![]() ![]() Divide the cream in half, setting aside one half for the sides and top of the cake. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries.Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Snip off the tip of the plain chocolate piping bag (start with a very small tip). ![]() lay a sheet of non-stick parchment paper over the template. Draw a tree within the rectangle to use as a template. Draw a credit card size rectangle on a piece of paper and position it vertically.Spoon the remaining melted chocolate into 2 separate disposable piping bags. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water.Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. For the filling, drain the jars of cherries, reserving the juice.Turn out onto a wire rack to cool and peel off the parchment. ![]()
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