How to Use Gü Christmas Party Pots
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Added:
18-11-2010
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3m 5s
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Description
This video features Fred Ponnavoy, Head Chef at Gü showing how to make Snowy Chocolate Christmas Trees, Snowball Meringues, Caramalised Banana. The Recipe for all three can be found below:-
Snowy Chocolate Christmas Trees:
(For your Chocolate and Black Forest Party Pots)
Carefully melt a large bar of dark chocolate in a microwave and pour it into a piping bag. Pipe some little Christmas tree shapes on to a sheet of baking parchment and sprinkle with desiccated coconut. Place in the fridge for a couple of hours to set, then add trees to the tops of your Chocolate and Black Forest Party Pots just before serving.
Snowball meringues:
(For your Chocolate and Raspberry Party Pots)
150g egg whites
140g caster sugar
140g icing sugar (sieved)
Slowly whisk the egg whites, gradually adding the caster sugar as you go, until the mixture forms stiff peaks. Now carefully fold in the icing sugar with a spatula.
Place a party pot upside down on a piece of baking parchment and draw around it. Repeat this six times. Now pipe out nice blobs of your meringue mix, just slightly smaller than the circles you've drawn. Put the paper on a baking tray and cook in an oven at 120˚C for 1 hour. Remove, leave to cool, and pop them on top of your Chocolate and Raspberry Party Pots just before serving.
Caramelised Banana
(For your Chocolate and Banoffee Party Pots)
Heat a sprinkling of sugar in a frying pan until it starts to caramelise. Slice a banana at a jaunty angle (keeping the skin on) and add it to the pan. Keep cooking until each slice is golden brown on both sides. If it looks like it might start to burn at any point, add a knob of butter. Remove from the pan and cool for a few minutes. Finally, slide each one on to a little skewer and pop it on top of a Chocolate and Banoffee Party Pot. Note, banana skin is not edible.
By the way, if you're lucky enough to find yourself with any leftovers, make sure to keep them in an airtight container in the fridge.
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