Sweet Tooth Experiments

Caramelised Banana Chocolate Rice Cake

Posted on May 5, 2018 by Ella Posted in Cakes .

Caramelised Banana Chocolate Rice Cake

Caramelised Banana Chocolate Rice Cake recipe

Think of the best flavor combo you can that is robustly complementary and succulently delicious. For me, (and I would anticipate a lot of other people) I think chocolate and caramel. And how do you mix these flavors up with a curious twist and give it personality? You add banana (caramelised Banana OMG).

As this flavor combo is nothing ground breaking I wanted to mix it up and produce a cake that is definitely not the norm.

Originally this bake was produced as a layered polenta pancake ‘cake’ with caramelized bananas in the layers covered by a chocolate ganache. However, the caramelized banana was too soft and ran out the sides of the cake, making the ganache then spill off the cake (such a shame – this could have been an epic recipe).

My next experiment with these flavours was inspired by my Orange and Poppy Seed Rice Cake , where I figured I could make a chocolate risotto cake with caramelised bananas on the top.

To get the banana to stay and not spill like my last attempt I decided to make this like an upside down cake and bake the caramelised banana into the cake (not as a layer filling).

After some playing around with the batters consistency I must say this cake has very interesting textures and addictive flavor!

Ingredients:

Caramelised Banana:

150g sugar
75g butter
90ml cream
2 large bananas

Rice Batter:

1 tsn vanilla essence
240g aborto rice
240ml cream
520ml milk
160g brown sugar
2 eggs
40g flour
20g cocoa powder
240g dark chocolate

Method:

Line a 25cm cake tin with baking paper and pre-heat the oven to 180c degrees.
Cut up the banana into slices, short ways (they will be the size of 20cent coin pieces) and leave aside.
Place the white sugar in a saucepan on a high heat and stir until the sugar melts and starts to brown.
Add the butter, being careful with the splatter and mix with a wooden spoon until combine.
Add the cream again being careful with the splash and stir until smooth and silky.
Add the banana slices and stir to coat them in the mix until they slightly soften.
Place the banana sliced in the base of the prepared cake tin with no overlap.
Pour the remaining caramel over the top to evenly cover the banana and place the tin in the freezer to harden slightly.
Meanwhile, place the vanilla essence, rice and cream into a saucepan on a simmering heat, stirring until the cream is absorbed.
Place the brown sugar into a bowl with the milk and stir until dissolved.
Slowly add the milk mix to the rice mix, 100ml at a time it’s until absorbed. Continue this process until all the milk has been absorbed and the rice resembles a creamy risotto like consistency.
Leave the mix aside until cool.
Place the eggs, one at a time into the rice mix, whisking each addition with a hand whisk.
Add the flour and cocoa powder to the mix and whisk until well combine.
Place the chocolate in a bowl over a saucepan of simmering water on the stove, stir the chocolate until just melted and smooth.
Add the melter chocolate to the mix and whisk with a hand whisk until combine.
Spoon the mix over the top of the caramel bananas and place in the oven for 45 minutes or until a skewer inserted in the center comes out just clean.
Leave the cake in the tin for 20 minutes then invert onto a plate.


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Quince Golden Syrup Pudding

Posted on April 29, 2018 by Ella Posted in Pudding .

Quince Golden Syrup Pudding

Quinces

I have had a few attempts at baking with this fruit in the past but have never been blown away by the finished product created. As it is a difficult ingredient to bake with my few attempts resulted in getting nowhere fast, in which, drove me even further to see Quince’s as a challenge to be conquered. After a string of attempts

As quinces in texture are similar to an apple and flavor like a sour nashi pear I opted for a cake style bake that would allow for a moist texture, but sturdy enough to holdup the heavy fruit pieces.

After a string of attempts I ended being very pleased with was a Quince pudding, in which I paired up with the complementing flavor of luscious golden syrup.

Ingredients:

Pudding:

220g quince peeled and diced
2 tbsn sugar
1 tbsn water
60g condensed milk
30g sugar
40g thickened cream
60g self raising flour
1 egg
2 egg yolks
1 tsn vanilla essence

Extra:

Vanilla ice-cream or double cream
Golden syrup

Method:

Pre-heat the oven to 170g degrees.
Place the diced quince in a bowl with the 2 tbsn sugar and the 1 tbsn water, stir.
Place the bowl in the microwave for 5 minutes or until the quince has absorbed the water and sugar and is soft at touch.
Once cooled, place the quince and all the remaining pudding ingredients into a food processor and blitz until smooth and creamy.
Grease 4 x 250ml (1 cup) soufflé ramekins with butter or oil spray.
Place the ramekins into a roasting tray (or equivalent tray/tin/pan) and pour the mix evenly into the ramekins.
Pour water into the bottom of the tray outside the ramekins until 1/3^rd of the ramekins are under the water.
Place the tray in the oven and bake for 20 minutes or until the cake bounced back once touched.
Remove the puddings from the tray and invert the ramekins onto serving plates.
Serve with a good scoop of vanilla ice-cream or double cream.
Top the pudding and ice-cream with a very generous drizzle of golden syrup and enjoy!

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Sago and Dried Fruit Boiled Pudding

Posted on April 21, 2018 by Ella Posted in Australian, Pudding .

Sago and Dried Fruit Boiled Pudding

Sago and Dried Fruit Boiled Pudding recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional category on this blog.

Following the Bread Fritters, the Sago Plum Boiled Pudding was my next favorite.

The recipe I have posted follows exactly as per the traditional, apart from a few slight tweaks in the volumes of some ingredients to make it just that extra bit flavorsome and moist (it was originally fairly dry but delicious).

As 4 recipes I made were boiled puddings I was able to understand the optimal consistency of the Sago Plum Boiled Pudding.

Also, I did tweak the name to be a little more appropriate, technically the recipe doesn’t have any plum in it at all…..

It may take aaaggggeeesss to cook but this pudding is well well worth the wait.

Sago and Dried Fruit Boiled Pudding recipe

Ingredients:

40g sago
120ml milk
50g butter, melted
50g breadcrumbs
140g dried fruit (dates/sultanas/currents/cranberries/cherries/raisins)
60g sugar
1 tsn ground cinnamon
½ tsn ground ginger
½ tsn ground mixed spice
1 tsn bicarb of soda

Method:

Place the sago into a bowl and cover completely with the milk. Allow the sago to soak, absorbing the milk for at least 2 hours.
Add the butter, breadcrumbs, dried fruit, sugar, spices and bi-carb of soda into the bowl of soaked sago and combine all the ingredients well with your hands.
Wet a muslin pudding cloth and ring out to remove access water.
Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
Steam the pudding in a large pot filled with water on a simmering heat for 2-2.5 hours, ensuring the pudding is completely immersed in the water the whole time (topping up the water level if need be as it steams).
Once cooked let the pudding sit in a sieve for 20 minutes over a bowl (to catch any excess water) then remove the elastic band and cloth.
Place the pudding onto a plate and serve with custard or double cream.

Sago and Dried Fruit Boiled Pudding recipe

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Carrot Cake Ice-Cream Biscuits Sandwich

Posted on April 15, 2018 by Ella Posted in Biscuits, Ice-cream cake .

Carrot Cake Ice-Cream Biscuits Sandwich

This is a really easy and quick ‘cheats’ version of an addictive carrot ice-cream sandwich.

The ‘cheat’ component coming from the use of store purchased vanilla ice-cream (saving you 45 mins prep + setting time) and using pre-cooked tin carrots (saving you 45 mins of prep + roasting the carrots time).

Now by no means am I saying you cannot make your ice-cream from scratch or roast your carrots from raw, however these days you can buy a premium quality vanilla-ice-cream.

I know canned carrots doesn’t sound very appealing but hear me out, once blitzed with the spices this mix will be so tasty you will want to use it as a dip.

This recipe has 2 parts the ice-cream and the biscuit component but let me tell you this ice-cream is the star. Yes my shortbread biscuits are my tried and quadruple tested biscuits that I use as the base to all my shortbread baking but even still this ice-cream is the hero.

To be honest I’m not the biggest fan of carrots but this ice-cream is a moreish tasting carrot cake treat.

I had high hopes for this recipe and OMG it came through with guns blazing.

Ingredients:

Ice-Cream:

2 x 410g can of cooked carrots
½ tsn ground ginger
½ tsn ground nutmeg
1 tsn ground cinnamon
40g icing sugar
400g vanilla ice-cream

Biscuit:

110g butter, softened
40g custard powder
50g icing sugar
150g flour
½ tsn baking powder
1 tsn ground cinnamon
½ tsn ground ginger
½ tsn ground nutmeg

Method:

Preheat the oven to 180c degrees and line a large baking tray with baking paper.
Take the ice-cream out of the freezer and allow it to soften for 10 minutes.
Place the drained carrots into a food processor and blitz until a puree is formed.
Pass puree through a sieve into a bowl and add the spices and icing sugar. Stir to combine.
Add the ice-cream to the carrot puree mix and beat with a hand whisk until well combined.
Place the ice-cream into the freezer for at least 3 hours to harden.
Meanwhile, place all the biscuit ingredients in a food processor and process until the mix clumps together.
Roll the mix into 12 x 30g balls and place onto the lined tray.
Using a fork push into the center of the ball slightly to form the biscuit shape.
Bake in the oven for 12 minutes or until the biscuits are slightly golden.
Place the biscuits on a cooling tray until cold then in the freezer to chill for 30 mins+.
Take the ice-cream and biscuits out of the freezer.
Sandwich the ice-cream between 2 biscuits using a spoon and remove any excess, place back in the freezer for 20 minute or until ready to serve.


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Easy Chocolate Mirror Glaze

Posted on April 7, 2018 by Ella Posted in Icing .

Easy Chocolate Mirror Glaze

Easy Chocolate Mirror Glaze recipe

I go through a lot of cocoa powder thus always fully stocked up (I prefer hot chocolate with cocoa powder instead of drinking chocolate powder for some odd reason).

So having chocolate on hand is not that common for me as I tend to use my handy cocoa powder, sugar and butter instead of melted chocolate.

Why I’m telling you this is because I went to make a mirror glaze today and didn’t have chocolate but had cocoa powder.

Usually (not always) a mirror glaze features melted chocolate, so I did some research and experimenting. The outcome, a cocoa powder easy-pease quick version that’s made from kitchen staple ingredients you would likely have already, (possibly not the cream so in the notes below I have a cream substitute recipe with milk & butter).

The outcome was a glaze that took a few mins that literally entails stirring ingredients in a pan then pouring over a cake. You can’t get much simpler than that! And the result, well you can see for yourself.

Also, as I have used gelatine in the glaze as it sets the mix really well and doesn’t take long to set.

Easy Chocolate Mirror Glaze recipe

Ingredients:

100g water
6g gelatin powder
150g sugar
3 tbsn cocoa powder
80ml cream

Method:

Place 1 tbsn of the water in a small bowl, add the gelatin and whisk until combine.
Place the remaining water, sugar, cocoa powder and cream into a saucepan and cook, stirring on medium heat for 10 minutes or until the mix has slightly thickened.
Turn the heat to low, add the gelatin mix to the chocolate mix and whisk with a hand whisk until the gelatin has melted and completely dissolved in the chocolate mix.
Take the pan off the heat and continue whisking until the temperature hits 30c degrees or is cool enough to touch (I used a candy thermometer to gauge the heat).
Place your cooled cake on a cooling rack with baking paper underneath to catch the remnant glaze.
Slowly pour the glaze in the middle of the cake.
When you have about 1/5^thof the glaze left in the pan pour it around the edges on the sides that may not be 100% covered with glaze. If all sides are covered already continue pouring the remaining mix in the middle of the cake.
Leave the cake for 5 minutes or until it stops dripping and place the cake on the rack in the fridge for 1 hour+ to set.
Once glaze is set use a spatula underneath the cake to pick it up and place on a plate to further decorate as you desire.

Note: As I didn’t have any cream when making this recipe the first time (and was too lazy to go to the shops) I substituted the cream for 25g butter and 55ml milk in which was heated in the microwave until just steaming.

Easy Chocolate Mirror Glaze recipe

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Posted on March 31, 2018 by Ella Posted in Cupcakes .

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Yes this does sound like a cupcake recipe with flavours at opposite side of the pairing scale.

The fragrant delicate vanilla taste mixed with the deep and strong olive oil palate, however stick with me for a minute as these flavours really do work together. The vanilla gives the olive oil richness and sweetness that makes an interesting and complimentary combination. However, using olive oil instead of butter means the loss of some soft and fluffiness, thus I needed to include some creaminess to the recipe.

As olive oil is a core ingredient in Greek/Italian food I though I would introduce an icing that also held these properties, therefore a ricotta icing was produced. The ricotta added the missing element making the cupcake very unique in taste and satisfying to eat. If you like the taste of olive oil you will definitely love this treat. And the touch of lemon zest, well this with the olive oil is a marriage made in heaven.

Ingredients:

Batter:

5 eggs (4 eggs + 1 yolk)
200g sugar
3 tbsn vanilla essence
180ml olive oil
175g flour
½ tsn cream of tartar

Icing:

200g icing sugar
110g butter
1 tbsn vanilla essence
1 + 1/2 tsn lemon zest
50ml olive oil
200g ricotta

Method:

Pre-heat the oven to 180c degrees and line a 24 capacity cupcake tin with patty pans.
Place the 5 egg yolks onto a bowl with 50g of the sugar and beat with electric beaters for 10 minutes, until the mix is pale and creamy.
Add the vanilla and olive oil and beat until light and creamy.
Add the flour and beat until just combine.
In a separate bowl beat the 4 egg whites until soft peaks.
Add the cream of tartar and remaining sugar, 1 tbsn at a time, beat until glossy and thick.
Fold ¼ of the eggwhite mix into the olive oil batter until combine.
Fold the remaining egg whites in until just combine.
Spoon the mix into the 24 medium size cupcake patties in the prepared cupcake tray.
Bake in the oven for 15 minutes of until a skewer inserted in the middle comes out clean.
Place the cupcakes on a rack to cool.
To make the icing beat the icing sugar and butter with electric beaters until light and fluffy.
Add the vanilla essence, zest, oil and ricotta and beat until the mix is smooth.
Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.

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M’Hanncha

Posted on March 25, 2018 by Ella Posted in Morocco, Traditional .

M’Hanncha

I can’t remember where I saw this dessert but a flavour pairing of almonds, rosewater and chocolate sounded quite interesting indeed. As I am always up for trying another cultures traditional sweet treats this gem had my name written all over it to at least trial with the hope it would be super delicious and worth the effort.

M’hanncha is a traditional Moroccan sweet treat that gets its weird name from its interesting looking shape. In Arabic, unsurprisingly, ‘m’hanncha’ means snake. Thus the dessert’s structure and make holds true to its name as it resembles a coiled snake.

For me this recipe is not as sweet as I would have liked, however the 20 people that taste tested deemed it thoroughly enjoyable (I do have a very sweet tooth also..).

Outcome – an appealing and very interesting textured dessert thanks to the almond meal.

Ingredients:

90g butter, melted
200g ground almonds
½ tsn almond essence
90g icing sugar
1 + 1/2 tsn rosewater
65g grated dark chocolate
6 filo pastry sheets
75g butter, melted, extra
1 lightly beaten egg
½ tsn ground cinnamon

Method:

Pre-heat the oven to 160c and line a 20cm spring form cake tin with baking paper.
Combine the butter, almond meal, essence, sugar, rosewater and chocolate in a bowl, stir.
Divide the mix into 3 long logs to the length of 5cm less than the longer size of the filo sheet.
Brush 1 sheet of pasty with the extra butter and place a 2^nd sheet on top, brush 2nd sheet with butter.
Place a log ontop of the pastry, long end ways, 5cm from end (2.5cm per side) thus a leaving 2.5cm boarder on the short end.
Roll the pastry tight to enclose the log,
Repeat with the remaining pastry, butter and logs for 2 more pastry rolls.
Pinch one end of one pastry log to seal it. This will be the centre of the coil. On the base of the lined spring form cake tin start the coiling into the spiral shape, from centre outwards.
Once you have rolled the pastry log into a tight spiral brush with the egg to join the next log.
Continue adding the logs end to end in the spiral pattern and using the egg to seal.
Brush the whole dessert with the egg and top with the cinnamon.
Clip the cake tin sides to the cake tin base to ensure the spring form pan is secure.
Bake for 25 minutes or until golden on colour.
Once cooled dust with icing sugar and serve.

Notes:

You can use oil spray if you don’t want to use the extra melted butter on the filo pastry.
If you don’t have a spring form cake pan that is fine you will just have to be careful picking up the coiled pastry and ensuring it’s tightly coiled then placing it into a cake tray on baking paper.
Be gentle when coiling the pastry as you don’t want to have too much of a heavy hand and tear. If this occurs you can just remove the pastry and start with 2 new fresh filo pieces.

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Australian Bread Fritters

Posted on March 11, 2018 by Ella Posted in Australian, Bread .

Australian Bread Fritters

Australian Bread Fritters recipe

A few Christmas’ ago my mother gave me a copy of the Australian Green & Gold cookbook in which was re-released to celebrate 75^th years since originally being published (publisher being New Holland). Why this is so interesting is that this particular cookbook features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

It’s a recipe book that was a staple book for my late grandmother (and most likely yours too).

I cannot remember what made me decided only now to actually read through the book finally but I’m glade I did (I think I had it in my head it was just savoury, in which is completely incorrect).

After finally, from so many recipes to choose from I decided on my top 15 most interesting based on the ingredients utilized to try out first hand.

It did take me a few weeks to work my way through the list with lots of surprises along the way. Some recipes were let’s just say…well….a massive 100% fail on taste and texture (the vermicelli noodle custard bake….yes it was not great at all).

Unexpectedly the best dessert (I was only replicating desserts) by a long shot was the Bread Fritters. A simple simple recipe that was melt in your mouth addictive, seriously!

I’ve made a fair amount of fritters/dumplings/doughnuts etc, basically every countries traditional main fried sweet treat and this one is right up the top.

Traditionally the flavour in the book was nutmeg…which I changed, but apart from tweaking this to cinnamon I followed word for word (and added in lots of extra steps too as the recipe is only 3 sentences long).

The end result – think Cinnamon doughnut with the ultimate fluffiness you can imagine.

Ingredients:

70g bread, crust removed then diced into cubes
200ml milk (approx. 200ml)
1 egg
30g flour
½ tsn salt
1 tsn ground cinnamon

Extra:

Oil, for frying
80g caster sugar

Method:

Place the bread cubes into a large bowl and cover completely with the milk (hence my approx. mention, you may need a tiny bit more or less pending how soft your bread is). Allow the milk to soak into the bread for at least 1 hour.
Once milk is absorbed mash the bread with a fork to a puree consistency.
Using a hand whisk beat the egg, flour, salt and cinnamon into the bread puree. Leave aside for 20 minutes.
Meanwhile, place paper towel on a plate to absorb excess oil on the fritters for later.
Place 80g of caster sugar in a bowl for coating the fritters once cooking them.
Place oil into a saucepan and heat to 150c on a candy thermometer.
Fry spoonful’s (a tbsn size is perfect) of mix into the oil (I used 2 tablespoons to do this), turning the fritters with tongs once they are golden brown on top.
Place cooked fritters on the paper towel plate as you go.
Once finished placed the fritters in the sugar, given them a good solid toss ensuing they have an even coat of the sugar, enjoy!

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Grape Candy Cake

Posted on March 10, 2018 by Ella Posted in Cakes .

Grape Candy Cake


I was in a sugar station shop the other day looking for a friend’s favourite American candy treat as a surprise when I saw the old wicked fizz lolly. I use to absolutely love these when I was a teen. I’ve eaten all the flavours and loved the sweet and acidic sherbet hit the lolly gives. So I decided that I would make a cake with wicked fizzes. I have made a very successful Red Skin Candy Cake in the past so it only made sense to use the successful batter base of this new cake I was about to make. After the learning’s from the last candy cake I made previously I decided that I would make a ganache infused buttercream to add some softness to compliment the bake. This cake definitely has the candy grape flavour I was looking for. A strong and sturdy definitely sweet candy cake outcome.

Ingredients:

Batter:

400ml water, boiled
14 grape flavour wicked fizz candies (140g)
170g white chocolate
170g butter
265g sugar
300g self-raising flour
2 eggs

Ganache:

200g white chocolate
100g thickened cream
14 wicked fizz candies (140g)

Filling:

160g butter, softened
60g thickened cream
50g icing sugar
180g ganache

Method:

Place the boiling water in a bowl with the candy. Set aside until the candy has dissolved in the water.
Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
Place the butter, chocolate, sugar and candy water in a saucepan on a medium heat, stiring until the mix is smooth and glossy.
Add the flour and whisk with a hand whisk until the mixture thickens.
Add the eggs and whisk with electric beaters adding one at a time until well combine and mix is fluffy.
Pour the mix into the cake tin and bake in the oven for 60 minutes or until a skew inserted into the middle of the cake comes out clean.
Place the cake onto a cooling tray until cold.
To make the ganache place the candy and cream into a saucepan on a medium heat and stir until the candy has melted and the mix is smooth.
Place the white chocolate in and remove the saucepan off the heat.
Stir until the white chocolate has melted and the mix is glossy and smooth.
Place the mix in the fridge to set to a spreadable consistency.
To make the filling place all the ingredients into a bowl (the ganache cooled) and beat with electric beaters for 5 minutes.
Cut the cake in half horizontally into 3 even layers.
Place one layer onto a plate and spread half the filling over the top, top the icing with the second cake, then the remaining filling. Top with the 3rd (last) cake layer.
Allow the cake to set for 1 hour in the fridge.
Remove the cake form the fridge and spread the ganache over the cake and the sides of the cake with a knife.
Place cake back in the fridge for 15 minutes to set, then enjoy!


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Port Coffee and Chocolate Mousse Sandwiches

Posted on March 3, 2018 by Ella Posted in Mousse .

Port Coffee and Chocolate Mousse Sandwiches

Port Coffee and Chocolate Mousse Sandwiches recipe

I love how coffee intensifies the richness of the flavour of chocolate. In a similar manner, I recently discovered port can also have a similar effect. So I figured it would be interesting to see what would happen if I used both of these flavours via liquors with the chocolate. Though my expected result didn’t occur the outcome was a success in an alternative way. The chocolate flavour was not enhanced, however the mix of the 3 flavours produced a very tasty and decedent twist to the standard chocolate mousse. The dark chocolate is still the dominant flavour, but is closely complimented with the liquors profiles. This recipe is not too crazy out-there, but an interesting twist that has a straightforward and uncomplicated method with no oven required!

Ingredients:

Mousse:

155g dark chocolate (75% cocoa)
2 eggs
70ml thickened cream
20ml Kahlua
10ml Port

Biscuits:

1 + 1/2 tbsn Port
2 + 1/2 tbsn Kahlua
12 chocolate coated digestive biscuits

Frosting:

1 egg white
Pitch of cream of tartar
15ml water
50g sugar

Method:

Place the chocolate into a saucepan and heat on the stove on low until the chocolate has just melted, take off the heat and leave to cool to room temperature.
Meanwhile, place the 2 egg yolks and cream into a bowl and using electric beaters whisk until soft peaks form.
Add the cooled chocolate, 20ml Kahlua and 10ml Port to the cream mix and beat until just combine.
In a separate bowl beat the 2 egg whites until stiff peaks form.
Fold the egg whites into the chocolate mix until just combine, place in the fridge for later use.
For the biscuits pour the 1+1/2 tbsn Port and 2+1/2 tbsn Kahlua into a shallow bowl and stir with a spoon to combine.
Dip 6 of the biscuits into the liquor mix to absorb some of the liquid, chocolate side up. Place soaked biscuits onto a plate, chocolate side down.
Cut 6 x 3cm strips of acetate paper, place a biscuit on the bench and wrap a strip around each biscuit. Hold the acetate in place with some sticky tape.
Repeat the wrapping process for all 6 soaked biscuits, place the biscuits with rings onto a large plate.
Remove the mousse for the fridge. Spoon the mousse on top of the biscuits until it reaches the top of the ring, then push down the mix softly with the back of a spoon to eliminate any gaps.
Dip the remaining 6 biscuits into the liquor mix, chocolate side up until all the liquor is absorbed.
Top the mousse with the 6 biscuits, chocolate side up.
Use your fingers gently, to push the top biscuit down slightly to sandwich the mousse.
Place the plate in the fridge overnight to set (or 4+ hours).
To make the frosting whisk the egg white and cream of tartar in a bowl with electric beaters until soft peaks form.
Place the water and sugar into a saucepan on a high heat, stirring until the sugar has dissolved.
Place a candy thermometer into the mix until it reached 120c degrees.
Start the beaters again for the egg whites and while beating pour the sugar syrup into the eggs whites slowly.
Continue beating the egg mix for 10 minutes.
Remove the acetate from the mousse sandwiches.
Place the icing into a piping bag with a star nozzle and pipe the sandwich tops with the frosting.
Slightly torch the tops of the frosting (ONLY the frosting do not melt the chocolate on the biscuit) until golden with a blow torch, place in the freezer for 10 mins.
Remove from the freezer and dust with a little cocoa powder and enjoy.