Jolly Jammers, Marshmallow, Earl grey and White Chocolate Hot Milk
2 cups fresh blueberries
30ml lemon juice
45ml white sugar
- In a heavy saucepan over medium high heat, combine blueberries, 150ml water and lemon juice. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.
- Meanwhile, soak gelatin in the remaining water. Remove blueberries from heat and stir in gelatin and sugar.
- Pour the jam into hot, sterilized jars and seal. Cool and refrigerate until ready to use.
5ml vanilla extract
55g caster sugar
55g icing sugar
55g corn flour
15ml lavender petals, finely chopped
350g cake flour
- Preheat the oven to 180 degrees.
- Combine the butte, vanilla extract, sugar and corn flour into a bowl and cream. Add the lavender, flour and bring the mixture together into a dough.
- Roll out the dough between two pieces of parchment paper and chill for 30 minutes. Cut the dough into rounds. With half of the rounds, cut a hole in the middle using a small cookie cutter. Place on a baking sheet and bake for 20 minutes or until golden brown. Allow cookies to cool to room temperature.
- Fill each indentation of the biscuit with jam. Set aside until ready to serve.
250g castor sugar
Pinch of salt
25ml maple syrup
2 egg whites
5ml vanilla extract
5ml purple colouring
100ml icing sugar
100ml corn flour
- Hydrate gelatine in 60ml water.
- Combine sugar, salt, syrup and water in a saucepan and bring to boil till it reaches 115 degrees (soft ball stage). Add gelatine and take off the heat.
- Beat the egg whites to the soft peak stage. Gradually pour hot syrup into egg whites while beating continuously for 10 minutes. Add vanilla extract and food colouring. Beat until the food colouring is evenly distributed in the marshmallow mixture.
- Sift icing sugar and corn flour into a bowl. Dust icing sugar mixture over a line tray.
- Pour marshmallow mixture into a tray. Refrigerate until ready to use.
Earl Grey and White Chocolate Hot Milk
6 Earl Grey tea bags
1 litre fresh cream
10ml vanilla extract
250g white chocolate, chopped
- Pour the fresh cream into a small pot over medium heat until warm. Remove the pot from the stove and empty the teabag content into the saucepan. Allow the tea to steep into the cream.
- Heat earl grey infused cream until it comes to a simmer. Add white chocolate and stir until the chocolate has completely melted. Remove from the heat and pass though a sieve to remove the loose tea.
- Stir in vanilla extract. Top with frothed milk and serve immediately with a white chocolate dome for a sweeter hot drink.