It's raining, it's pouring, we had to do SOMETHING!!
Adapted from Marcus Wareing's Nutmeg and Custard, I made these little babies. I don't think the honey flavour is to my taste, but they are a brilliant texture and look like the picture :D
My adaptation stems from, you guessed it, a lack of almonds. I probably won't make these again as is, but it's worth having listed so I can adapt later.
Dessicated coconut (100g?)
12 leaves of gelatine (yep seriously - 12!)
7 tbsp clear honey
2 egg whites
1. Line a wet dish with clingfilm. I used a circular dish around 3o cm in diameter, however the book recommends 15cm square. A nice brownie pan would do nicely (which I need to add to my christmas list). The wetness lets the cling stick to the pan. If you have OCD like me you will try and get the wrinkles out of the cling, but it doesn't matter because you won't see anything.
2. Toast coconut. I put mine on a metal dish and placed under a grill till you can smell and see the toastiness. You start remembering it's in there after you've burnt two lots.
3. Sprinkle half the coconut on the clingfilm.
4. Soften up your gelatine in cold water and squeeze out.
5. Put sugar, honey and water into a little pot and melt over the hob. This is why it doesn't matter what sugar you use.
6. Once boiling, add gelatine and stir to let it dissolve. Boil it rapidly for 4 minutes (I actually set a timer for a hob item!! hahahaha)
7. Whisk egg whites to fluffiness. Because you're not putting sugar in, it won't get to stiff peak stage which you might be used to seeing, but it will be white and have plenty of volume despite the tiny amounts of whites used.
8. Pour boiling syrup into the egg whites and continue to whisk until fluffy. I saw this like an Italian meringue and you end up seeing waves in the whites holding a little bit. It won't be stiff, but relatively solid.
9. Tip into pan and top with remaining coconut.
10. Chill in the fridge for an hour and then slice into squares. A wet/hot knife might help but I just used a sharp one.
11. You might want to coat the other edges but it's your call. I fancy I might dip these in chocolate, or have some crisp drizzles for contrast. But meanwhile, I need to know if these will roast on a candle like normal ones do. Laters! x