Tarragon & citrus lollipops

We’re going to make some lovely lollipops that are filled with a citrus pectin and a tarragon ganache.

The citrus pectin

2	oranges
2	lemons
2	limes
10 g	sugar
6 g	pectin jaune
75 g	sugar

Start by zesting the peel from the oranges, the lemons and the limes. Set it aside for later. Then cut the citrus fruits in half and juice them for 200 grams of juice. Bring this to a boil. Meanwhile mix the 10 grams of sugar with the pectin jaune. Mixing the pectin with the sugar will ensure no lumps will form when you add it to the liquid. Once the citrus juice is boiling while stirring add the pectin sugar. Let this boil for 2 minutes. Then add the 75 grams of sugar and heat it up till the temperature is 106 degrees Celsius. If you want a runnier pectin heat it up till it’s 104 degrees Celsius. Then turn the heat off and let it cool down for a minute before adding the citrus zest. We add it after cooking to preserve the fresh flavor. Give it a final mix and then pour it into a bowl. Let it cool down in your fridge. Then transfer it into a piping bag and keep it for later.

The chocolate shell

I want a beautiful green color to match the color of an artichoke. Just add a touch of green fat soluble coloring powder to some white chocolate that’s 45 degrees Celsius and mix it well so all the coloring powder dissolves. When you’re happy with the color we can temper the chocolate. For that pour four fifth of the hot chocolate on your worktop and while moving it with a big pallet knife cool it down till it’s 27 degrees Celsius. We temper the chocolate for a shiny finish, a satisfying snap when broken, it prevents the chocolate from easily melting and the chocolate will shrink slightly. Then transfer the chocolate back into the bowl and mix it well till it has a temperature of 30 degrees Celsius. Now use a little brush to add a thin layer of chocolate to your lollypop mold. I had this one custom made by Mold Brothers. Be sure to fill all the gaps otherwise little air bubbles will form. Then press the two half together and give it a good push. Once the mold is properly sealed fill it completely with the tempered chocolate. Tap it a couple of times and then turn it around to remove any excess chocolate. Then level the top and let the chocolate set for at least 30 minutes.

The tarragon ganache

120 g	cream 35%
75 g	apple juice
20 g	tarragon leaves
350 g	white chocolate
30 g	butter

Mix the cream with the apple juice and bring this to a simmer. Meanwhile pick enough tarragon for 20 grams of leaves. For this you needs around 30 to 35 grams. After that transfer the white chocolate into a bowl and submerge it with the hot cream apple liquid. Also add the the tarragon leaves and the butter. Blend this till smooth. You can also do this in a blender or food processor. Once it has an even color you know it’s done. Then transfer it into a piping bag and let it cool down till it’s at room temperature.

How to finish the lollipops

Now fill the mold halfway with the citrus pectin and then fill it completely with the tarragon ganache. After that take some lolly sticks and gently press them in the mold. Let it set in your freezer. Now to present the lollipops I made a little holder by drilling two small holes in a wooden disc. You can also present them in a bowl filled with some dried beans or cacao nips, but this really brings it to the next level! After 2 hours the lollipops have set and you can take them out of the mold. Then keep them in your fridge and serve them defrosted.