- Make 3 stencils; for the roof, the side walls and the front/back wall according to themeasurements given below. Grease and baking paper-line 6 oven trays.- Front / Rear: Base 20cm,- Lower side 21cm, - upper side 25cm- Side: 20cm x 20cm- Roof: 28cm x 30cm
- Preheat oven to 180⁰C.
- Place butter, sugar and glucose in a large saucepan, gently heat to 43˚C to dissolve sugar but not overheat the mixture. Pour in milk and stir until combined. Add flour, bi-carb soda, cinnamon, cloves and ginger and cook until mixture forms a paste.
- Divide dough into 6 pieces, making 2 pieces smaller for the side walls, and form into discs. Wrap in cling wrap and refrigerate until cooled and just firm.
- Dust bench lightly with flour and roll each disc of dough to 2-3mm thick and transfer to prepared oven trays. Using stencils, cut 2 x sides, a front and a back piece and 2 x roof pieces.
- For side pieces, cut 2 windows 10cm high x 4cm wide. For front, cut a door 10cm high x 5cm wide at the base, rounding the top. Reserve door and add a door knob. Cut an attic window 6cmx6cm and windows next to the front door with a top of 5cm, bottom of 2cm and 7cm high. Cut shutter pieces for each window, 2cm wide allowing for 8 pieces x 10cm high and 4 pieces x 7cm high. Cut an extra rectangle 6cm x 3cm for eave above the front door and small right-angle triangles for eave supports.
- For isomalt windows, fill each window with a generous 5-6mm thick layer of isomalt.
- Bake gingerbread for 15-20 minutes. If there are any holes in glass windows, add more isomalt to windows and blow torch until melted.
- Sprinkle windows with castor sugar immediately to give a frosted effect, if desired.
- Bake vanilla beans for 25-30 minutes or until crisp. Grind to a fine powder
- Melt chocolate in a double boiler, mix in almond praline and almond paste. Stir in butter, vanilla bean powder, almonds and sea salt. Add feuilletine and mix well.
- Spread over cooked ginger bread.
- Refrigerate for 10 minutes or until nearly set and cut a brick work pattern into the paste.
- Cover windows with cardboard and spray walls with a thin coating of orange cocoa butter and follow with a thin layer of red cocoa butter. Allow to set completely before assembly.
- To assemble, allow tempered chocolate to cool to about 26˚C or until thick enough to join walls.
- Prop up walls using weighted boxes or square/rectangle cake tins so they are close to their final positioning. Spoon chocolate into a piping bag and pipe a generous amount of chocolate on the edge of a side and back wall of gingerbread
- Press walls together to seal and firmly prop between boxes to hold whilst setting. Run a finger over the seam of chocolate between walls to evenly spread the chocolate and ensure all gaps are filled.
- Spray with choco chill spray to speed up the process if required and repeat with remaining walls and edges to form the base of the house.
- Pipe chocolate over the top edges of the walls and attach roof. Repeat with other side, sealing pieces together with extra chocolate. Spray walls with cocoa butter spray.
- Allow to fully set before transferring to a wooden base.
- Melt butter over a double boiler with chocolate. Add colouring to achieve desired result. Place into a spray canister and keep warm in a bain marie until ready to use.
- Heat passionfruit pulp and apple puree to 60⁰C. Combine pectin and 38g sugar, sieve into fruit puree and stir to combine. Bring to the boil, stirring occasionally. Add 250g sugar and glucose and whisk until dissolved. Bring back to the boil and continue to boil for 5 minutes or until mixture reaches setting consistency and runs off a whisk in a thick stream. Stir in citric acid solution and working very quickly fill silicon moulds and refrigerate to set and cool.
- Turn out jelly and toss in castor sugar to coat.
- . Heat puree to 60⁰C. Combine pectin and 38g sugar, sieve into fruit puree and stir to combine. Bring to the boil, stirring occasionally. Add 250g sugar and glucose and whisk until dissolved. Bring back to the boil and continue to boil for 5 minutes or until mixture reaches setting consistency and runs off a whisk in a thick stream. Stir in citric acid solution and working very quickly fill moulds and refrigerate to set and cool.
- Turn out jelly and toss in castor sugar to coat
- Heat puree to 60⁰C. Combine pectin and 38g sugar, sieve into fruit puree and stir to combine. Bring to the boil, stirring occasionally. Add 250g sugar and glucose and whisk until dissolved. Bring back to the boil and continue to boil for 5 minutes or until mixture reaches setting consistency and runs off a whisk in a thick stream. Stir in citric acid solution and working very quickly fill moulds and refrigerate to set and cool.
- Turn out jelly and toss in castor sugar to coat.
- Cook sugar, water and glucose to 155⁰C but do not allow to colour. Add remaining ingredients and mix to combine. Pour into half sphere silicon moulds, add stick and allow to set.
- Make a batch of the mandarin jelly, half fill cone moulds with jelly, submerge a tangerine rock stick and fill with more jelly to encase. Allow to set.
Salted Caramel and Chocolate Bar
- Place sugar and vanilla seeds in a clean saucepan and heat until it forms a caramel.
- Add cream and whisk until combined.
- Reduce heat and add butter, mix well and add salt. Allow to cool.
- Coat silicon chocolate bar moulds with a thin layer of tempered chocolate and allow to set completely.
- Fill a piping bag with salted caramel and pipe into moulds. Spread with a pallet knife if required. Coat with a final layer of tempered chocolate to seal. Smooth with palette knife. Allow to set completely before turning out.
- Slightly melt top of chocolate bar moulds with a hair dryer and sprinkle with 100’s and 1000’s.
- Soak gelatine leaves in warm water until softened
- Place 93g inverted sugar, castor sugar, extra water and glucose in a saucepan over a medium heat and stir until sugars have dissolved. Increase heat and bring to the boil, reduce heat and simmer until mixture reaches 113⁰C.
- Place 100g inverted sugar into a small bowl of an electric mixer with a whisk attachment and begin to whisk. In a long thin stream, pour in hot sugar mixture and whisk until invert sugar has dissolved. Immediately add gelatine and soaking liquid, whisking until dissolved. Mix in blackcurrant puree until combined and continue to mix until cooled to 50⁰C. Add cocoa butter and beat for 10-15 minutes or until mixture is thick and fluffy
- Immediately spoon marshmallow into a prepared piping bag. Pipe thin lines into a tray with a bed of blackcurrant sugar. Quickly roll each tube to form a set skin and place one tube over the other, twisting at each end to form twist. Allow to cool and set prior to cutting each length to the desired size.
Pop Rock Mushrooms
- Fill domes with combined pop rocks and sherbet. Fill with white chocolate and smooth. Allow to set completely before fixing to jelly stems.
** CAUTION: Keep out of reach of children. Contents under pressure and freezing: do not spray near eyes or face.