Charlie and the Chocolate Factory
with
Just Desserts
A WILLY WONKA-INSPIRED smorgasbord
of tremendous recipes brought to you
by a host of amazing chefs!
Rachel
Khoo
After graduating from Central Saint Martin’s
College with a degree in Art and Design, British
food writer Rachel Khoo was lured to Paris to
study pâtisserie at Le Cordon Bleu. Rachel shot
to fame when her TV series, The Little Paris
Kitchen, was broadcast by BBC. Her beautiful
tie-in cookbook and the follow up, My Little
French Kitchen, have been published around the
globe. Rachel now travels the world working on
a variety of projects, including a weekly recipe
column for the Evening Standard.
Follow: @RKhooks
www.rachelkhoo.com
m
Veruca Salt’s
Salted Caramel Walnut Clusters
Makes roughly: 20 clusters
Preparation time: 15 minutes
Cooking time: 10 minutes
Cooling time: 30 minutes
I love the scene with all the squirrels beavering away in Willy Wonka’s
nut workshop, sorting out the bad walnuts from the good ones. As a
kid I often had to help shell walnuts from my Great Aunt’s walnut tree
and I often wished I had a gang of squirrels helping me out.
Ingredients:
Luckily you don’t need Willy Wonka’s squirrels to crack open walnuts
for this recipe (although it would be cool to have one anyway!). You
can easily find them already shelled at the shop.
250g shelled walnuts in
halves
150g sugar
100ml double cream
40g golden syrup or
molasses
40g butter
½ tsp salt
100g dark chocolate,
broken into small bits
(optional)
20 or so fairy cake paper
cases and a sugar
thermometer
Method
To make the caramel, put half the sugar in a pot with 2 tablespoons
of water. Place over a high heat and leave to melt. Do not stir, but swirl
the pot around if needed. Once the caramel becomes a dark reddish
brown colour, remove it from the heat and add the rest of the filling ingredients. Be careful not to stand over the pan, as the caramel will steam and
bubble. Swirl the pan around before returning to a medium heat. Cook for
4-5 minutes or until it reaches 126°C.
Stir in the walnuts until they are thoroughly coated with the caramel.
Leave to cool for 5 minutes before spooning small heaps into the fairy
cake paper cases.
Leave the clusters to set at room temperature (or to speed up the process,
stick them in the fridge) before eating.
Optional chocolate topping: Melt the chocolate in a bain marie (bowl
over simmering water). Drizzle some of the melted chocolate back over
the clusters. sure they are completely flat. Freeze for 3 hours minimum.
Illustrations © Quentin Blake
Celebrate 50
whipple-scrumptious
years of Roald Dahl’s
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