Recipe difficulty: Easy
Prep time: 1 hour
Makes: 2 x 24x24cm square sandwich tins
Make the White Chocolate, Cranberry and Clementine Slice
Easy 3 steps
Step 1 - The base for the slice
Ingredients
- 120ml - Milk
- 120ml - Orange Juice
- 10ml - Lemon Juice
- 230g - Unsalted Butter
- 215g - Caster Sugar
- 215g - Golden Brown Sugar
- 2 quantity - Egg
- 500g - Plain Flour
- 30g - Baking Powder
- 10g - Salt
- 100g - Fresh Cranberries
- 100g - Clementine Segments (cut into small pieces)
Preparation
- Mix the milk with orange and lemon juice and set aside.
- Cream the butter and sugars together.
- Add eggs.
- Fold in the flour, baking powder and salt.
- Lightly fold in cranberries and clementine pieces.
Step 2 - Clementine Ganache
Ingredients
- 300g - Whipping Cream
- 30g - Sorbitol
- 1000g - White Chocolate Callets: Recipe N° W2
- 60g - Cocoa Butter
- 100ml - Clementine Juice
- 10g - Clementine Zest
- 30ml - Orange Liqueur Cointreau/Grand Mariner
Preparation
- Heat the cream and sorbitol in a sauce pan and then boiling remove and pour over the chocolate.
- With a hand blender blend together, you may have to heat slightly in the microwave as it’s a small amount of cream.
- Add the soften cocoa butter then the clementine juice, zest and liquor.
- Place in a bowl and allow to set at room temperature. When it reaches the right consistence to pipe place in a piping bag and pipe on top of the sponge.
Step 3 - Decorate with Callebaut's Finest White Chocolate
Ingredients
Preparation
- Temper the white chocolate then place in a piping bag.
- Take some strips of clear guitar sheets 30x7cm and pipe about 6x1cm disc on the lower part of the sheet.
- Then use a small brush and swoop the chocolate up wards with a slight curve.
- Place the strip in a tub or on curved plastic gutter to give a curved look.
Ingredients highlight
