All posts tagged dessert

Free Form Grilled Fruit Pavlova

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 4 large free range egg whites
  • 200g raw caster sugar
  • sea salt
  • zest and juice of 1 lime
  • juice of 2 oranges
  • 2 tablespoons runny honey
  • 1 vanilla pod
  • 150g cherries, stones removed
  • 2 peaches, quartered and stones removed
  • 2 nectarines, quartered and stones removed
  • a handful of baby mint leaves
  • Greek yoghurt, to serve


Method:

– Preheat the oven to 150°C
– Put the egg whites into a clean bowl, then whisk with an electric mixer on medium until they form firm peaks.
– With your mixer still running, gradually add the sugar and a pinch of salt.
– Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, or until white and glossy. To test whether it’s done, pinch some between your fingers, if it feels completely smooth it’s ready; if it’s slightly gritty, whisk for a little longer.
– Place a small dinner plate upside-down on a piece of grease proof paper and draw round it.
– Flip the paper over and stick it to a large baking tray using a tiny blob of meringue to secure each corner.
– Spoon the meringue out on to the paper, using the circle as a guide, use the back of a spoon to push it out to the edge of the circle, creating a slight well in the middle as you go.
– Bake in the hot oven for around 1 hour 30 minutes, or until crisp on the outside and slightly soft inside. Meanwhile, preheat the barbecue.
– Add the lime zest and juice to a pan with the orange juice and runny honey.
– Halve the vanilla pod, then scrape out the seeds and add the pod and seeds to the pan.
– Place on a medium heat and cook for 7 to 8 minutes, or until slightly thickened and glossy.
– Add half the cherries to the syrup and cook for a further 3 minutes, then remove from the heat.
– Add the peach and nectarine quarters to the barbecue and cook for 3 to 5 minutes on each side, or until nicely charred.
– Once the meringue is ready, dollop the yoghurt into the centre, then drizzle with a few spoonfuls of the syrup and swirl and ripple it through the yoghurt.
– Arrange the peaches, nectarines and remaining cherries on top, then spoon over the remaining fruity syrup.
– Scatter with fresh mint leaves, then serve.

Enjoy!

Apple & Cherry Strudel

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 3 apples, peeled, cored, thinly sliced
  • 680g pitted cherries
  • 100g (1/2 cup) caster sugar
  • 2 tbs fresh lemon juice
  • 1 tsp ground cinnamon
  • Melted butter, to grease
  • 10 sheets filo pastry
  • 60g butter, melted
  • 100g almond meal
  • Pure icing sugar, to dust
  • Whipped cream, to serve


Method:

– Combine the apple, cherries, sugar, lemon juice and cinnamon in a large glass or ceramic bowl.
– Set aside for 2 hours to macerate. Drain.
– Preheat oven to 180ºC. Lightly brush a baking tray with butter.
– Place the filo on a clean work surface.
– Cover with a dry tea towel, then a damp tea towel (this prevents it drying out).
– Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted  butter. Repeat with melted butter and remaining filo.
– Sprinkle with the almond meal.
– Place the filling along 1 long side, leaving a 6cm-wide border at each end.
– Fold in the ends and roll up firmly to enclose.
– Place, seam-side-down, on the prepared tray and brush with remaining butter
– Brush with remaining butter.
– Bake for 25 minutes or until golden.
– Dust with icing sugar.
– Serve with whipped cream.

The Fallen Pear

Poached Corella Pear with Salted Caramel, Oatmeal Crumble, Yoghurt Sorbet and Chocolate Twigs

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

Poached Pear

  • 4 x Corella Pears
  • 1 cup caster sugar
  • 2 T of white wine
  • 2 x star anise
  • 1 x cinnamon quill

Salted Caramel Sauce

  • 100g caster sugar
  • 200ml pure cream
  • 20g salted butter
  • 1g salt

Oatmeal Crumble

  • 100g Rolled oats
  • 100g unsalted butter (melted)
  • 100g brown sugar

Yoghurt Sorbet

  • 350ml milk
  • 140 sugar
  • 70 glucose
  • 500g yoghurt
  • 1 juiced lemon


Methods:

Poached Pear

– Bring all ingredients to a boil.
– Peel pears and simmer for 20 min
– Once cooked through, cool.
– Then core the pear leaving a piece to plug up the bottom.
– Fill the pear with caramel and plug the bottom up.
– Finish in 200° oven

Salted Caramel Sauce

– Bring Sugar to dry caramel
– Deglaze with cream
– Reduce to consistency
– Finish with butter and salt

Oatmeal Crumble

– Melt chocolate and cocoa butter together
– Get a bucket with cold water and a few ice cubes ready
– Fill piping bag with chocolate
– Squeeze with force straight down into the ice water. Continue until finished
– Gently take chocolate out
– Serve

Yoghurt Sorbet

– Boil sugar, milk and glucose
– Cool slightly. Add yoghurt and lemon juice, whiskey well. Cool.
– Churn

Vanilla Poached Pear with Truffle Chantilly

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 3 beurre Bosc pear
  • 2 vanilla pod
  • 250 g sugar
  • 1 l water
  • 1 truffle
  • 200 ml pure cream
  • 50 sour cream
  • 50 g icing sugar


Method:

– Peel the pears, cut in half and trim the core out.
– Place pears in a pot with water, sugar, vanilla, and sliced truffles.
– Cook for about 25 minutes until soft.
– Chop the truffles and mix in sweetened whipped cream.
– Serve with biscuits.

Salted Truffled Popcorn

By Michaela Uren of forchefs

Ingredients:

  • 120g Corn kernels
  • 45ml Peanut oil
  • Truffle Butter
  • Sea Salt to taste


Method:

– Heat the oil in a litre size pot over medium heat.
– Put a few kernels into the pot and cover to test the temperature. When they start to pop, add the rest of the kernels into the pot and cover.
– Remove from the heat and gently shake for 30 seconds for all the kernels to reach the same even temperature, so they will pop at the same time.
– Sprinkle the truffle salt and drizzle the truffle oil over the kernels and return the pot to the heat. Once the popping starts, gently shake the pot over the burner.
– During the popping, the salt will be well distributed throughout the popcorn. Open the cover slightly to release some of the steam for drier and crisper popcorn.
– When the popping slows and quietens down after 3 to 6mins, remove from the heat and tip into a wide bowl.

Pistachio & Olive Cake

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 120g polenta
  • 450g ground pistachio nuts
  • 2tbs pistachio paste*
  • 200g flour
  • 4tsp baking powder
  • 300ml light olive oil
  • 200g unsalted butter, melted
  • 6 free range eggs
  • 350g castor sugar


Method:

– Pre-heat oven to 160°C
– Mix all dry ingredients together with pistachio paste and ground pistachio nuts and set aside.
– In a separate bowl, mix olive oil and melted butter together.
– Cream sugar and eggs and add butter and oil mixture.
– Fold egg and oil mixture through dry ingredient mixture and pour into prepared tin.
– Bake in oven for around 40 minutes.

*Pistachio paste is available at specialty food stores. If not available just omit from recipe.

Chocolate & Chestnut Pudding

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 200g chocolate
  • 250g butter
  • 2 cups brown sugar
  • 4 eggs
  • 1 cup plain flour
  • 1 ¼ tsp baking powder
  • ½ cup drinking chocolate
  • 200g chestnuts, roasted and finely blended


Method:

– Melt chocolate and butter together cool.
– Cream sugar and eggs.
– Add flours and drinking chocolate.
– Mix in melted chocolate then roasted and blended chestnuts.
– Cook 200°C 15-20 minutes in cocoa lined moulds.

Apple Tart

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 50g icing sugar
  • 50g almond meal
  • 100g butter
  • 2 eggs
  • sweet pastry
  • 4 apples
  • 20g raw sugar
  • Pinch cinnamon
  • 20g unsalted butter


Method:

– Make frangipane with sugar, almond soft butter.
– Add eggs and mix well set aside.
– Line tart cases with pastry.
– Add some frangipane to just cover the bottom of the case.
– Peel and slice apple.
– Place apple on top of frangipane.
– Top with raw sugar, ground cinnamon and butter.
– Bake 160-180°C for 15 to 20 minutes or until golden.

Gingered Apple Bombs

Recipe by Michaela Uren of Forchefs

Ingredients:

  • Oil for deep frying
  • 2 green apples, peeled, cored and deseeded then quartered
  • 1 cup flour
  • 1 tsp sugar
  • 1 tbsp ginger, ground
  • 1/3 cup maple syrup
  • Zest from one lemon


Method:

– Heat oil in a deep pan.
– In a bowl mix together the flour, sugar and ginger. Toss the apples into the flour until coated.
– Gently drop the apples in the oil and cook until golden. Drain on kitchen towel. Serve drizzled with maple syrup and lemon zest.
– Optional is a dollop yoghurt.