{"id":48504,"date":"2016-12-16T17:33:38","date_gmt":"2016-12-16T07:33:38","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=48504"},"modified":"2016-12-16T17:59:41","modified_gmt":"2016-12-16T07:59:41","slug":"christmas-sugar-snow-globe-desserts","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/christmas-sugar-snow-globe-desserts\/","title":{"rendered":"Christmas Sugar Snow Globe Desserts"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/12\/P2220535-550x413.jpg\" alt=\"sugar dome dessert ann reardon\" width=\"550\" height=\"413\" class=\"photo\" data-wp-pid=\"48508\" \/><br \/>\n&nbsp; <\/p>\n<p>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.<\/p>\n<p>Each dessert has a pistachio base, orange curd, diplomat cream, fresh fruit and is then topped with the thin sugar globe.  <\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/kKTXzsjejEs?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h4 class=\"fn\">To make these Christmas sugar snow globe desserts you will need:<\/h4>\n<p>(makes 12 mini tarts)<\/p>\n<p><strong>Pistachio Base<\/strong><br \/>\n<span class=\"ingredient\"><span class=\"amount\">250g (8.82 ounces) or 1 1\/2 cups<\/span> <span class=\"name\">plain flour<\/span><\/span><br \/>\n125g (4.41 ounces) or 1\/2 cup plus 1 tablespoon of sugar<br \/>\n125g (4.41 ounces) or 1\/2 cup plus 1 tablespoon butter<br \/>\n35g (1.23 ounces) or 1\/4 cup pistachios<br \/>\n30g (1.06 ounces) or 1\/4 cup hazelnuts<br \/>\n1 egg<br \/>\n1 drop green gel food coloring<br \/>\nCut 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.<br \/>\nPreheat the oven to 180C (356 degrees Fahrenheit) and follow the directions on the video for placing in the lined baking tins.<\/p>\n<p><strong>Orange Curd<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/12\/P2220585-550x413.jpg\" alt=\"yummiest dessert recipe ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-48512\" data-wp-pid=\"48512\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220585-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220585-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220585-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220585-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n500mL (16.91 fluid ounces) or 2 cups of fresh orange juice<br \/>\n3\/4 tablespoon of gelatine<br \/>\nrind of one orange<br \/>\n125g (4.41 ounces) or 1\/2 cup plus 1 tablespoon of sugar<br \/>\n3 eggs<br \/>\n200g (7.05 ounces) or 3\/4 cup plus 3 tablespoons of butter, cubed<\/p>\n<p>Add a little of the juice to the gelatin and stir it through straight away then leave to absorb the liquid.<\/p>\n<p>Place the rind, juice and sugar into a pan and boil down to 250mL (8.45 fluid ounces) or 1 cup. <\/p>\n<p>Add in the gelatin and stir until melted.<\/p>\n<p>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.<\/p>\n<p>Strain through a sieve to get rid of the bits of rind.<\/p>\n<p><strong>Diplomat Cream<\/strong><br \/>\n60ml or 1\/4 cup cream<br \/>\n60ml or 1\/4 cup milk<br \/>\n1 egg yolk<br \/>\n40g (1.41 ounces) or 3 tablespoons of sugar<br \/>\n8g (0.28 ounces) or 1 tablespoon of cornflour or corn starch<br \/>\nplus an additional 125ml or 1\/2 cup of of cream<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-12-at-11.39.18-PM-550x243.png\" alt=\"diplomat cream recipe ann reardon \" width=\"550\" height=\"243\" class=\"aligncenter size-large wp-image-48519\" data-wp-pid=\"48519\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-12-at-11.39.18-PM-550x243.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-12-at-11.39.18-PM-300x133.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-12-at-11.39.18-PM-768x340.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-12-at-11.39.18-PM-400x177.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/Screen-Shot-2016-12-12-at-11.39.18-PM.png 1859w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Pour the milk and cream into a saucepan.  <\/p>\n<p>In a bowl whisk together the cornflour, sugar and yolks.  Add 2 tablespoons of the cream and whisk again to make a smooth paste.<\/p>\n<p>Heat the milk and cream until it just starts to boil then add into he egg yolk mixture, whisking as you do.<\/p>\n<p>Return the mixture to the pan and stir over the heat until it thickens.<\/p>\n<p>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.  <\/p>\n<p>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.<\/p>\n<p>Place into a piping bag with a star shaped tip.<\/p>\n<p><strong>Sugar Dome<\/strong><br \/>\n300g (10.58 ounces) or 1 1\/3 cups sugar<br \/>\n200g (7.05 ounces) or 1\/2 cup glucose syrup<br \/>\n75mL (2.54 fluid ounces) water<br \/>\nsilicone hemisphere mold<br \/>\ncandy thermometer<br \/>\nSpray the mold with a little cooking oil and rub it over the surface so the sugar doesn&#8217;t stick.<br \/>\nPlace the sugar water and glucose syrup into a pan over high heat.<br \/>\nOnce it starts to boil wash down the sides of the pan using a wet pastry brush.<br \/>\nHeat to 150C (302 degrees Fahrenheit) then immediately remove from the stovetop and cool to 130C (266 degrees Fahrenheit).<br \/>\nProp you silicone mold up on a board on an angle so excess sugar syrup can run down.<br \/>\nPour the hot sugar syrup over each mold.<br \/>\nAs it is starting to thicken push down with a greased circle cookie cutter around the base of each mold.<br \/>\nOnce it is completely cold peel away he mold then gently push up on each dome to loosen it from the base.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/12\/P2220529-e1481544498734-550x733.jpg\" alt=\"sugar dome dessert recipe ann reardon\" width=\"550\" height=\"733\" class=\"aligncenter size-large wp-image-48510\" data-wp-pid=\"48510\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220529-e1481544498734-550x733.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220529-e1481544498734-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220529-e1481544498734-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220529-e1481544498734-768x1024.jpg 768w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Assembly<\/strong><br \/>\nPlace a heaped tablespoon of orange curd into each tart.<br \/>\nPipe little stars of diplomat cream over the curd.<br \/>\nAdd fresh fruit and a sugar dome on top of each tart.<br \/>\n<h7 class=\"updated\">Copyright \u00a9 2016 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/christmas-sugar-snow-globe-desserts\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220535-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"sugar dome dessert ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220535-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220535-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220535-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/12\/P2220535-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"48508\" \/><\/a><p>&nbsp; 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<\/p>\n","protected":false},"author":1,"featured_media":48508,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[31,2679,2683,2681,952,1184,2684,2682,2680],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/48504"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=48504"}],"version-history":[{"count":7,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/48504\/revisions"}],"predecessor-version":[{"id":48523,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/48504\/revisions\/48523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/48508"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=48504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=48504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=48504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}