2019-06-01_Food_Heaven

By Lakeland (blog.lakeland.co.uk)

T his r ecipe is

taken from Salt

& Time  by Alissa

Timoshkina,

photography by

Lizzie Mayson,

published by

Mitchell

Beazley (£25).

74 baking heaven JUNE WWW.FOODHEAVENMAG.COM

Decadent

FKRFRODWHWL̇Q

MAKES 24

100g (3½oz) butter

3 tbsp golden syrup

2 tbsp cocoa powder

25g (1oz) raisins

25g (1oz) dried apricots, chopped

25g (1oz) glace cherries, chopped

20g (¾oz) almonds, finely chopped

150g (5½oz) digestive biscuits,

crushed

30g (1oz) ratafia biscuits, crushed

150g (5½oz) dark chocolate, broken

into pieces

a few almonds, sliced into thin

shards, to decorate

1 Put the butter and golden syrup into a

large saucepan and heat gently until just

melted, taking care not to let the

mixture get too hot. Remove from the

heat and stir in the cocoa powder.

2 Add the raisins, apricots, cherries,

chopped almonds, digestive and ratafia

biscuits, stirring until thoroughly coated.

3 Spoon the mixture into the holes of a

L akeland mini morsel tin, using the pusher

to help press the mixture down. Transfer

to the fridge to chill for about 20 minutes.

4 Put the dark chocolate pieces into

a heatproof bowl. Position the bowl

over a saucepan of gently simmering

water until the chocolate has melted,

stirring occasionally.

5 Spoon the chocolate on top of the

chilled bases, using a teaspoon to

spread it evenly. Sprinkle with thin

shards of almond and return to the

fridge for about 30 minutes. Once fully

set, remove from the tin and serve.

Zephyrs

MAKES 80 SMALL OR 40 LARGE

160ml (5½fl oz) water

14g (½oz) agar flakes

4 free-range egg whites

450g (1lb) caster sugar

icing sugar, for dusting

For the raspberry purée

400g (14oz) frozen raspberries

250g (9oz) caster sugar

1 To make the raspberry purée, put the

raspberries with the sugar in

a saucepan over a medium heat and

cook until they soften and start

to break down. Blend thoroughly in a

food processor before passing

through a sieve. Set aside to cool down.

2 Pour the measured water into a small

saucepan and sprinkle over the agar

flakes. Leave to ‘sponge’ for 15 minutes.

3 When the raspberry purée has cooled

to room temperature, transfer it to the

bowl of a stand mixer fitted with the

whisk attachment, or a large mixing

bowl if using an electric hand whisk.

4 Add the egg whites to the purée and

whisk until you have stiff peaks – this

can take quite a long time, especially if

you’re using an electric hand whisk, so

be patient. Add the sugar to the agar

pan over a low heat and stir until

dissolved. Next, increase the heat and

boil the syrup until it reaches

120°C/250°F on a sugar thermometer.

5 Immediately pour the syrup in a

steady stream into the whipped

raspberry mixture while the motor is still

running (if using an electric whisk, get

someone else to whisk while you pour).

Once all the syrup has been poured in,

continue to whisk until the mixture is

really stiff and holding its shape.

6 Transfer the mixture to a piping bag

fit ted with a star nozzle and pipe round

swirls onto 2 baking sheets lined with

baking parchment. Leave to dry out at

room temperature for at least 8 hours

or overnight.

7 Stick 2 zephyrs together at the base

and dust thoroughly with icing sugar

using a sieve. Leave for another few

hours for a crisp shell to develop, or

enjoy as they are.