white chocolate
MAKES 25
You will need
1 quantity Zumbaron Shells, coloured light brown with a touch of yellow
CARAMELISED WHITE CHOCOLATE GANACHE
250 g (9 oz) pure cream (35% fat)
335 g (11¾ oz) Caramelised White Chocolate
35 g (1¼ oz) unsalted butter
2 g (1/16 oz) sea salt
Put the cream in a saucepan over medium heat and heat to 90°C (195°F). Melt the caramelised white chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Pour half of the cream into the melted chocolate and stir well, then pour in the remaining cream and stir until smooth and the temperature has reduced to 50°C (120°F).
Add the unsalted butter and use a hand blender to blend until the ganache is smooth and shiny. Fold through the sea salt, then stand overnight or for at least 3 hours to set before use.
APRICOT JAM
200 g (7 oz) Apricot Purée
60 g (2¼ oz) dried apricots, soaked in water, drained
35 g (1¼ oz) caster (superfine) sugar
4 g (1/8 oz) pectin 325 NH 95
3 g (1/8 oz) Citric Acid Solution
Put the apricot purée and rehydrated dried apricots into a medium saucepan over medium heat and heat to 60°C (140°F). Mix the caster sugar and pectin in a bowl then add to the apricots. Bring to the boil, then boil for 15–30 seconds. Stir in the citric acid solution.
Pour into a container or bowl, cover with plastic wrap and leave to cool. Put the cooled mixture into a food processor and process to a smooth gel.
TO ASSEMBLE
Put the caramelised white chocolate ganache in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle and put the apricot jam in another piping bag fitted with a 7 mm (9/32 inch) plain piping nozzle. Pipe the caramelised white chocolate ganache on the flat side of half of the zumbaron shells, then pipe a small amount of the apricot jam into the centre of the ganache and another small amount of the ganache to cover the apricot jam. Top with the remaining shells.
Put the assembled zumbarons in the refrigerator for 24 hours to set before serving. Bring them to room temperature to serve and eat within 4–5 hours or keep them in an airtight container in the refrigerator for up to 2 months.