Gastronomy Recipe: Raspberry Iced Vovo

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Raspberry Iced Vovo – Makes 60 petits fours. These hold well for 3 days once baked.

The biscuit base

  • 125g butter
  • 1/3 of a cup plus 1 dessertspoon icing sugar
  • 1 ¼ cups plain flour
  • A pinch of salt
  • 1 egg yolk
  • ½ teaspoon vanilla paste

Method

Beat the butter, vanilla and all the icing sugar until it is smooth Add the yolk until combined. Sift together the flour and salt. Add to the butter and mix by hand until it is just combined. Don’t over work the dough, as it will lose its nice short texture, which allows it to melt in the mouth.

Between two sheets of baking paper roll the dough out to about 3mm thick. Rest the rolled dough in the fridge for about 20 minutes. Cut with a fluted cookie cutter of about 45mm diameter. Put onto a baking tray lined with greased baking paper or silicon mat. Space the biscuits out as they will spread a little during baking. Dock each biscuit by making 6-8 holes with a fork. Docking the biscuit will avoid any air bubbles from forming underneath during cooking, which can result in an un-even surface.

Rest again on the bench for a further 30 minutes. Bake at 150°C (140°C fan forced) for up to 20 minutes, or until light golden brown. Leave to cool.

Raspberry jam jelly

Bought jam can be used, however below is the recipe if you want to go from scratch.

  • 150g frozen raspberries
  • ½ teaspoon pectin NH
  • 5 dessertspoons caster sugar
  • 1 dessertspoon lemon juice

Method

Bring the raspberries to the boil. Add the pectin NH and sugar to the raspberries. Boil for 2 minutes, add lemon juice, combine and remove from heat. Strain out the seeds by pressing the mix through a strainer, discard the seeds. Cool and refrigerate

Marshmallow mix

  • 10g gelatine sheets (most sheets are 2.5g)
  • ¼ cup water
  • Just under 1 cup castor sugar
  • 2 dessertspoons glucose syrup
  • 2 small egg whites (or 1 ¾ whites if larger eggs)
  • 1 dessertspoon of raspberry jam jelly (recipe above)

Method

Soak gelatine in cold water. Combine the sugar, water and glucose in a pot and heat to 130°C, remove from heat. Beat the egg whites to soft peaks. Drain the gelatine sheets, discard soaking water. Add softened gelatine and raspberry jelly to hot sugar mix, combine.

While the mixer is running on a low speed pour a steady stream of the sugar mix into the whites and mix until well combined. Stop before it has completely cooled or it will become gluggy and start to set. You are looking for a shaving foam consistency.

To assemble

  • ¼ cup desiccated coconut

With a piping bag and star nozzle, pipe the marshmallow on to the biscuits in a circle. Place a small dollop of jam on top and sprinkle with desiccated coconut. Leave to set.

Gastronomy is Sydney’s multi-award winning caterer, a leader in memorable events with a name often heard in boardrooms, private homes and iconic Sydney venues. Click here to see a Gastronomy event we attended.

Recipe by Gastronomy Pastry Chef, Lee Turford
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1 COMMENT

  1. Iced Vovos were one of my favourite biscuits growing up, so reading this post made me very happy 🙂 This bake looks and sounds so delicious!! I’ve never worked with gelatine before, but I’m excited to give it a try and see

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