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  • Welcome to How To Cook That I'm Ann Reardon and you are going to love today's dessert.

  • It's just so pretty and look at all of those beautiful colours as the light reflects on

  • it and it's easy to make once you know how.

  • I wanted to make bowls out of sugar that look like a colourful splash so first I tried covering

  • a bowl with plastic wrap and pour the hot sugar syrup over the top.

  • But when I did that the plastic wrap just melted and it ended up the whole thing stuck

  • to the bowl, so that was a total fail.

  • So then experiment number 2, I thought about trying a silicon glove stretched over a bowl

  • because you use silicon gloves when you're doing hot sugar work but the sugar was too

  • hot and it just melted the silicon glove.

  • So, not to be put off, I thought I'd try one more experiment.

  • So experiment number 3, I thought I'd try with a balloon.

  • Now I know what you're thinking ... if you put something hot by a balloon and ... POP

  • ... argghhh!

  • Yes it does pop!

  • But I remember seeing an experiment ages ago where if you fill the balloon with water first

  • and then put some heat underneath it, the water inside the balloon disperses that heat

  • so the balloon doesn't pop.

  • Isn't that just incredible that you can have something that would normally just melt and

  • pop and it's just not popping at all.

  • Now I'm sure if that's going to work with sugar syrup because 1.) the sugar syrup might

  • be hotter and 2.) we're putting it over a bigger surface of the balloon.

  • But you only know if you try so I'm going to use helium quality balloons and I'm going

  • to test them uninflated first.

  • This is a metallic one I don't know if that makes any difference but we'll pour it over

  • the top and it seems to be lasting and holding up ok.

  • There isn't a hole in it like there was as soon as I did it with the glove and with the

  • Glad wrap so ... hopefully that's a good sign.

  • Now we need to fill the balloon with water.

  • We don't want to overfill it, you want the balloon to not be stretch too thin.

  • Well that's my theory that that's going to work anyway.

  • Take it off the tap and let out a little bit of the water and that's so we don't have any

  • air bubbles in the balloon because when we tip it upside down, the air bubbles will go

  • to the top and I want that heat to get dispersed by the water.

  • I don't want air sitting at the top of it.

  • And then dry it using a paper towel.

  • And now we need to make the actual sugar syrup.

  • To make that you will just need sugar, water and glucose syrup.

  • And I'll put all those recipe quantities on the HowToCookThat.net website for you and

  • I'll link to that below.

  • Stir that over high heat until the sugar crystals dissolve and then wash down the sides of the

  • pan using a pastry brush.

  • And the reason you do that is to get the sugar crystals off the edge.

  • If you don't then later, once you've got the syrup, it can make it all crystalise back

  • out so you won't have a nice clear smooth bowl you will just have this crunchy mess

  • instead.

  • Heat that up to 150C or 302F then immediately turn off the heat and add in some liquid food

  • colour.

  • Then pour it carefully all over the balloon and let it drip down.

  • I was pretty sure at this stage that this was going to pop but it didn't pop to my surprise!

  • It just stayed intact.

  • Now you need to make sure that the bowl underneath is obviously smaller than the balloon so the

  • drips can fall down freely and have baking paper underneath so that you don't stick the

  • whole thing to your counter top.

  • Now don't worry about the sugar there that you've attached to the bowl, if you just soak

  • that in hot water that will come off no problem.

  • Once it is cooled, take it off the bowl and make a small cut near the knot.

  • And then let that water drain out slowly, trying to make sure that you don't get any

  • of it spraying up on the sugar because sugar and water don't mix very well together and

  • it will make it soggy.

  • And the balloon is going to slowly deflate and then fall out of your sugar bowl.

  • Now you can experiment using different colours and mixtures of colours.

  • To make it multi-colour all you need to do is get your saucepan and put a few different

  • drops of colours, so maybe red, yellow, blue and then mix it together just in each area,

  • don't mix the whole thing together.

  • And then as you pour it over the balloon those colours are just going to blend together and

  • make a pretty pattern.

  • I love the way the light just shines through these sugar bowls, it's like they're coloured

  • glass or something.

  • It makes awesome patterns on the plate and the spikes up the top make it look like it's

  • just a gravity-defying splash.

  • And you can put whatever you like inside.

  • I'm making really easy ice cream sundaes.

  • All I'm adding is some scoops of ice cream, a little sprinkle of fresh fruit, some chocolate

  • ganache and some more fruit on top.

  • If you use red and yellow the bowl looks a bit like flames leaping up there, I really

  • like that.

  • And the plain blue is pretty too.

  • Let me know what you think would go well inside these.

  • Now these are best made on the day you want to use them and if you make them in the morning,

  • just store them in an empty airtight container, don't put the desserts inside them because

  • sugar absorbs moisture from the air, so that's going to make them go soft if you leave them

  • full of anything wet.

  • You want to keep them dry.

  • With thanks to Squarespace for sponsoring this video.

  • Sponsors help the channel to run.

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  • They've got templates that you can choose from and then you can customise it and you

  • don't need to know any coding.

  • If you do need any help they have 24/7 online support.

  • I'll put a link below to squarespace.com where you can start your free trial and if you use

  • the code 'reardon' then you can get 10% off your first purchase.

  • Subscribe to HowToCookThat for more crazy, sweet creations.

  • Make sure you turn on the little 'bell' on notifications so that you can get notified

  • when a new videos goes up, I'm always online live for the first hour after it goes up chatting

  • to people and answering comments.

  • You can come and say hi too, I would love that.

  • And click here for other videos and here for last week's pregnant belly cake which has

  • caused quite a crazy comment war in the comments, I don't know why!

  • But you can go check that one out.

  • Make it a great week and I'll see you on Friday.

Welcome to How To Cook That I'm Ann Reardon and you are going to love today's dessert.

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B1 中級

可愛いバルーンSUGARボウルの作り方 (How to Make Pretty Balloon SUGAR Bowls)

  • 46 0
    cathy~ に公開 2021 年 01 月 14 日
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