Grapefruit-ritz Snaps
I know it seems like a quirky flavor combo, but trust me, it’s really a dynamic duo. Back in the day, when my parents were my age, it was super hip to sit at your speckled breakfast table atop your linoleum-tiled floor, sprinkle a little salt over grapefruit halves, and eat the segments with a tiny serrated spoon.
Salt and grapefruit work.
Then you balance that pucker with butter and sugar, and ta-da, grapefruit, and Ritz crackers! They’re a Batman-Robin-like combo in Milk Bar’s flavor department true superheroes who cannot be separated.
Make the wafers and grapefruit crème a few hours in advance of making the chocolate coating and assembling the snaps.
Ingredients:
1 recipe of Caramelized Wafers, cooled completely
¾ cup Grapefruit Crèm
12 Ritz crackers
1 recipe Grapefruit White
Chocolate Coating (recipe follows)
3g grated grapefruit zest 1½ tsp
Instructions:
Cookie Base & Flavor Center
Top each wafer with 1 tablespoon of grapefruit crème don’t get greedy! Using the back of your spoon, spread it evenly across the surface, but don’t spread it all the way to the edge. You don’t want it pouring over!
Crunchy Layer
Place 1 Ritz cracker on top of each crème layer, pushing lightly so it stays in place. Transfer the wafers to a plate or baking sheet and pop them in the freezer to ensure maximum coolness while you set up your dipping and topping stations.
Coating
Put a large piece of parchment paper or a silicone baking mat on the counter or pan-spray 2 sheet pans. Reheat the chocolate coating in the microwave in 15-second spurts to ensure it’s warm and fluid.
Repeat this warming process as needed if your coating cools down and thickens or forms lumps.
Pull the cookies out of the freezer and, one at a time, dunk each cookie, cracker-side down, into the melted chocolate. Use a fork to flip the cookie right-side up to get an even coat.
Use the fork to scoop the cookie out of the chocolate. Tap the fork gently on the side of the bowl to encourage any excess chocolate to drip back into the chocolate mix.
Carefully transfer the dunked cookie to the parchment paper.
Teaser: Sprinkle a little grapefruit zest over the surface of each. Repeat until all the snaps are coated and topped.
Allow the coated snaps to set for a minimum of 1 hour at room temperature, or speed it up in the fridge or freezer.
Serve at room temperature. The snaps will keep in an airtight container in the fridge for up to 1 week or freezer for up to 1 month.
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