Why not break tradition and surprise Mum with a stunning flower pot garden this Mother’s Day? This edible flower garden is a vibrant collection of colours and flavours that serves as a unique and delicious gift idea.
Ingredients250g milk10g Sosa Instangel 280g Republica del cacao dark chocolate 70% 500g whipping cream 65g Irca Irca Joypaste Raspberry flavour paste with seeds |
MethodHeat the milk and add the Instangel.Gradually combine the hot milk with the melted couverture, taking care to form a completely smooth emulsion. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is at 105°F (40°C), combine with the whipping cream, which has been whipped until it has the texture of a mousse. Pour immediately and leave to set. |
Hazelnut ganache
Ingredients250g 35% cream |
MethodHeat the cream and the invert sugar to 80°C. |
Chocolate soil
Ingredients200g plain flour100g deZaan crimson red cocoa powder 200g butter 100g Tate & Lyle caster sugar 2g salt |
MethodAdd all ingredients to the kitchen aid with the paddle attachment. |
Hazelnut and raspberry brownie pieces
Ingredients150g salted Butter225g sugar 50g deZaan terra rossa cocoa powder 50g flour 4g baking Powder 100g toasted & chopped hazelnuts 100g (2) eggs 40g Irca Joypaste Raspberry flavour paste with seeds |
MethodIn a pan melt the butter with the sugar and cocoa powder.Remove from heat and add the eggs slowly, mixing well to incorporate. Mix a small amount with the flour, baking powder and the raspberry paste to make a thick paste then incorporate with the rest of the mixture. Mix thoroughly to ensure all is well combined. Fold through the chopped hazelnuts and smooth mixture into lined baking tin. Bake at 180°C for around 20 minutues until a crust has formed on the surface but still gooey in the middle. Once removed from oven allow to cool before cutting into small pieces for inside the plant pots. |
