Thursday, 9 December 2010
The dessert is decorated with gold leaf, gold lustre and that horrible popping candy that was popular back in the 1970s when it was called Space Dust. For those who don't have any spare gold lying around in their larder, a sliver of gold leaf is available from Waitrose for a very reasonable £3.99, while gold lustre will set you back just £2.49 and Space Dust is priced at a mere £2.99.
Neil Nugent, Waitrose executive chef, said the gold leaf was an affordable way of adding a touch of Blumenthal's magic to home-made desserts. 'For those who missed out on the sell out Hidden Orange Christmas pudding, this is great way to stamp the Heston hallmark on your Christmas,' he said.
'The gold leaf is something that is fun and innovative – and a great way to recreate some of Heston’s theatricality and spectacle in your own home. It is an affordable luxury for Christmas when people want to add a bit of sparkle and glamour.'
I doubt NHS patients will get to taste Heston's little confection which costs as much to make as four days' worth of food budget per patient. Still, if you feel like a 24-carat Christmas then here's the recipe:
For the spiced chocolate popping candy tart:
1 tbsp ground cinnamon
Pinch of ground nutmeg
¼ tsp ground ginger
100g dark chocolate (minimum 60% cocoa solids), broken into small pieces
25ml grapeseed oil
50g popping candy
To decorate the tart:
Spiced chocolate popping candy (see above)
2 tbsp cocoa powder
½ tsp Rainbow Dust Gold Lustre
1 sheet edible gold leaf
Measure out the ground spices into a bowl and mix them all together thoroughly.
Put the chocolate and oil in a bowl and place the bowl over a saucepan of simmering water. Using a spatula, mix the chocolate until it has fully melted and is well combined with the oil. Take the chocolate off the heat and allow to cool to room temperature.
Once cool, add the popping candy and mix well. Pour the mixture through a sieve in order to remove the excess chocolate and then spoon the popping candy on to a parchment-lined tray and spread with a spoon. Transfer to the freezer for 10 minutes to set.
Break the set popping candy into small pieces and add the spice mix. Toss them together in the bowl. Keep in an airtight container until needed.
To decorate the tart:
Sprinkle the spiced popping candy generously over the surface of the tart. Place the cocoa powder and gold lustre in a sieve and dust over the tart. Add the gold leaf for a really glitzy finish.