Recipe: Ruth Pretty’s Rockhopper Rocky Road


 

Ruth Pretty’s rocky road is a delicious way to celebrate Bird of the Year.  In a nod to the rockhopper penguin, a feisty penguin that lives on the rocky shores of Campbell Island in the Sub Antarctic, this elegant rocky road includes a tangy dried cranberries and salty pistachios. 

(makes 25 x 4cm squares)

Recipe: Ruth Pretty

INGREDIENTS
1 teaspoon icing sugar
1 teaspoon cornflour
1 x recipe Marshmallow {see recipe following}, or purchased marshmallows if you prefer
65g (½ cup) pistachios (lightly roasted)
50g (1/3 cup firmly packed) dried cranberries (craisins)
75g dark (70%) chocolate (tablet, chopped and melted)
100g white chocolate (tablet, chopped and melted)

METHOD
Grease with baking spray, or oil, a 20cm square cake tin.

Combine icing sugar and cornflour in a small bowl. Place into a small fine sieve and lightly shake into and up sides of tin. Shake out any excess. Pour marshmallow into prepared tin and spread to corners. Sprinkle pistachios and cranberries on top of marshmallow.

Drizzle pistachios and cranberries with dark chocolate and repeat with white chocolate. Using the point of a skewer, swirl two chocolates together.

Leave at room temperature to set for a minimum of 2 hours. Serve Rocky Road immediately, or store in the whole piece in an airtight container at room temperature for up to 4 days. Cut to serve.

To melt chocolate: Place dark chocolate into a bowl and place bowl over a pot one-quartered filled with water. Use a pot the bowl fits into snugly. Simmer on a gentle heat till chocolate is three-quarters melted. Remove from heat and stir till chocolate is completely melted. Cool.

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To Make the Marshmallow

Rocky Road traditionally has pink and white marshmallow in it. If you wish colour this marshmallow yellow as a nod to the rockhopper penguin’s yellow feather crest.

INGREDIENTS
12g (1 tablespoon) gelatine powder
60ml (¼ cup) water
200g (1 cup) sugar
125ml (½ cup) water
1 tsp vanilla extract

METHOD
Place gelatine and first measure of water in a small bowl and leave for 10 minutes or till gelatine powder has absorbed the water.

Place sugar and second measure of water in a small pot. Heat gently, stirring constantly till sugar dissolves. Pour gelatine into sugar mixture and bring to the boil. Boil steadily for 9 minutes. Remove from heat and, working quickly, pour gelatine mixture into a bowl of an electric mixer, add vanilla extract and whisk till thick and white but still pourable.

Proceed with Rocky Road recipe or pour into tray or moulds and leave to set.

SUPPORT THE ROCKHOPPER

You can do your bit to help the endangered Rockhopper penguins by casting a vote for them in Forest & Bird’s Bird of the Year competition here (Voting runs from October 28- November 10 2019).

Forest and Bird

Bird of the Year is an annual competition run by Forest & Bird. New Zealanders are asked to vote for their favourite bird at www.birdoftheyear.org.nz. Make a donation to help save New Zealand’s threatened and endangered birds here.

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