The Recipe That Almost Proved Too Hard
When Zumbo's Just Desserts sent us this recipe, we thought why not give it a go... but it wasn't quite that easy!
While we weren't too surprised when it stumped Robin (have you see inside her kitchen?!), when Newsreader Monique hit her first road block it had us listening.
However after three days and a dash out to get some new equipment, Monique nailed Zumbo's Arnott's Mint Slice Zumbarons recipe.
Think you're keen to have a go? Here's the recipe...
Zumbo's Arnott's Mint Slice Zumbarons
100g blitzed Mint Slice biscuits
200g dark chocolate
150g of cream
150g almond meal
150g icing sugar
150g caster sugar
Green food colouring
To make ganache:
Bring the cream to a boil. Pour the hot cream mixture over the broken up dark chocolate in a separate bowl and mix together to make a creamy ganache. Cool to 50C. Blitz in the Mint Slice biscuits. Cover with cling film and cool for 4 hours or overnight.
To make shells:
1. SIFT Place the almond meal and icing sugar in a food processor and process to a fine powder. Sift in to a large bowl.
2. BOIL Put half the eggwhite in an electric mixer fitted with the whisk attachment (but do not switch it on yet). Put the caster sugar and water into a small saucepan over medium heat and bring to the boil. Add a few drops of the green food colouring at this stage, and continue cooking the sugar until it reaches 118°C (244°F).
3. WHISK When the sugar syrup is the right temperature, turn the mixer onto medium–high and whisk the eggwhites until lightly frothy.
4. COMBINE With the mixer in motion, slowly pour the sugar syrup in a steady stream down the side of the bowl and keep whisking until the meringue has cooled to 50°C(120°F). Add the remaining eggwhite to the almond meal and icing sugar mix, then fold through the cooled whipped meringue. Continue to fold the mixture until it begins to loosen. It is the right texture when the mixture falls slowly off a spatula.
5. PIPE Fit a piping (icing) bag with a 9 mm (3/8 inch) plain piping nozzle and fill with the zumbaron mixture. Line a tray with baking paper or a silicone mat. Holding the piping bag vertically about 1.5 cm above the tray, pipe straight down onto the tray to create 5 cm (about a 20c coin shape) rounds, leaving a 3 cm gap between each zumbaron. As you finish piping each round, quickly move the nozzle from 12 o’clock to 6 o’clock to finish the piping action. Tap the bag gently to get rid of any excess air. Leave the zumbarons at room temperature for about 30 minutes until a skin forms on the surface. The skin is important because it lifts while the zumbaron cooks, creating the ‘foot’ at the base. Preheat the oven to 160°C (315°F).
6. BAKE Put the trays into the oven and bake for 15 minutes. Check the zumbarons are firm to the touch, then remove them from the oven and leave them to cool on the trays.
7. PUT TOGETHER Once the shells are cool, place ganache in piping bag and pipe on to one shell from the pair, then place the other side on top to make a sandwich.
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