Author Archives: Kirsten Tibballs

Christmas Gingerbread Biscuits | Recipe by Kirsten Tibballs

Kirsten Tibballs' Christmas gingerbreadDifficulty: easy
Cooking time: less than 30 minutes
Serves: 10 or more

INGREDIENTS

Gingerbread

  • 290g plain flour
  • 85g caster sugar
  • 10g gingerbread spice
  • 135g honey
  • 20g unsalted butter, softened
  • 5g bicarbonate of soda
  • 45g hot water

Royal icing

  • 50g egg white
  • 150g pure icing sugar, sieved

METHOD

For the gingerbread, in a mixer bowl with the paddle attachment add in the flour, caster sugar, gingerbread spice, honey and butter. Mix with the paddle attachment until combined.

Dissolve the bicarbonate of soda in the hot water and add it to the mixture, continuing to mix until all of the ingredients are incorporated and it comes together as a dough.

Roll out the dough to approximately 4mm thickness on a surface lightly dusted with flour.

Cut the gingerbread shapes and pierce with a hole to allow for ribbon.

Place cut out shapes onto a lined tray.

Bake at 170°C for 7-8 minutes.

Allow to cool.

For the royal icing, place the egg whites in a bowl and mix through the sieved icing sugar.

If needed adjust the icing by adding more egg white or icing sugar until you have a firm piping consistency.

Royal icing sets very hard very quickly, so keep it covered and in the fridge when you are not using it.

When ready to use, place the icing in a piping bag with a small round tip. Pipe the prepared royal icing onto the biscuits and set aside to set.

Thread with ribbon and tie with a bow.

Healthy Granola Verrines | Recipe by Kirsten Tibballs

Healthy-Granola-Verrines

Green Apple Jelly

Yield 10 cups at 30g per cup.

65g Water
50g Caster Sugar
5g Gold Gelatine Sheets
1g Citric Acid
190g cold pressed apple juice

In a medium saucepan bring the water and the sugar to a boil to make a syrup.  Add the pre-soaked gelatine, citric acid and lastly the apple juice. Deposit 30g into each cup. Allow to set.

Granola

Yield 86 cups at 15g per cup.

375g rolled oats
140g slivered almonds
170g cashews
85g shredded coconut
150g dark muscovado sugar
180g honey
65g oil
5g sea salt
100g Golden raisins
100g raisins
100g cranberries

In a large bowl mix the oats, almonds, cashews, coconut and sugar until combine. Warm the honey with the oil and pour over the oat mixture. Spread mixture out onto a silpat mat and bake for 60-70 minutes at 120°c 5turning every 15 minutes to ensure an even bake. Remove from the oven and stir through the dried fruits. Store in airtight container. Deposit 15g per cup.

Yoghurt Mousse

Yield 15 with 35g in each cup. (same weight for Chantilly cream)

300g Bulla pure cream
30g sugar
½ tsp vanilla paste
225g pot set yoghurt

Whip the cream with the sugar and vanilla until medium peaks. Fold thought the yoghurt. Deposit 35g of the mousse on top of the granola.

Chocolate Ghost Lollipops | Recipe by Kirsten Tibballs

Ghosts

Makes: approximately 30 truffles

Plastic Chocolate

500g    Callebaut W2 white chocolate, melted
100g    Callebaut cocoa butter, melted
150g    glucose
20g      white oil soluble colour (titanium dioxide)
50g      water
Callebaut white chocolate truffle shells

Place the chocolate, cocoa butter, glucose and white colour in the bowl of a food processor and pulse until the mixture reaches an even consistency. Add the water and emulsify again. Pour the mixture onto a tray lined with plastic wrap and cover with a second sheet of plastic wrap. Allow the mixture to crystallise at 16˚C for 24 hours.

To use the plastic chocolate, knead it with your hand to get an even consistency and softness. Store the plastic chocolate at room temperature, wrapped in plastic wrap to prevent it from drying out.

Milk Chocolate Honey Ganache

87g       Bulla Pure Cream
20g       Honey
½ tsp    vanilla bean paste
150g     Callebaut 823 Milk Couverture
300g     Callebaut White chocolate W2, for dipping

Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it. Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the top.

Temper the white chocolate and add in the titanium dioxide, mixing together until fully incorporated. Transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells. Stick the lollipop sticks into the base of the truffles immediately before the chocolate sets. Once the chocolate sets, dip each truffle shell into the tempered white chocolate and place onto a lollipop stand or stick into a polystyrene base.

Ghost Eyes and Mouth

50g      Callebaut 2815 Dark Couverture

Temper the dark chocolate and transfer to a paper piping cone. Pipe a small amount of the chocolate in the shape of eyes and a mouth onto a piece of baking paper or a guitar sheet on top of a baking tray. Allow to cool.

 Assembly

QS       cornflour or corn starch, for dusting
50g      Callebaut W2 White Chocolate

Lightly dust the top of the bench with cornflour. Roll out the plastic chocolate to a round shape 10-13cm and 2-3mm thickness. Temper the white chocolate and transfer some to a paper piping cone. Pipe a small amount of the chocolate on top of the truffle shells to ensure the plastic chocolate sticks to the shell. Cover the outside of the truffle shell with the plastic chocolate and create the desire ghost shape by immediately curving it with your hand. Finally stick the eyes and the mouth onto the body of the ghost, securing with the tempered chocolate. Leave the plastic chocolate until it sets completely.

Decadent Chocolate Tart by Kirsten Tibballs

Decadent-Chocolate-Tart-by-Kirsten-Tibballs

Kirsten TibballsMy Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot.

It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats.


Biscuit Tart Base

Baking Time: 15 minutes

250g      Chocolate Ripple BiscuitsDecadent Chocolate Tart
15g        Desiccated Coconut
110g      Unsalted Butter, melted

Crush the biscuits and combine with the coconut and melted butter. Press the mixture into the base and sides of a 25cm fluted flan tin and cool in the fridge for 10 – 15 minutes to allow the base to set.

Crispy Almonds

70g         Caster (Superfine) Sugar
50g         Water
250g       Almond Splinters

Preheat the oven to 160°C. Boil the sugar and water together in a small saucepan until all the sugar has dissolved. Pour the prepared sugar syrup over the almonds that have been placed in a bowl and mix together. Place the slithered almonds onto a lined baking tray and roast into the oven for 15-18 minutes or until golden brown. Turn the almonds every 5 minutes to ensure they roast evenly. Remove from the oven and leave at room temperature to cool.

Chocolate Filling

150ml     Bulla Thickened Cream
395g       Condensed Milk
30g         Unsalted Butter
400g       Callebaut Dark Chocolate
135g       Crispy Almonds (recipe above)

Boil the cream in a medium saucepan. Once the cream has boiled, immediately add in the condensed milk and butter. Using a spatula, stir gently over a low heat for a couple of minutes. Remove from the heat, add in the chocolate and whisk to combine. Pour the mixture into a bowl and add in two thirds of the slithered almonds. Mix until combined and pour into the prepared tart base. Place in the fridge for 3-4 hours to set.

Finishing

1 block          Good Quality Milk Chocolate
1 Piece          Fresh Coconut
10 Pieces      Fresh Raspberries
QS                  Remaining Crispy Almonds*

Using a vegetable peeler, create some chocolate shavings with the chocolate block. Use the same technique to create some coconut shavings. Sprinkle a combination of the shavings, fresh raspberries and almonds on top of the tart just prior to serving.

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