But the question remained: what do I do with the leftover disastercakes? Do I throw them out? Feed them to the ducks? Or, recycle them? That's when the concept of using them to make something else sprung to mind...
INGREDIMENTS
Makes 20 small truffles
For the truffles,
- 9 ounces (250 grammes) crumbled vanilla sponge cake
- 2 ounces (55 grammes) thick coconut milk
- 2 ounces (55 grammes) desiccated coconut
- Zest of 1 lime
- Juice of half a lime
For the glaze,
- 1½ ounces (40 grammes) icing sugar
- Juice of half a lime
- 3½ ounces (100 grammes) white chocolate, chopped into pieces
- Sprinkles of your choice
HOW-TO
- In a mixing bowl, mix all of the truffle ingredients until it becomes a soft paste. You may need to use your hands. Divide into 20 equally sized pieces and roll into balls. Refridgerate for about 10 minutes.
- Line a baking tray with non-stick paper, or better, a silicone mat.
- To make the glaze, mix the lime juice with water to make 2 tablespoons (30 millilitres) worth of liquid. Put the diluted lime juice, icing sugar, and broken white chocolate together in a heatproof bowl and set over a pot of simmering water. Stir continuously until melted. Don't be tempted to do this in the microwave: your chocolate will seize.
- Take the cooled truffles and dip them in the glaze, rolling around until completely coated. Gently scoop up with a fork, tapping the fork on the bowl to let the excess glaze drip off. Put the glazed truffle on the lined tray. Sprinkle with whatever decorations you like while the glaze is still wet.
- Put the truffles in the fridge to set for about an hour, then move them to little paper cases for serving.
These are nice and zingy, with a subtle hit of coconutty richness, and the unexpected lime flavour in the glaze worked quite well: it seemed to be the favourite aspect of those who tried them out...
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