Dinner tonight was greasy burgers from a take-away joint that’s been going since 1957 … there goes my new years health kick! #isittoolatetostartagainagain?
And yet somehow, the thought that families have been eating from the same diner for almost six decades is rather comforting. It makes us feel connected to the history of the place, connected to my community. #connectedisgood
That little diner was there long before I was born, before the internet was invented, before Twitter existed and long, long before the avalanche of requests for a surprise Twitter Cake.
Can I just say a big thanks to YOU … we might live in the same suburb or around the world from each other but the amazing thing about 2014 is that we can be connected. So what better way to celebrate connectivity than with a Twitter Dessert! #twittercake #sweettweet
The jug that I used to make this dessert had a volume of 2L (0.53 gallons).
To make your own twitter dessert cookie cutter:
You will need Pure aluminium flashing from the hardware store. The one I used was 150mm wide and 0.3mm thick which allowed it to be easily bent but still hold its shape.
Here’s the twitter logo in various sizes to use as a template: twitter logos
Blue Chocolate Cremeux Recipe for twitter bird:
1 Tablespoon powdered gelatin
3 tablespoons of water
500g (17.64 ounces) white chocolate
550ml cream 35% fat
120g (4.23 ounces) egg yolks
60g (2.12 ounces) or 1/4 cup sugar
Blue food coloring
White food coloring
Stir together the gelatin and water and leave to one side.
Whisk together the egg yolks and sugar.
Break up the chocolate and place it in a bowl with a sieve over the top.
Bring the cream to the boil then gradually add to the yolk sugar mixture. Return this to the heat and warm to 80C (176 degrees Fahrenheit)
Remove from the heat and immediately stir in the gelatin and then pour through the sieve over the chocolate. Once melted stir to combine and add coloring.
White Chocolate Mousse Recipe
28g (0.99 ounces) gelatin
6 egg yolks
80g (2.82 ounces) sugar
20g (0.71 ounces) cornstarch
600g (21.16 ounces) cream
260g (9.17 ounces) white chocolate
30g (1.06 ounces) milk
100g (3.53 ounces) cream
1 tsp vanilla essence
Mix the gelatin and cold water and set aside to bloom.
Whisk together the egg yolks sugar and cornstarch
Heat the milk, cream and vanilla to a boil and the slowly add to the egg yolks. Return to the heat stirring constantly bring to the boil and continue to stire for another 30 seconds..
Remove from the heat and stir in the gelatin mixture the pour through a sieve over the chocolate. Once melted stir well.
Allow to cool the room temperature then whip the cream to soft peaks and fold through.
Twitter Dessert Base Recipe, pate de sucre
100g (3.53 ounces) plain or all-purpose flour
50g (1.76 ounces) cold cubed butter
35g (1.23 ounces) ground almonds
40g (1.41 ounces) powdered sugar or icing sugar
zest of one orange gratged and finely chopped
1 egg yolk
10 ml or 2 tsp fresh orange juice
Twitter Dessert Orange Glaze Recipe
200ml orange juice (approximately 2 1/2 oranges)
10g (0.35 ounces) gelatin
25g (0.88 ounces) cornstarch
150g (5.29 ounces) glucose syrup
280g (9.88 ounces) sugar
350g (12.35 ounces) cream
230g (8.11 ounces) white chocolate
Add 3 tablespoons of the orange juice to the gelatin and stir well.
Add 2 tablespoons of juice to the cornstarch and stir then add this to the rest of the orange juice.
Heat the glucose syrup and sugar in a saucepan to 300F (148.89 degrees Celsius) then add the cream. Continue to stir over the heat until smooth. Add the cornstarch juice mixture and stir over heat until thickens. Then remove from heat and stir in the gelatin until dissolved. Pour through a sieve over the white chocolate and then add orange colour. Tap on teh bench to remove air bubbles and leave to cool until ust slight warmer than room temperature. Pour over the frozen dessert to glaze.
Optional – White chocolate to decorate, see the post with instructions for making chocolate decorations.