Yeah you read that right..
I’m just gonna let that sink in before you carry on reading.
Anyway lets crack on, this particular recipe can be quite tricky but do not worry! I am here to help make this as stress free as possible.
Make the thing
You will need:
- 125g Unsalted butter
- 225g Hobnob biscuits
- 750g Good quality white chocolate
- 800ml Double cream
- 15 Nice ripe strawberries
- 175ml Apple juice
- 2 Gelatine leaves
- 4 Meringue nests
- 4 Kinder eggs unwrapped and halved
- 1 Tablespoon icing sugar
Lightly grease and line an 8inch round spring base tin with grease proof paper.
Melt the butter in a pan on a low heat. Whilst melting, crush the biscuits in a sandwich bag using a rolling pin until very fine. Mix in the butter and stir until well combined. Spread the mixture over the base of the tin and press down making sure it is smooth and level then leave to chill.
Finely chop the chocolate, leaving some for decoration, and place in a bowl with 270ml of the cream over a pan of simmering water making sure the bowl doesn’t touch the water. Leave the chocolate to melt for around 20 minutes without stirring it. Once melted leave the chocolate to cool until it begins to thicken, stirring occasionally.
In a separate bowl, whip 250ml of the cream until soft peaks form, then fold into the chocolate mixture. Pour over the biscuit base and chill for at least 3 hours.
Not so hard when following instruction huh?
Lets carry on
Finely chop 10 of the strawberries and place them in a bowl with the apple juice, using the back of a spoon to squeeze as much juice as possible out of the strawberries.
Sieve the strawberries and apple juice mixture into a separate bowl leaving you with a smooth juice.
In a another bowl soak the 2 gelatine leaves for 5 minutes then squeeze the water out of them. On a low heat, gently heat the strawberry and apple juice, add the gelatine leaves and stir until fully dissolved. Leave the juice to cool but not set on the side.
Once cool and still a liquid consistency, very slowly pour the mixture onto the top of your white chocolate in the baking tin and place back in the fridge for at least an hour to 90 minutes.
While the jelly is setting, whip the remaining cream until you reach hard peaks.
When the strawberry jelly is fully set and bounces to touch. Very gently spread or pipe the whipped cream over the top creating a nice flat even layer of cream.
Place the spring form tin on top of a bowl and slowly pull the side down. Then using a very sharp knife ease the tore off of the base of the tin and slowly peel back the grease proof paper.
Hopefully you’re doing well so far. I believe in you even if you don’t believe in yourself!!
WE’RE NEARLY THERE!! We are on the home stretch!!
Break the meringue into little pieces and set aside.
Place the kinder egg halves round the edge of the top of the torte. Sprinkle the meringue underneath where the eggs sit.
With the remaining strawberries, slice them up and mix with the icing sugar to create a gooey compote type mixture. Gently spoon into the centre of the top of the torte, then finally grate over the remaining white chocolate.
Congratulations. You have just made a really technical masterpiece to impress your family and friends! Well done. Now dig in and enjoy.