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    You are at:Home»Reviews»Food»Raspberry and White Chocolate Pops Recipe by Laura Zilio
    Food

    Raspberry and White Chocolate Pops Recipe by Laura Zilio

    8 October 20182 Mins Read
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    In celebration of National Baking Week (15th – 21st October 2018) Laura Zilio, Head Pastry Chef at Burnham Beeches Hotel, has shared her recipe for Raspberry and White Chocolate Pops served in Laura Ashley The Tea Room. The recipe creates 30 chocolate pops.

    Raspberry pops recipe laura ashley the tea roomItalian meringue

    Ingredients

    150g Water
    450g Caster sugar
    300g White eggs
    150g Caster sugar

    Method

    1. Combine the 450g of caster sugar and water and bring to the boil to make a syrup (around 121˚C)
    2. Once the water reaches 110˚C start to whip the white eggs with the 150g of caster sugar
    3. Pour the syrup into the beaten egg whites while whipping
    4. Continue to whip the mixture until it is cold and set

    Raspberry mousse

    Ingredients

    6g Leaf of gelatine
    250g Raspberry puree
    125g Italian meringue
    250g 35% Fat whipped cream (or alternatively 75g Milk or 175g Double cream)

    Method

    1. Soften the gelatine in cold water
    2. Melt the gelatine in half of the raspberry puree
    3. Add the other half of the raspberry puree
    4. Mix gently the raspberry puree with the Italian meringue and when it is around 30˚C add the whipped cream.
    5. Drop the mousse in a sphere or cake pop mould and freeze

    White chocolate glaze

    Ingredients

    140g White chocolate
    60g Cocoa butter
    Lime zest
    Raspberry powder

    Method

    1. Melt the chocolate with the cocoa butter
    2. Push a lolly pop stick into the mousse in the mould
    3. Dip the pops in the melted chocolate and cocoa butter
    4. Immediately dust with lime zest and raspberry powder
    5. Decorate as you please. We suggest decorating with small sugar flowers (as pictured)

    Laura Ashley The Tea Room is open from 12 noon until 6 pm.
    www.corushotels.com

    Burnham Beeches Hotel Italian meringue Laura Zilio National Baking Week Pastry Chef Raspberry mousse

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