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Taste of the fairground

Taste of the fairground

Taste of the fairground

PT4H30M

Why not try?

1
First, make the toffee apples. Preheat the oven to 180°C/gas mark 4
2
Cut the cheeks of the apple into 1cm thick slices and use a 2cm pastry cutter to form discs
  • 3 apples, peeled
3
Place the butter, thyme and sugar in a frying pan and heat until the sugar and butter have melted. Once melted, turn up the heat and cook until the mixture is nice and thick
  • 50g of sugar
  • 50g of butter
  • 4 sprigs of thyme
4
Skewer each apple disc, coat completely in the toffee and place on a baking tray. Cook in the oven for 8-10 minutes, then remove and set aside to cool
5
For the marshmallow, place the sugar, water and glucose in a heavy-bottomed pan and bring to the boil. Heat the mixture to 127°C then stir in the gelatine and vanilla seeds, stirring until the gelatine has dissolved. Pour the mixture into a heatproof jug
  • 450g of caster sugar
  • 200ml of water
  • 1 tbsp of liquid glucose
  • 9 sheets of gelatine, soaked
  • 1 vanilla pod, seeds scraped
6
Whisk the egg whites to stiff peaks, then gradually whisk in the hot syrup until thick and glossy. Keep whisking for 5 minutes after you have added all of the syrup to form stiff peaks
  • 2 large egg whites
7
Lightly brush a shallow tray with olive oil and sprinkle over some icing sugar and cornflour to coat. Pour the marshmallow mix into the tray and spread out evenly with a spatula. Set aside for at least an hour to set
  • 1 tsp olive oil
  • cornflour for dusting
  • icing sugar for dusting
8
Lightly dust a work surface with icing sugar and cornflour and turn out the marshmallow onto it. Using a hot knife, cut the marshmallow into neat 2cm cubes
  • cornflour for dusting
  • icing sugar for dusting
9
To assemble, thread a cube of marshmallow onto a skewer, then thread through an apple disc on top. Use a blowtorch to lightly caramelise the marshmallow and set aside until needed
10
For the doughnuts, add the butter, salt, sugar and water to a medium pan and place on the hob. Simmer the mixture until combined
  • 300g of butter
  • 2 pinches of salt
  • 45g of sugar
  • 450ml of water
11
Beat the flour into the mixture, keeping it on the heat, until the dough starts to come away from the edges of the pan. Turn the dough out onto a tray and leave to cool
  • 450g of plain flour
12
Once cool, add to a food processor and pulse a few times. Add the eggs gradually, mixing as you go until the dough is smooth and velvety
  • 9 eggs
13
Scrape the dough into a piping bag and pipe fingers of the mixture onto a lined baking tray. Keep in the freezer for 2-3 hours until solid
14
Once ready to cook the doughnuts, combine the sugar and cinnamon and spread out to cover a plate
  • 50g of ground cinnamon
  • 150g of sugar
15
Preheat the deep-fryer and fry the doughnuts for 8-10 minutes, until nicely golden and puffed up
  • vegetable oil, for deep frying
16
Once ready, roll the doughnuts in the cinnamon sugar - use tongs to do this as they will be very hot. Set the doughnuts aside until ready to serve
17
To make the raspberry curd, pulse the raspberries in a blender until smooth, then push the pulp through a fine sieve to remove all the pips. Transfer the strained juice to a saucepan and simmer until reduce. Remove from the heat and leave to cool
  • 4 punnet of raspberries
18
Prepare a bain marie by setting a heatproof bowl over a pan of simmering water. Add the egg yolks, whole eggs and sugar to the bowl and whisk, before whisking in the raspberry juice and gelatine until incorporated. Keep whisking and heating until you reach a custard-like consistency
  • 115g of egg yolk, approximately 6 eggs
  • 150g of egg, approximately 3 eggs
  • 115g of sugar
  • 1 gelatine leaf, soaked
19
A little at a time, whisk in the butter until the raspberry curd is smooth and emulsified. Tip the mixture into serving bowls and keep in the fridge until needed
  • 150g of butter, cold and diced
20
To make the coconut custard, add the Malibu to a pan and reduce by half. Add the vanilla pods, coconut milk and double cream to another pan and bring to the boil
  • 100ml of Malibu
  • 2 vanilla pods, seeds scraped
  • 250ml of coconut milk
  • 250ml of double cream
21
Whisk the egg yolks and sugar in a bowl until smooth and pale
  • 115g of egg yolk, approximately 6 egg yolks
  • 90g of sugar
22
Measure out 50ml of the hot cream and coconut and add to another pan. Squeeze any excess water from the gelatine and add to the cream to dissolve
  • 1 gelatine leaf, soaked
23
Pour the rest of the hot cream onto the eggs, whisking until incorporated. Return to the pan and cook out until thick enough to coat the back of a spoon. Once thickened, add the gelatine cream to the custard and stir well
24
Mix the reduced rum into the custard before passing through a sieve. Set aside to cool, then transfer to piping bags. Pipe the custard into glass jars and keep in the fridge until needed
25
Now make the peanut popcorn. Add the oil to a medium-sized pan with a lid and place over a medium heat. Once hot, add the popcorn kernels and put the lid on the pan
  • 100g of popcorn kernels
  • 1 tsp olive oil
26
Keeping the pan over the heat, shake the pan while the corn pops until the popping stops
27
Take the pan off the heat, tip the popcorn into a wide tray and allow to cool slightly before removing bits of corn that haven’t popped
28
Place a large heatproof bowl over a pan of simmering water (making sure the bottom of the bowl isn’t touching the water) and add the chocolate. Stir until all the chocolate has melted, then add the popping candy and nuts
  • 100g of milk chocolate
  • 2 tbsp of popping candy
  • 50g of roasted peanuts, chopped
29
Add the popcorn to the bowl and stir to coat. Once well-mixed, spread onto a lined tray and leave in the fridge to set for 10-15 minutes
30
Once set, break the popcorn up into bite-sized pieces and sprinkle over the coconut custard
31
To make the lollipops, add the honey, sugar, glucose and water to a large pan (the mixture will increase greatly in volume once the bicarbonate of soda has been added) and heat until everything has dissolved and is a light caramel colour
  • 50g of honey
  • 325g of caster sugar
  • 125g of glucose syrup
  • 4 tbsp of water
32
Sprinkle in the bicarbonate of soda and whisk the mixture. As it froths up, keep whisking to knock the air out for a couple of minutes. Pour the mixture into a lined baking tray (enough to cover one half of the tray) and push in the lollipop sticks. Leave to one side until the honeycomb has completely hardened
  • 1 tbsp of bicarbonate of soda
33
While the honeycomb is setting, set 2 heatproof bowls over a pans of simmering water (making sure the pans don’t touch the water) and add milk chocolate to one bowl and white to the other, stirring to melt. Sprinkle some chocolate-covered popping candy onto a plate
  • 100g of milk chocolate
  • 100g of white chocolate
  • 250g of popping candy, chocolate-coated
34
Carefully cut the honeycomb into individual lollipops before dipping into the chocolate. Quickly roll the lollipops in the popping candy, then place on a lined baking tray. Leave to set in the fridge for 1-2 hours before serving
35
Combine all of the elements and serve as you wish - props can be used to make the dish more presentable but are not essential

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Ingredients

Metric

Imperial

Toffee apples

Marshmallow

  • 450g of caster sugar
  • 200ml of water
  • 1 tbsp of liquid glucose
  • 9 sheets of gelatine, soaked
  • 1 vanilla pod, seeds scraped
  • 2 large egg whites
  • 1 tsp olive oil
  • cornflour for dusting
  • icing sugar for dusting

Doughnuts

  • 300g of butter
  • 2 pinches of salt
  • 45g of sugar
  • 450ml of water
  • 450g of plain flour
  • 9 eggs
  • vegetable oil, for deep frying

Cinnamon sugar

Raspberry curd

Coconut custard

Peanut popcorn

Honeycomb lollipops

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