Jessica Pedemont, one of Australia’s leading chocolatiers, demonstrates her European-inspired confectionary favourites.
WHAT YOU NEED
450g white sugar
25g powder gelatin
15g liquid glucose
90g egg whites
1tsp vanilla extract
Pinch of salt
50 per cent cornflour and 50 per cent sieved icing sugar, for dusting and coating
WHAT TO DO
1. Gently heat the sugar with the glucose and 200mls of water in a saucepan, stirring with wooden spoon until sugar has dissolved. Bring to the boil, cover and boil for 3 minutes;
2. Uncover and boil until the temperature reaches 127c/260f, the hard ball stage;
3. Meanwhile, dissolve the gelatin in 100ml water in a bowl placed over a saucepan of hot water. Pour the gelatin into the syrup. Whisk egg whites until stiff with salt;
4. Pour the syrup into the egg whites in a slow, thin steady stream, whisking constantly;
5. Whisk until the mixture is thick and stiff and add vanilla;
6. Mix well, spread mixture onto cornflour/icing sugar dusted sheet tray or into tin. Dust more cornflour/icing sugar mixture on top and leave to set over night; and
7. Dust with cornflour/icing sugar to handle and cut. Dust off excess before serving and store in an airtight container in a cool dry place.
2. VIENNA-STYLE CARAMELISED NUTS
WHAT TO DO
1. Place sugar and water in a saucepan, over medium heat bring to boil and stir occasionally till sugar has dissolved;
2. Add nuts and stir over medium to low heat, cook until desired caramelised-ness is achieved; and
3. Then pour over silicone paper, and separated to cool. Store in air tight container.
Note: Nut suggestions – almonds, macadamias, brazil nuts, pistachios. I don’t recommend mixing nut varieties in one cooking batch, as different size and type of nuts require varied cooking times.
The addition of sea salt flakes, fresh cracked black pepper, dried chili flakes can also make an interesting finish. Simply add and stir just before depositing over the silicone paper.