230 g unsalted butter, soft
50 g pure icing sugar
2 g salt
2 g vanilla extract
240 g flour
50 g cornflour
5 g sesame seeds
70 g milk chocolateHeat milk and tahini in a small saucepan.
60 g milk
40 g tahini
230 g unsalted butter, soft
50 g pure icing sugar
2 g salt
2 g vanilla extract
240 g flour
50 g cornflour
5 g sesame seeds
70 g milk chocolateHeat milk and tahini in a small saucepan.
60 g milk
40 g tahini
Unfortunately radish doesn't contain as much pectin as apple so you'll need to add a little extra. I wasn't able to locate a store that sells pectin, I did find something called Jamsetta though. It's pectin with sugar added as a carrier to prevent clumping or something I suppose. Sugar is listed first in the ingredients list of two which means that Jamsetta is atleast 51% sugar. From shaking it around on a plate it looks to be anywhere from 1/4 to 1/2 parts pectin to sugar. If you don't live in Australia or buy shitty Jamsetta and use real straight pectin you'll need to adjust the recipe to something like 4 or 5 grams. If you have a food processor (which I don't) you can blitz up the radish first before cooking instead of slicing then using a blender afterwards. You'll also need a thermometer.
Daikon Radish Jam
300 g daikon radishPeel and julienne daikon and chop ginger into thick slices.
40 g fresh ginger
5 whole cloves
25 g ironbark honey
210 g castor sugar
10 g Jamsetta
3 g citric acid
1 g salt
350 g water
56 g flour
4 g baking powder
20 g castor sugar
2 g salt
95 g buttermilk
1 egg, separated
15 g lemon juice
4 g lemon zest, fine
2 g vanilla extract
15 g unsalted butter, melted
1 part buttermilkWash and sterilise glass in oven at 110ºC for 20 minutes.
2 parts full cream milk
mason jars or glass bottles