The Perfect Pop!

Mimi ON Mar 03, 2011 AT 9:22 am

Master Pâtissier Eric Lanlard and designer Patrick Cox with the Millipop

Master Pâtissier Eric Lanlard and designer Patrick Cox with the Kenco Millicano ‘Cake Pop’

Kenco is known for being eco-friendly and roasting a great cup of joe. Now, Kenco Millicano has teamed up with Eric Lanlard and Patrick Cox to create the ultimate coffee accessory: the Kenco Millicano ‘Cake Pop’. Kenco’s first-ever Wholebean Instant coffee has a duo, the perfect mate.

A delectable combination of chocolate and Italian cherry sponge, white chocolate and crunchy biscotti crumbs, it is the perfect combination of sweet and bitter when served with Kenco’s Wholebean Instant coffee. Lanlard and Cox have certainly risen to the occasion producing a golden mixture that satisfies and tantalizes each taste bud.

We’ve tried the instant coffee and it’s a great escape from the bitter instant coffee on the market at the moment. If you want to make you own coffee Cake Pops, here’s the recipe straight from the Cox, Cookies and Cake bakery in Soho, London:

Kenco Millicano ‘Cake Pop’

Ingredients

425g tin of pitted cherries (sweet) in juice
100g dark chocolate – coarsely chopped
165g unsalted butter  – coarsely chopped
295g caster sugar
60ml cherry brandy
150g plain flour
2 tbsp self-raising flour
2 tbsp cocoa powder
1 egg

Kenco Miilicano and the Millipop

Kenco Miilicano and the ‘Cake Pop’

Coating and decoration

75g of icing sugar
100g of unsalted butter
50g of cocoa powder
250g of melted white chocolate
100g of biscotti crumbs (or whatever takes your fancy!)
Edible silver glitter (optional)

Method
1. Pre-heat the oven to 180˚C
2. Line a square 8″ tray with butter and baking paper
3. Drain the cherries and set the juice to one side
4. Take 100g of cherries and 120ml of juice and liquify in a food processor, until smooth
5. Cut the remaining cherries in half and set to one side. Discard the remaining juice
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until the chocolate has melted
7. Pour into a large bowl and allow to cool for 15 minutes
8. Whisk in sifted flours and cocoa powder, then whisk in the egg. It will be runny – but don’t worry. That’s how it’s meant to look!
9. Pour the mixture into the pan and bake for 40-45 minutes, or until firm to touch
10. Allow to cool for a few minutes and then transfer to a cooling rack

Coating and decoration

1. In a large bowl, whisk the butter, cocoa and icing sugar into a nice, smooth frosting
2. In a separate bowl crumble the sponge into very fine crumbs
3. Rub in the chocolate frosting until you get the consistency of a paste
4. Using the palms of your hands, roll into little perfect balls and place on a tray
5. Leave to set in the fridge for 30mins
6. Dip the end of the stick in the melted white chocolate and push halfway through the chilled balls
7. Now dip the entire ball into the white chocolate. Leave to drip before rolling in the biscotti crumbs
8. Before the chocolate sets completely, drizzle a bit of edible silver glitter onto the ball and enjoy with a mug of Kenco
Millicano
!

Kenco Millicano is available at £3.99 for the 100g tin and £2.99 for the 85g refill pack

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