Pushing the Boundaries

Methods and Directions

• In a medium saucepan, make a dry caramel with the sugar and glucose.
• Then gradually stir in the butter, followed by the almonds.
• Pour onto baking paper, place another piece on top and roll out thinly.
• Place into the oven at 170°C and bake for 10 minutes or until golden brown.
• Cut into desired shape.

• Pipe 10g each in rectangle moulds and allow to freeze.
• Reserve until needed.

• Melt 300g of the white chocolate up to 45°C seed in the remaining 200gm of chocolate. Melt the coco butter and blitz in the white food colour.
• Temper the chocolate to 28 -29°C and use.

• Place the cream into a medium saucepan and bring to the boil over high heat.
• When it has reached boiling point, take off the heat, add in the chamomile tea and stir.
• Cover and allow to infuse for 30 minutes stirring every 10 minutes.
• After the 30 minutes, strain the cream.
• It should weigh 100ml. Boil the cream and sugar.
• Once the cream mixture has come to the boil, stir in the softened gelatin and strain over the mascarpone, whisk until smooth.
• Allow the mixture to cool then fold in the semi whipped cream.
• Over a bowl of ice, allow the mousse to cool, whisking every so often to avoid splitting.
• It is best to have the inserts ready before making the mousse, so that you can start assembling the paddle pops immediately.

• In a small pot warm the milk, glucose and vanilla pods and seeds.
• When the milk has nearly come to the boil take off the heat and whisk in the gelatin.
• Strain over the white chocolate and white food colour powder.
• Use a wooden spoon to stir together then emulsify with a clean hand blender. Ensure to not allow as much air in as possible.
• The glaze needs to be made the day before. When glazing the paddle pops, the glaze should be at 33°C.