Coole Swan and Pink Peppercorn Almond Biscuits with Homemade Raspberry Jam
Yields: 6 lava cakes
Chocolate lava cake
142g 70% dark chocolate
135g Butter unsalted
142g Icing sugar
4 and a half eggs
Frozen Coole Swan White Chocolate
Coole Swan white chocolate centre
55g Coole Swan
Half an egg
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How to make Coole Swan and Pink Peppercorn Almond Biscuits with Homemade Raspberry Jam
Mix the dry ingredients together.
Add the butter and almond butter at room temperature.
Combine all the ingredients and mix until you have a consistent dough.
You can use a mixer with a paddle.
Cling film and leave in the fridge for 12 hours.
Roll the dough to 2mm thickness.
Some flour on the rolling pin will ensure the dough does not stick.
Cut to your desired shape.
Place on a tray with parchment paper.
Cook in a preheated oven at 160C for 8 to 10 minutes until golden.
Leave to cool before filling with the jam and ganache.
Start by adding the raspberries and 150g sugar into a large pot on a medium heat.
Stir and let the raspberries break.
When the mix is starting to boil add the remaining 30g of sugar mixed with the pectin in a cascade and keep mixing (You can sieve the mix before adding the sugar to keep the seeds away).
Keep cooking and stirring for a few minutes until the mix thickens slightly.
Remove the jam from the pot and let cold before use.
Coole Swan and pink peppercorn milk chocolate ganache
The day before, infuse the Coole Swan with the pink peppercorn by bringing it to the boil for 1 minute and let cool, cover with a cling film for 12 hours.
Bring the Coole Swan back to the boil adding the honey.
Remove the peppercorns.
Pour three times into the chocolate, emulsifying with the help of a hand blender.
Let cool and use at room temperature.
Pipe the ganache on one biscuit leaving a small hole in the middle for the jam.
Pipe on the jam.
Cover with a second biscuit and press lightly.
Decorate the biscuits as desired.
I sprinkled them with some ruby chocolate and add a fondant decoration.
Tips and tricks:
To keep the shape of the cookies, put them in the freezer for 5 minutes before cooking.
To avoid the biscuit from getting soggy with the moisture from the fillings, paint the inside with some white chocolate.
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