Christmas Sugar Snow Globe Desserts
These delightful little desserts have a sugar snow globe over the top. If you wanted you could add some white sprinkles on the inside to make it even more snowy but I liked the subtle bubbles in the sugar.
Each dessert has a pistachio base, orange curd, diplomat cream, fresh fruit and is then topped with the thin sugar globe.
To make these Christmas sugar snow globe desserts you will need:
(makes 12 mini tarts)
Pistachio Base
250g (8.82 ounces) or 1 1/2 cups plain flour
125g (4.41 ounces) or 1/2 cup plus 1 tablespoon of sugar
125g (4.41 ounces) or 1/2 cup plus 1 tablespoon butter
35g (1.23 ounces) or 1/4 cup pistachios
30g (1.06 ounces) or 1/4 cup hazelnuts
1 egg
1 drop green gel food coloring
Cut the butter into the flour and then rub in until it resembles fine bread crumbs. Crush the pistachios and hazelnuts and add to the flour mixture along with the sugar. Stir well then add in the beaten egg. Mix until it forms a ball then tip and out knead lightly. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180C (356 degrees Fahrenheit) and follow the directions on the video for placing in the lined baking tins.
Orange Curd
500mL (16.91 fluid ounces) or 2 cups of fresh orange juice
3/4 tablespoon of gelatine
rind of one orange
125g (4.41 ounces) or 1/2 cup plus 1 tablespoon of sugar
3 eggs
200g (7.05 ounces) or 3/4 cup plus 3 tablespoons of butter, cubed
Add a little of the juice to the gelatin and stir it through straight away then leave to absorb the liquid.
Place the rind, juice and sugar into a pan and boil down to 250mL (8.45 fluid ounces) or 1 cup.
Add in the gelatin and stir until melted.
Whisk in the eggs and stir for a few minutes over the heat until it thickens. Remove from the heat and stir through the butter.
Strain through a sieve to get rid of the bits of rind.
Diplomat Cream
60ml or 1/4 cup cream
60ml or 1/4 cup milk
1 egg yolk
40g (1.41 ounces) or 3 tablespoons of sugar
8g (0.28 ounces) or 1 tablespoon of cornflour or corn starch
plus an additional 125ml or 1/2 cup of of cream
Pour the milk and cream into a saucepan.
In a bowl whisk together the cornflour, sugar and yolks. Add 2 tablespoons of the cream and whisk again to make a smooth paste.
Heat the milk and cream until it just starts to boil then add into he egg yolk mixture, whisking as you do.
Return the mixture to the pan and stir over the heat until it thickens.
Pour it into a flat dish and cover with plastic wrap to stop it forming a skin. Then place the in the fridge to cool down.
Once it is chilled whip the additional cream to form soft peaks. Take two spoonfuls of whipped cream and whisk it into the custard to lighten it. Now fold the custard into the cream.
Place into a piping bag with a star shaped tip.
Sugar Dome
300g (10.58 ounces) or 1 1/3 cups sugar
200g (7.05 ounces) or 1/2 cup glucose syrup
75mL (2.54 fluid ounces) water
silicone hemisphere mold
candy thermometer
Spray the mold with a little cooking oil and rub it over the surface so the sugar doesn’t stick.
Place the sugar water and glucose syrup into a pan over high heat.
Once it starts to boil wash down the sides of the pan using a wet pastry brush.
Heat to 150C (302 degrees Fahrenheit) then immediately remove from the stovetop and cool to 130C (266 degrees Fahrenheit).
Prop you silicone mold up on a board on an angle so excess sugar syrup can run down.
Pour the hot sugar syrup over each mold.
As it is starting to thicken push down with a greased circle cookie cutter around the base of each mold.
Once it is completely cold peel away he mold then gently push up on each dome to loosen it from the base.
Assembly
Place a heaped tablespoon of orange curd into each tart.
Pipe little stars of diplomat cream over the curd.
Add fresh fruit and a sugar dome on top of each tart.
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Awesome and inspiring but in the video you say “egg yolks” and the method refers to the same, but the ingredients list states only “1 egg yolk”. How many should it be?
Hi, awesome tutorial, I was going to attempt your sugar domes for a charity event I have coming up in a month. Was just wondering if you knew how long these would keep for? Thank you
Hi Rebecca sugar work is impacted by moisture or humidity so I would recommend making them no more than a day out from your event.
how long does it take for the globes to dry?
Hi Carol, They should be dry as soon as they are cool. Maybe 10 minutes.
I tried it but used cup cakes instead and it came out really well. Thanks so much xx
Hi Nancy, they look beautiful!
That’s weird. My posts weren’t approved but deleted? May i ask why, as i asked a legitimate question about what size tins/pans to buy since i couldn’t find the ones suggested?
Hi Lily, I can see your posts. They aren’t deleted but as you used web addresses in them, they by default get quarantined. Theu then need to be individually reviewed and web addresses adjusted or removed. This is a standard security measure on most sites as otherwise spammers have a field day with addresses provided. If you check back shortly, you should see your queries go up without the web addresses visible.
I accidentally pasted the wrong link. Would these be okay to use instead? link removed
I would be using a 6.5cm sphere mold for the globe.
Hi Lily, This one should work. Ann used Bakers Secret pans, but you will find that as this was a while ago, they don’t have thenm currently available. There are some loose based individual tarte or cheescake pans available. They are usually sold in pairs.
Just curious but what size tart/cheesecake pans were used? I saw someone comment that the ones used came from Bakers Secret, but they are not listed anywhere on the Bakers Secret site when i searched for them. Would it be okay to use these instead?
(address removed).
Love it, finally a recipe that I can understand. It was very clear on making it. So I thankyou and I will try to make this.
Here is the other one.
Thank you for the recipe, Ann. I have made some of your desserts before and decided to try making some of these for my dads birthday. As is expected when using your recipes, they turned out great. Everything went smoothly except for the sugar globe, which I swapped for a quicker garnish. (the pictures included were taken by my dad who is a professional photographer.)
Thank you for making it a great week once again 😉
-Harry
They look so good Harry. Well done!
Hi I am going to do the globes for a Christmas dinner party. What size are the silicone hemispheres and the diameter of the cake tins- so they all match!! Difficult to see on pictures. thnaks a lot Chris
Hi Chris, Just make sure whatever you use matches in size. They dont need to be the same as Ann’s. Here is a link to a similar mold to get you started: https://goo.gl/TL2gtP
Hi Ann
My girls and I are amazed of your talent. We are watching you over and over again.
The way you explain the method of creating all your cakes is very simple and helpful. As I am not professional I have difficulties when it comes to storing cakes because I want to prepare in advance rather than leave it for the last minute.
Thanks for the feedback Betty.
I think 1/2 cup butter is 200g not 100g
My boyfriend and I love watching your videos and since his birthday was yesterday, he asked if I could make this for him as a treat. I messed up the curd along the way so I had to improvise a lot and ended up with whipped cream instead of the diplomat cream. They still managed to turn out alright though in the end I think. Thanks for the wonderful recipe! ^^
And the inside of the dessert…
Great effort Emily. Your berries look so good!
Can you just use a bowl instead of a silicone mold?
Hi Caitlin, The silicon molds can be gently peeled off. You can’t do that with a bowl and your sugar bowl would then likely crack.
And here is a plated one 🙂
Looks fabulous. Well down Khawla.
Thank you ann it was amazing
Very beautifull desert! Where did you buy the lined baking tins?
Hi Marleen, the individual loose based tins are available from a number of suppliers. The ones used in this video came from Bakers Secret.
Very beautifull desert! Where did you buy the lined baking tins?
Hello mam…I really love all ur recipes…u guide so well…thanks alot..this one so good n presentable..I’ll try this today but without eggs..