Ginger Stick bundle with Lemon Curd in a Chocolate Nest
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- Sub Category Name
Food
Sweets
- Recipe Source Name
Real High Tea New Zealand 2017
Ingredients
Chocolate Nest- 250gChocolate
- 01 nosEgg
- 50 g Sugar
- 20gButter
- 25gLemon juice
- Pinch of Lemon Zest
- 50gBrown Sugar
- tspGinger Powder
- 1 NosEgg
- tspMixed Spices
- 100gBaker’s Flour
- 10gUnsalted Butter
- tspGolden Syrup
- tspPaprika
Methods and Directions
Chocolate Nest- Melt the chocolate.
- Spread on a cold tile.
- Cut in to round stripes and assemble the nest.
- Whisk sugar & egg together.
- Place in a double boil and add lemon juice while whisking.
- Whisk until lemon curd thickens.
- Remove from heat and add butter & lemon Zest and whisk.
- Leave in the fridge.
- Whisk butter, sugar & egg together.
- Add all the spices and golden syrup while whisking.
- Finally add flour and make the dough.
- Rest for 4 hours in fridge.
- Take out and shape in to small balls.
- And spread them in to small sticks.
- Bake in a 160°C oven for about 7 minutes.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/04/2024
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