Sweet hibiscus moon pies dipped in chocolate, sprinkled with sea salt, and filled with marshmallow and a slightly sweet and tart hibiscus jelly made with The Perfect Puree Sweet Hibiscus.
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree .
Sable Cookie Dough
INGREDIENTS
- 456 g. Butter
- 340 g. Powder sugar
- 68 g. Semolina
- 8 g. Salt
- 8 g. Beaten Eggs
- 276 g. AP Flour
- 664 g. Cake Flour
METHOD
- In a mixer, using the paddle attachment mix the dry ingredients.
- Add cold butter in small cubes.
- Add eggs and mix until incorporated, do not overmix.
- Wrap in plastic and let firm in the fridge.
- When ready to use, roll and cut using a round cookie cutter.
- Bake at 325F 10-15 min (until golden).
- Let cool before filling.
Hibiscus Jelly
INGREDIENTS
- 500 g. The Perfect Puree Sweet Hibiscus
- 0.5 g. Agar Agar
METHOD
- Boil puree and agar.
- Pour into a hotel pan and let cool completely.
- Once cool, using a hand blender, blend until it becomes like a jelly.
- Put in a piping bag and pipe into molds
- Freeze until set and ready to use.
Marshmallow
INGREDIENTS
- 270 g. Egg whites
- 675 g. Sugar
- 150 g. Corn syrup
- 170 g. Water
- 12 ea. Gelatin sheets
- Powdered Sugar
- Hibiscus Jelly
METHOD
- Whip whites and a pinch of salt on medium speed.
- On a small pot bring to a boil sugar, water and corn syrup to 240 F.
- Bring whites to high speed and once syrup is ready begin to pour the syrup into the whites.
- Once syrup is in, continue to whip on high for 1 minute.
- Add bloomed gelatin.
- Whip until 110 F Line a sheet tray with plastic, spray with cooking spray and sprinkle with powder sugar.
- Pour marshmallow into prepared tray and sprinkle the top with more powder sugar.
- Insert the hibiscus jelly into the marshmallow.
- Let set for a few hours before cutting (at room temp).
Using a round cookie cutter the same size as the sable cookies, cut the marshmallow. Sandwich the marshmallow between 2 cookies and dip in chocolate. Sprinkle with sea salt.
