A family affair ideal for Mother’s Day
Our Cook Book of the month in the March 2017 issue of Welsh Border Life is the delectably sounding Delicious Gifts from the family kitchen of authors Rob and Amber Kirby. It offers inspiration for beautifully packaging your edible gifts, together with ideas for hampers. But it’s the recipes that steal the show of course.
The likes of rose petal sugar, champagne jellies and chutneys make mouth-watering appearances, but one of the recipes that really caught our eye is the Kirbys’ Chocolate and Pistachio Honeycomb Shards:
Chocolate and Pistachio Honeycomb Shards
These are so luxe! Golden chunks, chocolate covered and then dipped in pistachio crumbs – elegant, stunning and almost too good to share!
100g caster sugar
4 tablespoons golden syrup
1½ teaspoons bicarbonate of soda
250g good-quality dark chocolate
50g shelled pistachios, roughly chopped
Line a baking tray with baking parchment.
Put the sugar and golden syrup in a heavy-based saucepan and mix to make a paste, then slowly melt over a low to medium heat until the mixture reaches 150°C or the hard crack stage on a sugar thermometer.
Take the pan off the heat and quickly beat in the bicarbonate of soda using a wooden spoon – take care as the mixture will froth up to make honeycomb. Quickly pour the honeycomb onto the lined baking tray and allow to set at room temperature. Once set, remove the baking parchment and smash the honeycomb into shards.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the water does not touch the base of the bowl. Once melted, stir the chocolate then dip the smashed honeycomb in, sprinkle with chopped pistachios and leave to set on silicone paper.
For further details of Delicious Gifts, and to buy online, click here
You may also like