Рецепт White Chocolate Strawberry Cordials
So, I stepped out of my comfort zone a
little here. I don't think I've made cordials in 10 years but they sounded like
fun so I went for it. I was aiming for something red, white, and blue for this
post but we are rolling with red and white. I actually also made blueberry
cordials just like these but it's been 5 days and the fondant is still only
half way set up so they just aren't ready. How do I know this? I try one each
day. :) Now don't get me wrong, they taste really yummy, but you can still see
some of the fondant that hasn't turned to liquid so it's not that pretty.
These on the other hand have completely
turned to that delicious cordial liquid. The strawberries add a different touch
than cherries do. I'm a little wild like that sometimes, mixing up the fruits
so you don't get what you think you will :). So the ingredient list is short
but the directions are sort of long, only because these are very specific to
make. I will tell you if you use milk or dark chocolate you will need to temper
it or buy chocolate coating or something. When I use white chocolate I don't
both tempering it because fat bloom and sugar bloom are both white! So, you
can't really seem them on the white chocolate :) Tricky, yes?
Fat bloom is the swirls of white you see
on chocolate that hasn't been tempered or has been stored at the wrong
temperature. Sugar bloom is the speckles of white you see on chocolate that has
come into contact with moisture such as humidity or being in the refrigerator
to long. Both are completely safe to eat, they just aren't pretty. My point is
that you don't need to worry about either of those on white chocolate for these
purposes. This is also why after the quick refrigerator to harden the
chocolate, you store it at room temperature in an airtight container. These were featured on Southern Sundays, check out the post with the other feature and linkups here.
This is day 2 of waiting for the cordials to setup. Note the white fondant on the left that has not completely turned to liquid yet. It was day 4 before I was satisfied with the liquid as you can see in other pictures :).
So, are you ready to make some cordials?
White Chocolate
Strawberry Cordials
Makes 12
Ingredients:
- ¼ cup
strawberries, chopped small
- ¼ cup
+ 2 tablespoons water
- 1 ½
tablespoons light corn syrup
- 1 cup
sugar
- pinch
salt
- 8-12
ounces white chocolate
Directions:
1. In a
non-stick skillet cook strawberries over medium heat for about 1-1 ½ minutes
until soft. Remove from heat, set aside.
2. Combine
the water, corn syrup, sugar, and salt in a saucepan over high heat. Stir the
mixture with a wooden spoon until it begins to boil then clip a candy
thermometer on the side of the pan. Cook the mixture to 240F without stirring,
then remove from heat. Pour the mixture onto an ungreased cookie sheet but do
not stir or scrape it.
3. Leave the
cookie sheet to cool for about 20 minutes on a flat surface, it will help to
put it on a wire rack so that the air can flow underneath it. After 20 minutes
the pan should feel slightly warm and be ready to work.
4. Pushing
one side of the pan up against a wall may be necessary to help when you are
scraping the mixture. Using a metal scraper (I used a plastic scraper though,
oops) work the fondant in the pan folding it over on itself over and over to
mix it. The fondant will start to become opaque pretty quickly because
this is a small amount. The mixing could take up to 10-15 minutes before it is
complete. When the mixture is bright white and starts to crack then you are
done mixing, set aside.
5. Line a 12
- cup mini muffin pan with paper cups. Over a double boiler slowly melt the white
- chocolate, stirring constantly, until smooth. Using the back of a spoon spread
- the white chocolate evenly onto the cups. Put the cups in the refrigerator for
- 5-10 minutes until the chocolate is hardened. Set aside the remaining
- chocolate.
- 6. Over a
- double boiler on medium/low heat melt down the worked fondant and stir until
- smooth.
- If
- necessary thin the fondant with some water, 1 teaspoon at a time, so that it is
- a pourable consistency, let cool a little bit but not too much or you will have
- to remelt it.
- 7. Remove
- the cups from the refrigerator and evenly fill the cups with about 1 teaspoon
- on the strawberries making sure not to overfill the cups. Evenly distribute the
- melted fondant over the strawberries in the cups being careful not to overfill
- the cups so that there is still space for chocolate to seal them. The
- fondant need to be thin enough so that it doesn’t turn hard before you get to
- put it in the chocolate shell over the strawberries. Place the cups in the
- refrigerator to help cool the mixture and cups.
- 8. Remelt
- the white chocolate until it is smooth, stirring constantly. Remove the cups
- from the refrigerator and spoon the white chocolate over the strawberry/fondant
- mixture to seal the cups.
- Once the
- cups are sealed place them back in the refrigerator to harden the chocolate.
- Remove the cups from the refrigerator and let them sit at room temperature in a
- cool place (not next to the stove) for several days. As long as they are sealed
- they will be fine on the counter. After four days my fondant had completely
- turned to liquid like a cordial. They last up to three weeks in an airtight
- container in a cool, dry place.
- When
- I served the cordials then I kept them in the paper cups until they were served
- because the when the warm fondant was put into the cups it melted a little of
- the chocolate on some of them and as long as they were in the cups they were
- fine with no leaks. This problem may be alleviated by using an actual candy
- mold, then you wouldn’t need paper cups at all. Mine are just packed away
somewhere so I used mini muffin pans and liners instead.
Basic
fondant recipe adapted from Confessions
of a Chocolatier
This recipe may be linked up to: