Wintermint Chocolate Torched Meringue Popsicles!
Ingredients
For the popsicles: ½ cup (100g) caster sugar | 2 tbsp cocoa powder (darkest you can get) | 4 tbsp cornflour (cornstarch if you're in the USA) | pinch of salt 2½ cups (625ml) full cream milk | 2 egg yolks | 50g (2oz) dark chocolate, chopped (min 70% cocoa) | 2 tsp peppermint extract
For the meringue: 2 egg whites | ½ cup sugar | 1 tsp vanilla bean paste or extract |
Instructions
-
To make the popsicles, place the sugar, cocoa, corn flour and salt into a large saucepan. Add ¼ cup of the milk along with the egg yolks and whisk until smooth, before whisking in the remaining milk.
-
Place over a medium heat, and cook, whisking slowly and making sure you scrape the bottom of the pan and in all the corners, until the mixture thickens up to the texture of thick greek yoghurt and comes to the boil. Keep cooking for another 2 minutes, and then transfer to a large measuring jug or mixing bowl.
-
Add the chopped chocolate to the mix and stir until it is melted and combined, and slightly cooled, and then stir through the peppermint essence and divide evenly between 8 popsicle moulds (this will vary depending on the size of your moulds).
-
Place in the freezer for at least 8 hours or overnight.
-
To make the meringue, place the egg whites, sugar and vanilla into a heatproof bowl and whisk together - not to incorporate air, just to combine. Place the bowl over a pan of simmering water, but without the bowl touching the water, and whisk slowly, but continuously, until the mixture feels hot to the touch.
-
Remove from the heat, and immediately begin whipping with electric beaters for about 8-10 minutes. The mixture will become thick and glossy and triple in volume.
-
To serve, remove the popsicles from their mould (dip the mould into some hot water, if they're not coming out), and then use a palette knife to coat the top in the meringue mixture. Torch with a kitchen blowtorch, if desired, and then serve.
No comments:
Post a Comment