**Creating Dessert Tubes: A Fun and Unique Dessert Idea**

Welcome to HowToCookThat, I'm Ann Reardon, and today we're going to make some fun dessert tubes which give a burst of dessert, all in one mouthful. These amazing dessert tubes were actually invented by the famous Alinea restaurant, and they would be perfect for weddings or parties because they're so much fun to eat.

**Preparing the Glass Tubes**

To start making our dessert tubes, we need some glass tubes. They should be smoothed off at the top using heat, as they come in a rough state. We can get them online that are just cut but are a bit rough, so make sure you check when you buy them. First, let's prepare the Pavalova tubes. For this, we'll need some mini meringues. And for that, we'll need egg whites and some sugar and water in a pan.

**Making Mini Meringues**

Heat the mixture over high heat, stirring it until the sugar is dissolved. Then, add a candy thermometer to the side of the pan and turn on your mixer to whip the egg whites. Once the sugar syrup reaches 240F or 115C, remove it from the heat and then with the mixers running, pour it in in a thin stream into the egg whites. Continue to whip that until it's glossy and thick like this. Place it into a piping bag and pipe tiny little dots onto non-stick baking paper.

**Baking the Mini Meringues**

Then, we're going to bake those in the oven until they dry out. Keep the rest of your Italian meringue in the piping bag and we'll use that later. Make a batch of strawberry jelly or jello, mixing it up with 3/4 of the amount of water it says on the packet so that it will set a little firmer.

**Assembling the Dessert Tubes**

Pour some of that into a tall container and then add the dessert tubes and place that in the fridge. Wash and hull some strawberries and then chop them really finely so they're small enough to fit into the tube. Once the meringues are baked, just loosen them off the paper and store them in an airtight container until you need them so that they don't go soft.

**Filling the Dessert Tubes**

Now that the jelly is set, you can pull the tubes and just wipe the outside clean. Now if I was making these for a party, I would add some popping sugar on top to make it look more festive. For the lemon meringue pie tubes, we'll need some lemon flavoured jelly and add your tubes just like we did before.

**Making Lemon Curd**

For the yummy lemon curd, you need lemon juice, lemon rind, butter, sugar, one egg plus an extra yolk. Just add everything into the bowl except for the butter. Then, whisk that together and then we are going to microwave that in 30 second bursts, stirring it each time until it's thicker and it looks like this.

**Adding Crunch**

Once the jelly is set, pipette in the cool lemon curd. With each of these I'm using jelly at the base to help get it all out, something creamy and then something to give it some crunch and then finally a fun element. You can make up your own flavours of tubes and your own combinations, let me know in the comments below what you think would be good.

**The Final Touches**

Add the crunchy cookie bits and then pipe in the Italian meringue on top that we made at the beginning. Instruct your guests to tip the jelly end into hot water for two seconds to loosen it and then suck on it like a straw. And in one mouthful, they'll get a dessert hit with all the flavours. That was awesome, that was like eating an entire dessert in one mouthful.

**Conclusion**

That's really good. Tasted exactly like a pavalova. It was amazing! And it also tastes like a cloud, floating in the sky with icecream on top of them and the clouds made out of fairy floss! If you want to try making these for yourself, subscribe to HowToCookThat for more cake, chocolates and desserts, click here for the recipe, here for last week's video and here for my channel. Make it a great week and I'll see you on Friday.

"WEBVTTKind: captionsLanguage: enWelcome to HowToCookThat, I'm Ann Reardonand today we are going to make some fun desserttubes which give a burst of dessert, all inone mouthful.The amazing, but expensive Alinea restaurantcame up with this idea a while ago.These would be awesome at a wedding or a partybecause they're so much fun to eat.I'm going to show you a few different flavoursbut you can of course keep it simple and justmake one.You'll need some glass tubes and they needto be smoothed off at the top using heat.You can get ones online that are just cutbut they are a bit rough so make sure youcheck when you buy them.First of all for the pavalova tubes we needsome mini meringues.And for that you'll need egg whites and somesugar and water in a pan.And I'll put all of the recipe quantitieson the HowToCookThat.net website for you andI'll add a link to that below.Heat that over high heat, stirring it untilthat sugar is dissolved.Then add a candy thermometer to the side ofthe pan and turn on your mixer to whip theegg whites.Once the sugar syrup reaches 240F or 115Cremove it from the heat and then with themixers running, pour it in in a thin streaminto the egg whites.Continue to whip that until it's glossy andthick like this.Place it into a piping bag and pipe tiny littledots onto non-stick baking paper.Then we are going to bake those in the ovenuntil they dry out.Keep the rest of your Italian meringue inthe piping bag and we'll use that later.Make a batch of strawberry jelly or jello,mixing it up with 3/4 of the amount of waterit says on the packet so that it will seta little firmer.Pour some of that into a tall container andthen add the dessert tubes and place thatin the fridge.Wash and hull some strawberries and then chopthem really finely so they're small enoughto fit into the tube.Once the meringues are baked, just loosenthem off the paper and store them in an airtightcontainer until you need them so that theydon't go soft.Now that the jelly is set you can pull thetubes and just wipe the outside clean.Now if I was making these again I'd do thisstep last, once you've filled up all of thetop because the outside jelly actually holdsthe tubes still and also keeps them cool.Use a pipette to add some cream onto the jellyand then drop in some of those mini meringues,they're so cute and little.And then to top that off push in as much ofthe chopped strawberry as you can.And those ones are looking good.For the root beer float dessert tubes, mixsome of the root beer with the gelatine andthen once that's sat for a couple of minutesand softened, heat it in the microwave todissolve that gelatine and then add the restof the root beer.Pour that into a tall container and add theglass tubes and then let that set in the fridgejust like we did before.For the thin vanilla custard you'll need cream,egg yolks, sugar and vanilla.Add the sugar to the egg yolks and whisk themtogether, then heat the cream just until itstarts to bubble and boil.Then add most of that hot cream to the yolks,whipping it through.And then tip the yolks back into the pan andstir that for a very short time, literallyabout 20 seconds.As soon as you start to see when you tip it,see how some of it is on the base, take itstraight off the heat and tip it into a bowl.Add the vanilla to taste and then leave halfof it to cool for these tubes and with theother half, pour it over some milk chocolatefor the kids tubes that we'll be making next.If you leave that to sit for just a minutethe chocolate will melt and then you can stirit through until it's well combined and yummyand thick and smooth and chocolatey.And then just let that cool as well.Add some vanilla to the cream and whip iton high speed until you have soft peaks.Once your jelly is set, use your pipette toadd in some of the custard, probably about3 pipette fulls there.Then using a funnel, add in a generous amountof sherbert.This will make it all fizz in your mouth likean icecream float fizzes.Then top each one with whipped cream.For the kids dessert tubes, make some blueberryor any brightly coloured jelly and add thetubes in.Once that's set use a pipette to add someof the chocolate custard that we just madeand top that off with a few jelly beans andwhen you're ready to serve add popping sugarand a bit of cream.For the lemon meringue pie tubes, these onesare my favourite.Make some lemon flavoured jelly and add yourtubes just like we did before.Now for the yummy lemon curd, you need lemonjuice, lemon rind, butter, sugar, one eggplus an extra yolk.Just add everything into the bowl except forthe butter.And then whisk that together and then we aregoing to microwave that in 30 second bursts,stirring it each time until it's thicker andit looks like this.Then add in the butter and just stir thatthrough until it melts and that's simple,it's done, you just need to let it cool.For the crunch in the lemon meringue pie I'musing tiny teddies.Any cookie that's plain and crispy will befine.Chop them into rough chunks that will fitinto the tubes.Once the jelly is set, pipette in the coollemon curd.Now with each of these I'm using jelly atthe base to help get it all out, somethingcreamy and then something to give it somecrunch and then finally a fun element.You can make up your own flavours of tubesand your own combinations, let me know inthe comments below what you think would begood.Add the crunchy cookie bits and then pipein the Italian meringue on top that we madeat the beginning.Instruct your guests to tip the jelly endin hot water for two seconds to loosen itand then suck on it like a straw.And in one mouthful, they'll get a desserthit with all the flavours.That was awesome, that was like eating anentire dessert in one mouthful.One ... two ...Take it out and suck on this end ...All my favourite flavours just put into onething and it's just like boom!That's really good.Tasted exactly like a pavalova.It was amazing!And it also tastes like a cloud, floatingin the sky with icecream on top of them andthe clouds made out of fairy floss!Subscribe to HowToCookThat for more cakeschocolates and desserts, click here for therecipe, here for last week's video and herefor my channel.Make it a great week and I'll see you on Friday.\n"