Coole Swan Winter Ball by @elenasweetthinking

Ingredients

   5/5 (1 votes)

Makes 8

Matcha and olive oil financier

2 eggs

125g caster sugar

100g milk

62g olive oil

62g rapeseed oil

120g plain flour

5g Matcha powder

9g baking powder

Cranberry liquid centre

300g cranberry juice

30g caster sugar

5g pectin

2 cinnamon stick

1 orange zest

15g fresh pine

Matcha Sable 

125g plain flour

75g butter unsalted

50g icing sugar

15g egg yolk

1g baking powder

3g matcha powder

4g salt

 

Coole Swan cinnamon and orange mousse

250g Coole Swan

50g caster sugar

16g corn flour

1 Cinnamon stick

1 orange zest

10g gelatine leaves

400g Semi whipped cream

Matcha glaze

150g water (pine infused water if desired)

10g matcha tea

125g caster sugar

175g glucose syrup

100g condensed milk

13g gelatine leaves

150g white chocolate

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How to make Coole Swan Winter Ball by @elenasweetthinking

Matcha and olive oil financier

Step 1.

Whip eggs and sugar until pale and fluffy.

Step 2.

Add the milk and the oils intercalating one and the other.

Step 3.

Mix plain flour, matcha, lemon zest and baking powder.

Step 4.

. Fold into egg mixture.

Step 5.

Place in a cake tin and spread evenly.

Step 6.

Cook at 175C for 12 minutes until golden. Cut into disks and freeze.

Cranberry liquid centre

Step 1.

Bring cranberry, cinnamon, orange zest and pine to the boil and let reduce by 1/3.

Step 2.

Strain and put back onto the heat.

Step 3.

Add the sugar and the pectin mixed together.

Step 4.

Cook for two minutes.

Step 5.

Place in the moulds and freeze.

Matcha sable

Step 1.

Mix the flour and the butter until crumbled.

Step 2.

Add the rest of the ingredients and mix until smooth biscuit dough consistency.

Step 3.

Let it rest in the fridge for 2 hours.

Step 4.

Roll to 4mm and cut into circles for the base.

Step 5.

Cook at 160C for 10 to 12 minutes until golden.

Coole Swan cinnamon and orange mousse

Step 1.

Mix Coole Swan with the caster sugar, corn flour, cinnamon and orange zest.

Step 2.

 Cook until it reaches 82C and thickens.

Step 3.

Take cinnamon stick out. Add bloomed gelatine . (Follow gelatine instructions)

Step 4.

Let it cool down to 30C.

Step 5.

Add semi whipped cream in two parts.

Step 6.

Pipe the mix to half the mould.

Step 7.

Add cranberry centre and matcha sponge.

Step 8.

Pipe mix until the top. Freeze.

Matcha glaze

Step 1. 

Whisk matcha and water.

Step 2. 

Bring to the boil with sugar and glucose.

Step 3

Add condensed milk and bloomed gelatine.

Step 4. 

Pour over white chocolate and emulsify.

Step 5.

Use to glaze the Coole Swan Winter balls at 40C.

Vanilla pine tree marshmallow

Step 1. 

Cook sugar and pine water to 115C.

Step 2. 

At the same time, put trimoline and vanilla in the mixer and whisk.

Step 3. 

Add bloomed gelatine to the pine water.

Step 4.

Pour over trimoline while whisking at high speed.

Step 5.

Keep whisking until it cools down to 35C.

Step 6.

Pipe in lines over a bed of the corn flour and icing sugar.

Step 7.

Dust with the same mix.

Step 8.

Let it set for three hours. Use to decorate the dessert.

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