Seed Biscuits topped with Ricotta, Grapefruit and Vanilla Jam

Ingredients:

Grapefruit and Vanilla Jam

2 ruby grapefruit

350g caster sugar

Juice of 1 lemon

1 vanilla bean, split and seeds scraped

Seed Biscuits

125g sunflower seeds

20g psyllium husks

¼ tsp baking powder

45g white sesame seeds

2 tbsp black sesame seeds, plus extra to serve

35g firm sheeps milk cheese, finely grated

1 tbsp virgin olive oil

Sea salt

Ricotta to serve

Method:

Grapefruit and Vanilla Jam

Peel grapefruit and segment over a saucepan to catch juices. Squeeze in juices from the membrane and place segments in saucepan.

Add caster sugar, lemon juice and vanilla.

Simmer over medium heat, and stir to dissolve sugar.

Cook until syrupy and jam reaches a soft-setting point (20-30 minutes). To test, spoon a little jam onto a chilled saucer and draw your finger through the mixture – it should leave a line that holds for a few seconds.

Put into sterilised jars, cool and refrigerate overnight to set.

Seed biscuits

Preheat oven to 180°C.

Finely grind sunflower seeds in a food processor. Add psyllium husks, baking powder and 1 tsp sea salt, and process to combine. Add sesame seeds and cheese.

With the motor running, gradually add oil and 1 tbsp water, and process until mixture starts to clump (1-2 minutes).

Turn out onto a sheet of baking paper. Bring dough together, flatten, then place another sheet of baking paper on top and roll out to a thickness of 2mm.

Remove top sheet and score diagonal criss-cross indentations in pastry with a knife or pizza cutter at 10cm intervals. This should form 16 even diamond shapes. Transfer the diamonds and baking paper to a baking tray.

Sprinkle with sea salt and black sesame seeds.

Bake 15-20 minutes until golden and crisp, turning tray halfway through cooking.

Cool biscuits on tray, then break at indentations.

Serve biscuits topped with ricotta, and grapefruit and vanilla jam.

Prepared by:

Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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