Pistachio & White Chocolate Swirls

Method

• 1

  Step 1

  For the Swirl Dough: Sieve together the dry ingredients. In a food processor, combine all the ingredients to form a smooth pipeable dough.
• 2

  Step 2

  Pre-heat the oven to 170 °C.
• 3

  Step 3

  Place a star piping nozzle in your piping bag then add the mixture to the bag.
• 4

  Step 4

  Pipe 16 x 6cm rosette on a lined baking tray.
• 5

  Step 5

  Bake in the oven for 14 minutes until lightly golden in colour. Remove from the tray and allow to cool completely.
• 6

  Step 6

  For the Cherry Jam: De-stone and stalk the cherries.
• 7

  Step 7

  Add to a pan with the water and liqueur, and cook on a medium heat to break down the cherries.
• 8

  Step 8

  Whisk in the sugar and pectin powder.
• 9

  Step 9

  Cook out to 115°C on a sugar thermometer. Remove from the pan and allow to set in a bowl.
• 10

  Step 10

  Once completely cool in a bowl beat to become pipable.
• 11

  Step 11

  For the Pistachio & White Chocolate Ganache: Boil the double cream in a heavy base pan.
• 12

  Step 12

  Remove from the heat and pour over the chocolate and pistachio crunch and allow to stand for 20 minutes.
• 13

  Step 13

  Whisk together to incorporate and allow to cool in the fridge until set.