Burnt Caramel & Ginger Steamed Pudding w Calvados Custard

Prep and cook time : 1 hr 50 mins (plus standing)

Ingredients (Pudding):

• 220g (1 Cup) Caster Sugar
• 110g (1/2 Cup) Crystallised Ginger, thinly sliced
• 90g (1/4 Cup) Honey
• 125g Butter, softened
• 1 tsp Freshly Grated Nutmeg
• 1 tsp Ground Ginger
• 2 Eggs
• 110g (3/4 Cup) Plain flour, sifted
• 110g (3/4 Cup) Self-Raising flour, sifted
• 125ml (1/2 Cup) Milk

Ingredients (Calvados Custard):

• 1 Vanilla Bean
• 375ml (1 1/2 Cups) Milk
• 250ml (1 Cup) Pouring Cream
• 4 Egg Yolks
• 55g (1/4 Cup) Caster Sugar
• 3 tsp Cornflour
• 40ml Calvados (or Brandy)

Instructions:

• Make Caramel : Place half the sugar in a small saucepan over medium heat and cook for about 3 mins, swirling the pan often, until deep golden.
• Remove from heat and carefully pour in 125ml water - mixture will boil (watch out : hot caramel will burn skin badly).
• Return to heat and cook for another 3mins or until toffee has been disolved. Stand for 5 mins.
• Grease a 1.5L pudding steamer and lid. Line steamer base with baking paper.
• Sprinkle 2/3rds of crystalised ginger onto the base of the steamer and drizzle with honey.
• In a separate bowl, blend butter, remaining sugar in a small bowl until light and fluffy.
• Beat in eggs, one at a time.
• Stir in sifted flours, remaining crystalised ginger, then milk and cooled toffee in two batches. Blend well.
• Pour pudding mixture into steamer. Cover steamer with lid (and baking paper if possible) to prevent water getting inside.
• Place steamer in a large and deep saucepan with enough boiling water to come halfway up the side of the steamer. Then cover saucepan with a lid.
• Boil pudding for 1 1/2 hours, replenishing the water as necessary to maintain the water level.
• Thereafter, remove steamer from water and let sit for 10 mins before turning on to serving plate.
• Meanwhile, to make the Calvados Custard, split the vanilla bean in half, lengthwise. Scrape out the seeds.
• In a medium saucepan, combine milk, cream and the vanilla seeds. Cook, stirring, over medium heat until mixture comes to a gentle simmer. Remove from heat.
• In a separate heat-proof bowl, whisk yolks, sugar, cornflour until combined.
• Strain hot milk mixture into yolk mixture, whisking constantly.
• Return combined mixture to cleaned pan and cook, stirring, on low heat for about 2 mins until mixture thickens and coats the back of a wooden spoon. Stir in Calvados.
• Serve pudding hot with Calvados Custard cream.

Classic American Bread Pudding

Serves 8-10 (Possibly more!)
Cooking Time : 3 Hours
Great balance of being crunchy on top while custard creamy inside.

Ingredients:

• 2 tbsp Light Brown Sugar
• 3/4 Cup + 1 tbsp Sugar
• 1 Loaf Brioche or Egg Bread (440g), cut into 3/4 inch cubes (about 10 cups). Otherwise, a dense French bread with soft crust can work.
• 9 Large Egg Yolks
• 4 tsp Vanilla Extract
• 3/4 tsp Salt
• 2 1/2 Cups Heavy Cream
• 2 1/2 Cups Milk
• 2 tbsp Unsalted Butter, melted

Instructions:

• Adjust oven racks to middle and lower-middle positions. Heat oven to 160C (not fan-forced).
• Combine brown sugar and 1 tbsp sugar in a small bowl. Set aside.
• Spread bread cubes in a single layer on 2 x baking sheets. Bake both at the same time, tossing occasionally, until just dry, about 15 mins, switching trays from top to bottom rack halfway through. Cool bread cubes about 15 mins.
• Set aside 2 cups of toasted bread cubes.
• In a large bowl, whisk together yolks, remaining 3/4 cup sugar, vanilla, and salt.
• Whisk in cream and milk until well combined.
• Add remaining 8 cups of cooled bread cubes and toss to coat.
• Transfer mixture to a 13 x 9 inch deep baking pan (at least 1-1.5 inch deep) and let stand for about 30 mins, until cubes are thoroughly saturated, occasionally pressing bread cubes into the cream mixture.
• Spread reserved 2 cups of bread cubes evenly over the top of soaked bread mixture and gently press into cream mixture.
• Using pastry brush, dab melted butter over the top of unsoaked bread pieces.
• Sprinkle brown sugar mixture evenly over the buttered bread pieces.
• Bake on middle rack until custard has just set, pressing centre of pudding with finger reveals no runny liquid, 45-50 mins.
• Transfer to a wire rack and cool on the countertop until pudding is set and just warm, about 20-30 mins. Serve warm.

Roasted Rhubarb and Strawberry Bread Pudding

Quick and easy to do
Makes 1 long rectangle deep dish pan, serving about 6-8.

Ingredients:

• 1/2 Bunch of Rhubarb (about 400g), washed and chopped into 1" pieces
• 1 250g Punnet of Strawberries, hulled and halved
• 2 tbsp + 1/2 cup caster sugar
• 4 Eggs
• 1 Cup Cream
• 1.5 Cups Milk
• 7 Mini Croissants, chopped into bite-sized pieces
• 1 tbsp Vanilla Paste
• Ice cream (optional)

Instructions:

• Preheat oven to 180C / 160C fan-forced.
• In a medium sized bowl, toss rhubarb with 2 tbsp of sugar to coat the fruit evenly.
• Place on a lined tray, the rhubarb and strawberries in one layer.
• Place fruit tray on the medium rack in the oven
• One another lined tray, place croissant bites in one layer. Place this tray at the bottom rack of the oven.
• Bake both for 12-15 mins until the fruit is starting to soften and the croissant bites are dry.
• Meanwhile prepare the custard by combining, in a large bowl, the cream, milk, 1/2 cup of sugar, vanilla paste and eggs.
• In a large rectangle deep dish pan, place the croissant bites, then the roasted fruit and cover with the custard mixture. There should be liquid 3/4th of the way up the bread and fruit mixture (it's ok for them to peek out a little).
• Bake for 20 mins or so, until the liquid mixture has fully set. If there is still some liquid, let it bake for another 5 or 10 mins.
• Let sit for 5 mins, then serve warm. Ice cream optional.

Apple-Butter Bread Pudding

Makes 8 servings.

You can buy apple butter at shops which sell USA foods (such as the one in Belmore, NSW). Well worth it!

Ingredients:

• 2 Large Croissants or 6 Small Ones, sliced horizontally halfway and cut into smaller 2" pieces
• 3/4 Cup Apple Butter
• 4 Large Eggs
• 1 Cup Cream
• 2 tsp Caster Sugar
• Pinch Salt
• 1 tsp Vanilla Extract
• 1/2 tsp Cinnamon
• 1/4 tsp Freshly Grated Nutmeg

Instructions:

• In a preheated oven at 130C-140C, place the tray of croissants in the oven for a 10-20 mins each side, being careful not to brown them. Remove and cool to room temperature.
• Adjust oven temperature to 175C.
• In an 8x8 inch square stick-free pan, place the dry croissant pieces so they cover the base of the pan.
• Drop dollops of the apple butter across different points of the pan, over and in between the croissants.
• In a separate bowl, beat together the remaining ingredients.
• Gently pour the cream mixture over the bread so that each croissant piece is coated at some point. Push the bread down to ensure it is absorbing as much of the cream mixture as possible.
• Optional : Fill a separate 9x13 inch pan 1/3 of the way with water. Set the smaller pan into the larger one without getting any water into the smaller pan.
• Bake for 50-55 mins, until a toothpick inserted away from the apple butter areas comes out clean.
• Serve warm.

Apple & Butterscotch Sponge Pudding

Prep time 30 mins + Cook time 60 mins = 90 mins

6-8 Servings

Ingredients (Apple Filling):

• 60g Butter, chopped
• 5 Granny Smith Apples, peeled, cored, cut into wedges
• 1/2 Cup Brown Sugar
• 2/3 Cup Pure Cream

Ingredients (Cake Topping):

• 2 Eggs
• 1/3 Cup Caster Sugar
• 1 tsp Vanilla Extract
• 2/3 Cup Flour, sifted
• 1/4 tsp Baking Powder
• 2 tbsp Boiling Water
• 20g Butter, melted
• Icing sugar, for dusting
• Double cream or ice cream to serve (optional)

Instructions:

• Preheat oven to 180C.
• In a deep frying pan, over medium heat, melt butter and add half the apples to the pan.
• Cook until apple is caramelised and tender, about 6-8 mins. Transfer cooked apples to a square pan or 2 loaf tins but keep remaining butter in the pan.
• Add the remaining apples to the deep frying pan and cook until tender about 6-8 mins. Transfer to the square pan with the other apples.
• Make butterscotch by adding brown sugar and cream in the pan. Cook stirring for 2 mins until sugar has dissolved and mixture has thickened slightly. Pour over the apples. Set aside.
• Prepare the topping. In a large bowl, beat eggs, sugar and vanilla until thick and creamy.
• Fold in sifted flours.
• Fold in melted butter and boiling water.
• Pour topping mixture over the apples until covered.
• Bake for 30-40 mins until a skewer comes out clean. Cover loosely with foil if topping is getting too dark.
• Remove from oven and dust with icing sugar. Serve warm with cream or ice cream.

Steamed Banana Cakes with Coconut Custard

Very delish and showy comfort food, perfect for a warm winter's day!
Serves 8
Prep 1/2 hour, Baking 50 mins.

Ingredients (Steamed Cake):

• 200g Unsalted Butter, softened
• 200g Brown Sugar
• 2 Eggs
• 350g (About 3) Mashed bananas
• 200g (1 1/3 Cups) Self-raising Flour
• 1/4 tsp Bicarb Soda

Ingredients (Topping):

• 150g Brown Sugar
• 1 Banana, thickly sliced into 12

Ingredients (Coconut Custard):

• 300ml Thickened Cream
• 300ml Coconut Milk
• 110g (1/2 Cup) Caster Sugar
• 2 Egg Yolks
• 1 tsp Vanilla Extract

Instructions (Coconut Custard):

• Place Cream and coconut milk in a saucepan over medium-high heat and bring to just below boiling point.
• Place caster sugar, egg yolks and vanilla in a bowl, whisking to combine.
• Slowly add cream mixture, while whisking constantly.
• Then pour into a clean saucepan over medium heat. Cook, while stirring steadily, for 5 mins or until custard is thick enough to coat the back of a spoon.
• Cool to room temperature, the cover with plastic wrap and chill at least an hour.

Instructions (Topping & Steamed Cakes):

• Preheat oven to 180C. Grease 8 small oven-proof ramekins or moulds.
• To make the topping, place brown sugar and 1 tbsp water in a small saucepan over low heat, stirring to dissolve.
• Meanwhile, slice the banana and have it at the ready to put into moulds at the same time as the topping as it sets quickly.
• Divide topping mixture among prepared moulds, then as each mould receives the sugar mixture, arrange 3 banana slices in each mould base (try to cover slices with mixture). Set aside.
• Separately, to make the base cake mixture, mix butter and brown sugar until pale and fluffy.
• Add eggs, one at a time, while mixing thoroughly after each addition.
• Beat in mashed banana, then fold in flour and bicarb soda.
• Divide batter among prepared moulds, then cover each with greased baking paper and a pleated sheet of foil, as tightly as possible, securing with kitchen string if available.
• Place moulds in a deep baking dish and pour in enough boiling water to come up halfway up the sides of the moulds.
• Bake for 45 mins or until a skewer inserted in the centre comes out clean.
• Serve hot. To serve, loosen edges and turn upside down onto a plate. Pour coconut custard on the edge and around the steaming cake.

Coconut Cake with Saffron Custard & Philadelphia Cream Icing

Prep time : 1 hour + chilling time
Cook time : 1.5 hours

Ingredients (Cake):

• 2 1/4 Flour, sifted
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1 Cup Coconut Milk
• 1 tsp Vanilla Extract
• 1 tsp Coconut Extract
• 12 tbsp Unsalted Butter, softened
• 1 Cup Sugar
• 4 Large Eggs, separated

Ingredients (Saffron Cream):

• 1 Cup Milk
• 2/3 Cup Coconut Milk
• Large pinch of saffron threads, crumbled to small pieces
• 1/4 Cup Sugar
• 1/4 cup Cornstarch
• Pinch of salt
• 4 Large Egg Yolks
• 1 tbsp Butter

Ingredients (Philadelphia Cream Icing):

• 340g Philadelphia Cream Cheese, softened
• 12 tbsp Butter, softened
• 2-3 Cups Icing Sugar, sifted
• 1.5 Cups Coconut Flakes (from 1 old coconut), freshly shaved if possible

Instructions (Coconut Cake):

• Preheat oven to 120C.
• Grease a 9 x 13 inch deep baking pan. Line the bottom with baking paper overhanging the sides of the pan for easy extraction.
• In a small bowl, combine the flour, baking powder and salt.
• In another small bowl, whisk together the coconut milk, vanilla extract and coconut extract.
• In a third larger-sized bowl, blend the butter with 1/2 cup of the sugar until light and fluffy.
• To the butter mixture, combine the egg yolks, one at a time until each is integrated.
• Gradually add the flour and coconut mixtures to the butter mixture.
• In a large bowl, beat the egg whites until soft peaks form. Gradually add in the remaining 1/2 cup of sugar until the egg whites are thick and glossy.
• Fold the beaten egg whites into the butter mixture until just combined.
• Place the batter into the deep baking pan. Bake for 1.25-1.5 hours until a toothpick comes out clean and the cake springs back when lightly pressed.
• Transfer the cake to a baking rack, turn over the cake and remove the baking paper to cool completely.

Instructions (Saffron Custard):

• In a medium saucepan, over medium heat, bring the milk, coconut milk and crumbled saffron to a low simmer.
• In a medium bowl, whisk the sugar and egg yolks until smooth. Stir in salt and cornstarch.
• Gradually, whisk in the hot saffron milk mixture until incorporated.
• Return the mixture into the saucepan and cook over moderate heat, whisking slowly but regularly, for 4 mins until the cream just comes to a simmer and thickens up.
• Stir in the butter.
• Transfer the custard to a clean glass bowl. Cover with plastic wrap directly on the surface of the custard. Place in the fridge to chill.

Instructions (Philadelphia Cream Icing):

• In a medium bowl, using a stick blender, beat the softened cream cheese and butter until smooth.
• Blend in 2 cups of the sifted icing sugar. Taste to check for sweeten. Add more icing sugar as desired.
• Refrigerate for 5-10 mins max. You don't want it to get too firm that you can't spread it on the cake.

Instructions (Cake Assembly):

• Prepare the coconut flakes, if not yet ready.
• Using a serrated knife or cake cutter, slice the cake in half crosswise to create two 9x6 inch layers, each about 1/2 inch high.
• Transfer the bottom layer to a plater and spread the saffron cream on top.
• Cover with the second layer, flat side up.
• Using an offset spatula, spread the cream icing over the top and sides of the cake.
• Press the coconut flakes onto the sides and top of the cake.
• Place in the fridge for at least 15 mins. Serve lightly chilled.

Blood Orange Granita

Makes about 3 Cups of granita (for about 5-6 people)
Prep = 20 mins. Freezing time = 7 hours. Note : Needs minor attention 3hrs in, then every hour for 3-4 more hours.

Ingredients:

• 1/2 Cup Caster Sugar
• 6 Blood Oranges, juiced (preferably without pulp)

Instructions:

• Heat 1/4 cup of blood orange juice and sugar in a small saucepan. Cook, while stirring intermittently, over medium heat for 4 mins until the sugar is dissolved. Set aside to cool.
• Place cooled blood orange mixture and remaining blood orange juice in a container for the freezer.
• Place in the freezer for 4 hours or until just beginning to freeze.
• Use a fork to flake mixture to break up the ice crystals.
• Repeat fork flaking across the full mixture every hour for the next 3 hours, until completely frozen.
• Granita can be stored for 1-2 weeks in the freezer.

Blood Orange, Ruby Grapefruit & Gin Granita

Prep 10 mins + Cooling Time (7 hours with 5 mins of work at hour 4, 5, 6 and optionally 7)
Serves 4-6

Ingredients:

• 1 Ruby Red Grapefruit (100ml Juice)
• 3-4 Blood Oranges (200ml Juice)
• 90ml Water
• 70g Caster Sugar
• 40g Glucose Syrup
• 1 tsp Lemon Juice
• 2 tbsp Gin, plus extra to drizzle on when you serve

Instructions:

• Using a vegetable peeler, shave one long strip of skin off the grapefruit and 2 from the oranges, being careful to avoid taking the white bitter pith underneath.
• In a small saucepan, add the fruit skins, the water, sugar and glucose syrup. Over high heat, bring to boil, swirling the pan occasionally until the sugar dissolves and then boil for a further min.
• Remove the saucepan from the heat and leave to infuse and cool to room temperature.
• Once cool, add all the fruit juices (grapefruit, blood oranges, lemon) plus the gin.
• Remove the fruit skins and pour the mixture in a container for the freezer.
• Place it, covered, in the freezer to chill.
• Three to four hours later, the mixture will have just started to freeze in some areas.
• Scrape the frozen parts of the mixture and quickly return the container, lidded, to the freezer.
• One hour later, scrape the frozen bits again quickly and return it to the freezer.
• Scrape the mixture hourly for the next 2-3 hours, removing large clumps where you find them.
• The granita will keep in your freezer for months!

Orange Spice Granita with Cloves & Cinnamon

Makes 2-3 cups.

Ingredients:

• 500ml Orange juice
• 25g Caster Sugar
• 1/4 tsp Cloves
• 1/4 tsp Cinnamon

Instructions:

• In a deep saucepan, over medium heat, stir together the orange juice and sugar until the sugar has dissolved.
• Stir in the spices and bring almost to a boil.
• Remove from the heat and transfer the mixture to a shallow heat proof container with a lid.
• Let it sit open on the countertop to cool until it is room temperature and then place it in the freezer for 4 hours until the mixture begins to form chunks of ice.
• Remove from the freezer and quickly scrape the ice down with a fork until there are no large chunks of ice.
• Return to the freezer for an hour and repeat the scraping every hour for the next 4 hours.
• Granita keeps for months - such a nice treat to have on a hot day.

Source: Nigel Slater, https://www.theguardian.com/lifeandstyle/2017/feb/19/nigel-slater-black-pudding-baked-apples-and-celeriac-mustard-mash-recipe

Watermelon Granita

Can also be used for other fruits ie. Pineapple
Makes about 4 Cups of granita (for about 6-8 people)
Prep = 20 mins. Freezing time = 7 hours. Note : Needs minor attention 3hrs in, then every hour for 3-4 more hours.

Ingredients:

• 1/2 Cup Caster Sugar
• Large Seedless Watermelon, rind removed, roughly chopped in 1.5" cubes (about 1.2kg with the rind or 800g watermelon flesh, but needs not be exact)
• 2 tsp Lime Juice (optional)

Instructions:

• Place sugar and 1 cup of water in a medium or large sized saucepan. Cook, while stirring intermittently, over low heat for 4 mins until the sugar is dissolved.
• Increase heat to high and add watermelon. Bring to a boil.
• Reduce heat to medium. Simmer for 5 mins.
• Remove from heat and let stand for 10 mins.
• Place watermelon mixture in a food processor. Process until smooth. (You can do this in batches if it doesn't all fit).
• Strain pureed watermelon mixture into a large 18x28 glass (preferred) or plastic container until as much is extracted as possible. Discard solids.
• Stir in lime juice, cover (with a lid or plastic wrap) and place in the freezer for 3 hours or until just beginning to freeze.
• Use a fork to flake mixture to break up the ice crystals.
• Repeat fork flaking across the full mixture every hour for the next 3-4 hours, until completely frozen.

Raspberry & Lime Granita with Coconut Cream

Prep time 10 mins + Chill time 7 hrs total (need to take 5 at hour 4, then every hour for 3 hours).

Serves 6.

Ingredients:

• 500ml Water
• 1 Cup Caster Sugar
• 2 Punnets (each ~120g) Raspberries
• 2 Limes, rind finely grated
• 80ml (1/3 Cup) Coconut Cream

Instructions:

• Place a 15x25cm rectangle or 18cm square glass or plastic container in the freezer to chill.
• In a small saucepan on medium high heat, warm up the water and sugar until the sugar dissolves, about 5 mins. Set aside to cool completely.
• Pour the sugar mixture in the container, cover and return to the freezer for 4 hours or until partially firm.
• While mixture is in the freezer, mash up the raspberries and mix in the lemon rind.
• Using a fork, scrape the mixture into coarse shards.
• Mix in the raspberry mixture in the iced mixture and return the mixture to the freezer.
• Every hour for the next three hours, take out the iced granita mixture and, using the fork, scrape the mixture to ensure it is broken down into small crystals.
• Then serve it, topped with coconut cream.
• Or return to the freezer until it is ready to be served. Scrape once more just before serving.

Double Amaretti Semifreddo with Twisted Apricot Sauce

Prep = 30 mins. Chilling = 3 hours.

Ingredients (for the semifreddo):

• 60g Amaretti Cookies
• 1 Egg White
• 1 cup Heavy Cream
• 2 tbsp Pure Icing Sugar, sifted
• 3 tbsp Amaretto Liqueur
• Note: You'll need either 6-7 individual 1/2 cup moulds, preferably (or a rectangular oven bread pan)

Ingredients (for the sauce):

• 1/4 cup Apricot Preserves
• 1/4 cup Amaretto Liqueur

Instructions:

• Place the amaretti cookies in a resealable plastic bags and break up the cookies with a rolling pin or a heavy pot until you have a mixture of coarse and fine crumbs for texture.
• Put the egg white in a bowl and whisk to soft peaks.
• In a separate bowl, whisk the cream until soft peaks form, then fold in the egg white.
• Fold in the sifted icing sugar and amaretto liqueur.
• Then fold in the cookie crumbs.
• Fill 6-7 moulds, pushing in the mixture, to a flat top. Cover each with plastic wraps and place in freezer for at least 6 hour or overnight (and not longer than 1 wk).
• To make the sauce (can be made ahead of time, then warmed up as needed), put the preserves and amaretto liqueur in a small saucepan and bring to a boil, mix well.
• Boil for 1 minute, then cool slightly before pouring into a pouring container. Leave to cool. Cover and chill if not using immediately.
• When serving the semifreddos, take each mould and place 3/4 of the mould in a bowl of hot boiled water for 30 seconds, being careful not to let any water into the semifreddo.
• Wipe off the water from the mould and place a small plate on top of the open side of the mould and flip it upside down. The mould should release the semifreddo when raised. If not, reverse plate and heat up the mould again in the hot water for a little longer.
• Pour 1-2 tbsp of heated sauce on top of the semifreddo and serve immediately.

Chocolate & Raspberry Baked Alaska

Serves 10-12.

Ingredients (for the Cake & Assembly):

• 1 500ml Tub of Chocolate Ice Cream
• 1 500ml Tub of Raspberry Sherbet
• 1/2 Chocolate Hazelnut Flourless Cake (Baked in a medium sized Springform pan)
• 1 Cherry or 3 Fresh Raspberries

Ingredients (for the Italian Meringue):

• 155g (3/4 cup) Caster Sugar
• 60ml (1/4 cup) Water
• 2 Egg Whites
• 1/4 tsp of Tartar

Instructions:

• Take 1 large metal bowl and cover the inside with plastic wrap. Ensure that there are no air pockets between the plastic and the container.
• Let the chocolate ice cream tub sit on the countertop for 30 mins until mostly but not completely melted.
• Pour 400-500ml of the melted ice cream into the metal bowl, on top of the plastic wrap.
• Place the large metal bowl in the freezer for 2 hours. 30 mins before it is ready, take out the raspberry sherbet and leave on the counter for 30 mins to soften.
• Then pour 400-500ml of the raspberry sherbet on top of the now frozen chocolate ice cream in the metal container. Return the metal container into the freezer for at least 2 hours. Once frozen, cover the frozen part with the remainder of the plastic wrap around the edges.
• In the meantime, prepare the 1/2 the quantity of the chocolate hazelnut flourless cake, ensuring that the size of the springform tin will match the maximum width of the ice cream in the metal container, otherwise you'll need to trim it a little. Once prepared, set aside until just before serving.
• Just before serving, prepare italian meringue. In a small saucepan over low heat, stir the sugar and water until sugar dissolves. Then increase heat to high, add a candy thermometer and without stirring, continue cooking for about 3-4mins until the mixture reaches 115C.
• At this point, use electric beaters in a separate bowl to whip the egg whites while the syrup continues to cook. Add tartar and continue beating until soft peaks form.
• When the syrup reaches 120C, remove from the heat and set aside the thermometer to cool.
• While continuing to whisk the egg whites on high, gradually add the hot syrup. Continue whisking for 10 mins or until thick glossy and cool. Set aside.
• Take the ice cream out of the freezer, open plastic and place cooled chocolate cake on top of the ice cream. Place a serving plate on top and turn the containers upside down, allowing the cake and ice cream to fall onto the serving platter. Ensure that the cake and the ice cream are aligned. Remove plastic wrap from the ice cream.
• Then, using a palette knife cover the cake and ice cream with the cooled meringue. Work quickly as the ice cream will start to melt and the meringue will begin falling as a result.
• Once the meringue has covered the cake, using a torch, caramelised the meringue all around so that the caramelisation resembles that of a toasted marshmellow. This will hold the meringue in place.
• Place a cherry or three raspberries on top and serve immediately.

Ice Cream Base (Use this base to make all sorts of flavours)

Ingredients:

• 2 large eggs
• 3/4 cup sugar (though you probably can decrease this a little)
• 2 cups of heavy or whipping cream
• 1 cup of milk

Instructions:

• Whisk eggs in mixing bowl until light anf fluffy (1-2 mins)
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 min more
• Pour in cream and milk and whisk to blend
• Put the cream in the freezer for 2-3 hours (stir regularly)
• Meantime place flavouring ingredients in the fridge to cool them down (ie. fruit, cookies, etc)
• Once the cream base has stiffened, blend in candy / Cookies, and return to freezer

Cinnamon Chocolate Gelato(My tastiest and smoothest ice cream recipe)

Ingredients:

• 2 large eggs
• 1 cup sugar
• 1 cup of heavy or whipping cream
• 1 1/2 cup of milk
• 1/3 Cup unsweetened cocoa powder
• 4 ounces of unsweetened chocolate squares
• 2-3 tsb cinnamon (or alternatively 1/2 cup of peanut butter)

Instructions:

• Melt unsweetened chocolate in very low heat, stir constantly. Gradually add cocoa, stir until smooth. Whisk in milk little at a time and cinnamon, and heat until completely blended. Let cool.
• Whisk eggs in mixing bowl until light anf fluffy (1-2 mins)
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 min more
• Pour in cream and milk and whisk to blend
• Blend the cooled chocolate & cinnamon mixture into the cream mixture.
• Put the final mixture in the freezer for 2-3 hours or overnight.

Creamy Lemon Marscarpone Ice Cream(Incredibly creamy - can be used as a base w/out an ice cream maker!)

No need for an ice cream maker.
Let freeze overnight.
Good base recipe if you swap lemon with other flavours

Ingredients:

• 600ml thickened cream
• 2 tbs icing sugar
• 1 Container (250g) mascarpone
• Zest of 2 lemons
• Juice of 2 lemons
• 1 jar good-quality lemon curd (1 Cup)
• 1/2 Cup of Caster Sugar

Instructions:

• Beat cream and icing sugar in a bowl with electric beaters just until soft peaks form (it's important not to overbeat).
• Mix in mascarpone until just combined.
• Stir in zest, lemon juice, caster sugar and lemon curd with a metal spoon.
• Pour in a 2-litre plastic container and freeze overnight.

Jasmine Sherbet(The absolute most refreshing and unique dessert!!!)

Ingredients:

• 2 Cups Jasmin Tea, Hot and Boiling (as you would drink it)
• 3/4 Cup Icing Sugar
• 1 tbs chopped fresh mint leaves
• 1 tbs Lemon Juice
• 1 tbs Orange Juice
• 1 Egg White
• Orange Zest for Garnish

Instructions:

• Mix the tea with the sugar and the mint until the sugar is dissolved.
• Mix in juices and let cool.
• Remove mint leaves by siphoning the mixture.
• Put mixture into the freezer for two hours. Remove and mix sherbert well until smooth. Return to freezer for another hour. Remove from freezer and mix again until smooth.
• Beat the egg white until fluffy. Add to sherbert and mix delicately.
• Return to the freezer until frozen (usually 2 or more hours)
• Serve with Orange Zest Garnish.

Peanut Butter & Banana Ice Cream

Ingredients:

• 2 large eggs
• 3/4 cup sugar (though you probably can decrease this a little)
• 2 cups of heavy or whipping cream
• 1 cup of milk
• 1/2 Cup of Smooth Peanut Butter
• 2 overripe bananas
• Juice of 1 lemon

Instructions:

• Start this recipe in the evening
• Whisk the eggs in a mixing bowl until light and fluffy (1 - 2 mins)
• Whisk in the sugar, little at a time ( 1 min )
• Pour in the cream and milk and whisk to blend
• Pour about 1 cup of the mixture into another mixing bowl and add the peanut butter and mix until well blended (this will take a while)
• Transfer the second mixture back into the first and then ensure well blended and place mixture into the freezer (I used yogurt or sour cream containers -- best to use lots of 250ml size containers as they freeze faster). Save some room to add in the banana mixture.
• Go to sleep overnight -- pleasant dreams!
• In the morning, stir containers to maximize creaminess.
• Mash the bananas in a bowl, add lemon juice (to prevent browning) and mix until smooth
• Mix the banana mixture into the peanut butter mixture. And place in the freezer.
• Go to work
• Come back home and mix it all up again (if it is frozen enough at this point you can enjoy it right away, other wise you might have to wait a few more hours)
• Hope it's clear, let me know if you have any more questions... my mixture didn't seem to freeze quickly so that's why you might need to wait a while.
• Good tip -- put the containers as deep in your freezer as possible -- the ones along the freezer door took much much longer to freeze.

Mexican Deep-Fried Ice Cream(Really... you fry it!!!)

Ingredients:

• 20 oz. Vanilla Ice Cream (or substitute ice cream)
• 2 Cups Cornflakes (Flake Cereal), crushed
• 1 1/2 tbs Sugar
• 3 1/2 tsp Ground Cinnamon
• 2 Eggs
• 1 tsp Water
• 4 8" Flour Tortillas
• Vegetable Oil (For Deep Frying)
• Garnish: Cinnamon and Sugar, Whipping Cream (whipped), Maraschino Cherries

Instructions:

• Form ice cream into 4 balls. Place in baking pan and freeze solid, 2hrs or longer
• Mix cereal, sugar, and cinnamon. Divide equally between 2 pie plates or other shallow containers.
• Beat eggs and mix with water.
• Roll each ice cream ball in cereal mixture and press coating into ice cream.
• Dipp coated ball in egg wash, then roll in second container of cereal mixture. Again, press coating onto ice cream.
• Freeze coated ice cream balls solid, for 4-6 hours more.
• Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as a base for ice cream. Other end will be a decorative fan. (Honestly, we didn't try this fancy part of the dessert yet)
• Heat oil in wok or large deep fryer.
• Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place supported by handle of larger ladle. Deep fry until crisp.
• Drain and sprinkle with cinnamon and sugar. Set aside.
• Deep fry frozen coated ice cream balls for about 20 secs, rotating them quickly so that they toast only the outside layer.
• Place each fried ball in the base of the fried tortilla. Top with garnish.

Jackfruit Custard Ice Cream

Ingredients:

• 200ml Milk
• 50ml Water
• 38g Trimoline (Invert Sugar)
• 60g Egg Yolk
• 75g Caster Sugar
• 270g Ripe Jackfruit (without the pulp and seeds; frozen ripe jackfruit works well)
• 90g Caster Sugar
• 220g Water
• 1 Vanilla Bean, split and seeds scraped

Instructions:

• Start by creating the jackfruit puree. In a medium saucepan, bring sugar, water and vanilla to a boil. Then add the jackfruit flesh. Cover and set aside in the fridge.
• Simmer for 8-10 mins until tender. Remove from heat and discard vanilla bean.
• Puree mixture until smooth, then pass the puree through a sieve. Set aside.
• In a small saucepan, bring milk, water and trimoline to a boil.
• Meanwhile, in a large glass bowl, whisk the egg yolks and sugar until combined.
• Gradually pour the hot mixture over the yolks mixture, while stirring quickly to prevent the eggs from solidifying.
• Place glass bowl with the yolk & milk mixture over a small saucepan with boiling water to cook the mixture through the heat from the steaming water below the bowl.
• Cook until the mixture reaches 82C. Then pour the custard into a cold container to stop the custard from cooking. Place the custard mixture into the fridge to cool.
• After 30 minutes, combine the jackfruit puree with the custard.
• Pour the jackfruit custard into a plastic container for the freezer and place in the freezer for at least 3-4 hours, or churn in an ice cream machine, until firm.

Corn Ice Cream

Ingredients:

• 5 cups Frozen Corn
• 1 cup Milk
• 300ml Pouring Cream
• 2 tsp Vanilla
• 5 Egg Yolks
• 1/3 cup Caster Sugar
• Pinch of Salt
• Caramel Sauce, to serve

Instructions:

• In a deep saucepan, over medium heat, stir together corn, milk and cream.
• Simmer for 10 mins.
• Then use a stick blender to coarsely blend.
• Stir in vanilla.
• Let sit, covered, for 1 hour.
• Blitz mixture finely again with the stick blender.
• Strain the mixture in a fine strainer.
• Return the strained mixture to the pan and set it to a gentle simmer.
• Meanwhile, in a large bowl, beat egg yolks and caster sugar until pale and creamy.
• Very gradually and while whisking rapidly, stir in the hot corn mixture into the egg mixture.
• Return mixture to the pan and set it again to a gentle simmer, for 10 mins, while stirring (incl. around the edges of the pan where it can catch) until the mixture thickens to coat the back of a spoon.
• Pour into a container and set aside to cool until room temperature. Cover and place in the fridge overnight.
• The next day, churn the corn custard in an ice cream maker until partially done. Then transfer to a container for at least a few hours to freeze completely.
• Serve topped with caramel.

Source: https://www.taste.com.au/recipes/corn-ice-cream/e18ad160-b971-46dc-9398-d572a4f76a8a (Recipe Adapted)

Maple Bourbon Ice Cream with Candied Pecans

Ingredients (Ice Cream Base) :

• 3/4 cup Maple Syrup (preferably the darker and more flavourful grade B variety)
• 1 cup Whole Milk
• 1/8 tsp Salt Flakes or Powder
• 4 Egg Yolks
• 1.5 cups Cream
• 3 tbsp Bourbon Whiskey
• 1 tsp Vanilla Extract

Ingredients (Salty Candied Pecans) :

• 1 cup Pecans, toasted, cooled, and broken into smaller pieces
• 1/4 cup Sugar
• 1 tsp Corn Syrup
• 1 tsp Butter
• 1/2 tsp Salt Flakes

Instructions:

• Make the ice cream base.
• In a medium, heavy-bottomed saucepan, over medium heat, combine the maple syrup, milk and salt.
• Heat, stirring occasionally, until the mixture starts to steam and small bubbles form around the edges. (If the mixture begins to look curdled, take it off the heat and don't worry; it will smooth out in the next step. It's just the acidity of the maple syrup having its way with the milk solids.)
• In a medium bowl, place the egg yolks.
• Place the bowl on a damp kitchen towel to anchor it.
• Slowly, while whisking quickly, pour the hot milk mixture into the yolks.
• Return the mixture to the pot, place over a low flame, and cook, stirring constantly, until the mixture begins to form a film on the bottom of the pan.
• Meanwhile, place the cold cream in a heat-proof bowl and set a mesh sieve over the bowl.
• Once the yolk mixture is ready, remove the pan from the heat and pour the yolk mixture through the strainer and into the cold cream.
• Stir to combine, then cover and chill until very cold, at least 4 hours and up to 2 days.
• While the base chills, candy the pecans.
• In a small, heavy-bottomed saucepan, add enough water to barely cover the bottom of the pan. Add the sugar to the center of the pot, moisten it evenly with the water. Brush any crystals that get on the sides of the pan down into the water.
• Stir in the corn syrup and cover the pot with a lid. Place the pot over medium-high heat and bring to a boil until the sugar has dissolved.
• Have the butter, salt and nuts measured and at the ready, and have a sheet of parchment paper or a baking sheet ready on which to dump the very hot candied nuts.
• Remove the lid from the pot, and, without stirring, boil the syrup until it reaches an amber caramel. (If the mixture begins to crystallize, you can save it by adding more water and beginning the caramelization process again.)
• Remove the pot from the heat and immediately swirl in the butter and salt, then add the nuts and stir quickly to coat them with a heat proof spatula.
• Quickly spread the nuts out onto the parchment, carefully separating the pieces as much as possible with the spatula.
• Let the nuts cool, break or chop up any large clumps, then set aside in the freezer.
• Churn the ice cream.
• Stir the bourbon and vanilla into the chilled ice cream base.
• Churn in an ice cream maker according to the manufacturer's instructions.
• When the ice cream is the consistency of a thick milkshake, stir in the candied pecan pieces.
• Scrape the ice cream into a container, and freeze until scoopable, at least 4 hours.

Source: https://bojongourmet.com/maple-bourbon-pecan-ice-cream/

Caramelized Chestnut Ice Cream

Ingredients (Custard Ice Cream Base):

• 300ml Thickened Cream
• 300ml Milk
• 2 Egg Yolks
• 2 Eggs
• 50g Caster Sugar (usually 175g but the chestnut spread has a lot of sugar in it already)
• 1 tsp Vanilla

Ingredients (Chestnut Flavouring):

• 2 x 100g Clement Faugier Creme de Marrons (Caramelized chestnut spread)
• 30ml Chestnut Liqueur (or can use Brandy)

Instructions:

• Prepare the custard base by heating up the milk and cream in a saucepan until the milk is steaming, just before it starts boiling.
• Meanwhile, prepare a large bowl with the eggs, egg yolks, sugar and vanilla. Mix until the sugar has fully dissolved.
• Once the milk mixture is ready, pour gradually into the egg yolk mixture while stirring quickly and constantly.
• Then return the mixture into the saucepan on low heat, while stirring, until the mixture thickens and coats the back of a spoon.
• Cool the mixture for a few hours in the fridge.
• Then stir in the chestnut spread and chestnut liqueur. Taste and adjust sweetness as needed.
• Transfer the mixture to an ice cream churner and churn for 30-40 mins until it is set to a soft serve ice cream consistency.
• Transfer mixture to an ice cream container and place in the fridge.

Source : Invented by Dylan C and Natia E

Candy Cane & Chocolate Crackle Ice Cream

Ingredients (Custard Ice Cream Base):

• 375ml Milk
• 100g Sugar
• 3 Egg Yolks
• 300ml Cream
• 1 tsp Vanilla

Ingredients (Mix-ins):

• 60g x 45% Chocolate, chopped into small shards
• 4 Large Candy Canes, crushed to a crunchy grain (not a powder though)

Instructions:

• Made the custard ice cream base as per the chestnut ice cream.
• Churning the custard base until it gets to soft serve level
• Fold in the chocolate and candy cane bits until just mixed through (Don't overmix)
• Place the mixture in the freezer.

Source : Invented by Dylan C and Natia E, inspired by the ice cream of the same name by President's Choice

Chocolate & Black Sesame Ice Cream

Ingredients (Custard Ice Cream Base):

• 375ml Milk
• 100g Sugar
• 3 Egg Yolks
• 300ml Cream
• 1 tbsp Cocoa Powder
• 1 tsp Vanilla
• 1 Cup Black Sesames, toasted and blitzed in a blender until fully smooth (include a pinch of white sesame to check toasting level)

Ingredients (Mix-ins):

• 1/2 Cup 45% or 70% Chocolate chopped into shards (to be added after churning)

Instructions:

• Made the custard ice cream base as per the chestnut ice cream, stirring in the cocoa powder in the milk mixture when initially heated, and the black sesame was stirred into the custard before churning.
• Sieve the black sesame mixture - if needed. You may not need it!
• Churning the custard base until it gets to soft serve level
• Fold in the chocolate until just mixed through (Don't overmix)
• Place the mixture in the freezer.

Source : Invented by Dylan C and Natia E

Sriracha Ice Cream

Ingredients:

• 300ml Milk
• 300ml Cream
• 5 Egg Yolks
• 100g Sugar
• 1 tsp Vanilla
• 2 tbsp Sriracha

Instructions:

• Made the custard ice cream base as per the chestnut ice cream, stirring in the sriracha in the custard before churning.
• Churning the custard base until it gets to soft serve level
• Place the mixture in the freezer.

Source : Invented by Dylan C and Natia E

Classic Creme Brulee (Just like in the schmic restos!)

Serves 4.
Note : Need to let the creme sit in the fridge for 6hrs to 2 days before completing the recipe
so best to prepare these the night before.

Ingredients:

• 2 Cups Heavy Pure Cream
• 5 Egg Yolks
• 1/2 Cup Sugar
• Pinch of Salt
• 1/2 tsp Vanilla Essence
• Approx 1/2 Cup Raw Sugar
• 4 Ramekin or Gratin Dishes

Instructions:

• Preheat oven to 300F with racks positioned in the middle of the oven.
• In a heavy saucepan, use medium heat to bring cream almost to boiling point. Set aside.
• In a separate bowl, lightly beat egg yolks, salt and sugar. Avoid overbeating.
• Gradually stir in the hot cream until sugar is dissolved and mixture is smooth.
• Stir in vanilla.
• Pour mixture through a fine mesh strainer.
• Gently pour the mixture into the ramekin cups.
• Place the cups in a deep baking pan. Transfer to the oven. Pour hot water (not boiling) into the pan and around the outside of the cups to reach halfway up the sides of the cups.
• Bake until the cups are set around the edges but still wobble around (as if they were jello) when shaken very gently. Between 30mins and 90mins. Start checking early to avoid over cooking.
• Once completed, remove from oven and let cups sit on a wire rack to cool. Wait 10mins then cover with clear wrap and refrigerate for at least 6hrs or up to 2 days.
• Before serving, blot out any condensation on the top of the chilled cream with a napkin.
• Pour a few tablespoons of raw sugar across the top of the cream so it makes a medium layer (2mm).
• Using a small blowtorch, let the end of the flame 'lick' the sugar. Rotate cup to ensure the full area is covered by the flame and until the sugar melts, some bubbling and caramelising starts to occur. Let rest for 1-2 mins. Then once more very quickly to finalise the hardening of the sugar.
• Note : The crunchy caramel top will start melting after more than one hour.

Alternate Flavours :

• Ameretto : Mix in Almond Essence or Amaretto (Almond Liqueur) instead of Vanilla Essence
• Cardamom : Add 6 lightly crushed cardamon pods to the hot milk and leave it be off the heat for at least 10 mins. Then discard the pods and reheat before mixing with eggs.
• Eggnog : Add to the milk in step 2, 2 cinnamon sticks bashed, 3 whole cloves, freshly grated nutmeg. Discard the solids when poured through a fish mess strainer at the point of step 6. Then add 2 tbsp brandy before proceeding to pouring the mixture in cups.
• Banana : Reduce cream to 3 cups. Stir in 1 Cup of banana puree, 2 tbsp rum, 1/2 tsp ground cardamom into the completed custard mix. When serving, garnish with diagonal slices of banana with a few speckles of rum.
• Citrus : Add chopped grated zest of 2 or 3 lemons, limes, oranges or tangerines to the cream before heating. After heating, let steep for 15 before straining out the zest. When serving, spoon a little warm lemon sauce (lemon + sugar heated) over each custard just before serving.
• Coconut : Replace coconut milk for all of the cream. When serving, sprinkle custards with toasted shredded coconut just before serving.
• Fruited : Share 2 cups of cubed fruits (banana, mango, raspberries or peach) among the bottoms of the cups before pouring the custard mixtures.
• Ginger : Add 2 or 3 tbsp FRESH grated ginger to the cream before heating. After heating, let steep for 15 mins before straining. When serving, add just a few pieces of glace ginger to the top.
• Lavender : Add 1/2 cup fresh lavender blossoms to the cream before heating. Remove from heat and let steep for 15mins before straining. When serving, place a small piece of lavender next to the cup for decoration.
• Maple : Substitute pure maple syrup for the sugar in the egg mixture. When serving, pour a little warm maple syrup over each pot de creme just before serving.
• Spirited : Add about 1/4 cup sherry, brandy, marsala, port or other fortified wine or spirit to the strained warm custard mixture.

Coconut & Passionfruit Creme Brulee (Dairy Free / DF)

Makes 4 servings.
Passionfruit optional
Prep time 15 mins + Cook time 35 mins = 50 mins

Ingredients:

• 3 Egg Yolks
• 1/4 Cup Caster Sugar + 1 tsp for each ramekin for the crunchy toffee top
• 200ml Coconut Creme
• 2 tsp Vanilla Essence or 2 Vanilla Beans
• 4 Australian Purple Passionfruits, sieved (seeds optional)
• 4 Ramekins Dishes

Instructions:

• Boil 1L of water for the bain marie and place it into a large baking pan. Set aside.
• Preheat the oven to 160C.
• In a small saucepan, over medium heat, warm up the coconut cream.
• Meanwhile, in a separate medium-sized bowl, beat together egg yolks and sugar until the sugar has fully dissolved.
• In the cream mixture on the stovetop, stir the vanilla essence or seeds from the vanilla beans.
• Once the cream mixture starts to simmer, remove it from the heat.
• Slowly, while whisking the egg mixture quickly, pour the hot cream mixture gradually into the egg mixture.
• Stir in the passionfruit juice and then pour the combined mixture into the four ramekins.
• Optional : Sprinkle in some of the passionfruit seeds for a fun texture.
• Place the filled ramekins into the large baking pan partially filled with water, ensuring that no water goes into the ramekins. The water should be about halfway up the sides of the ramekins.
• Gently transfer the tray with the water and ramekins into the oven.
• Bake for 30-35 mins until the custard has set and still wiggles a bit when tapped.
• Remove the large pan from the oven and the ramekins from the large water-filled pan.
• When the ramekins have cooled but are still warm, sprinkle a tablespoon of sugar overtop of each custard. Use the butane torch to heat the sugar until it melts and hardens into a layer of toffee.
• Serve warm or cold. Note though that as time progresses, the toffee layer will get less firm, so best to do that bit just before serving.

Creme Caramel

Serves 6
Like a Creme Brulee but has a light caramel syrup top instead of a crunchy top, both are delicious.
Note : Need to let the creme sit in the fridge for 6hrs to 2 days before completing the recipe so best to prepare these the night before.

Ingredients:

• 1 1/4 Cups Caster Sugar
• 300ml Thickened Cream
• 1 1/2 Cups Milk
• 1 tsp Vanilla Extract
• 3 Eggs + 3 extra yolks

Instructions:

• Preheat oven to 170C.
• Combine 3/4 Cup sugar and 1 Cup cold water in a saucepan over low heat.
• Cook, stirring, for 5 mins or until sugar has dissolved.
• Increase heat to high and bring mixture to a boil. Boil without stirring (swirling the pan is ok) for 5 to 7 mins, until golden. Remove from heat and set aside for 2 mins to allow bubbles to subside.
• Pour sugar mixture into six 1 Cup capacity, ovenproof dishes. Set aside to set.
• Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring for 6 to 8 mins or until small bubbles form at the edge of the pan. Remove from heat.
• Whisk eggs, extra yolks and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture and divide between dishes.
• Place dishes in a deep baking dish. Pour boiling water into baking dish until halfway up the sides of the smaller dishes. Bake for 30 mins or until just set.
• Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight.
• When serving, run a thin knife around the edge of each dish. Turn onto a 1cm deep plate (to capture the liquid caramel). Serve cold.

Creme Catalan

Great recipe for when you have extra egg yolks!
Also great for a custard base in fruit pies.
Prep 15 mins + Cook 10 mins + 4hrs or overnight refrigeration time = 4 hrs 25 mins
Serves 4.

Ingredients:

• 4 Egg Yolks
• 1/2 cup (110g) + 1/3 Cup (75g) + extra Caster Sugar
• 2 1/4 cups Milk
• 2 tsp Lemon Rind, finely grated
• 1 Cinnamon Stick
• 1/2 cup (75g) Cornflour

Instructions:

• In a large bowl, whisk egg yolks and sugar until pale and creamy.
• In a large saucepan, over medium heat, place 2 cups of the milk, rind and cinnamon.
• Bring mixture to the boil and remove immediately from the heat.
• Strain milk into a large heatproof jug; pour milk into the egg mixture, whisking constantly.
• Stir remaining milk and cornflour in a small jug until smooth.
• Add to egg mixture.
• Return mixture to the pan.
• Stir constantly over heat until mixture boils and thickens.
• In a large 26cm heatproof pie dish or across multiple individual ramekins, pour the thickened mixture.
• Cover and refrigerate for 4 hours or overnight.
• Cover the top of the creme with plastic wrap (touching the surface of the creme) to prevent a skin from forming.
• To serve, preheat grill and sprinkle the top of the creme catalana with extra sugar.
• Once the grill is very hot, place the creme under grill for 2 mins or so to caramelise the sugar.
• Serve immediately.

Source: Unknown Cookbook

Chestnut Creme Caramel Flan

Nice warm chestnut after taste flavour, not too strong at all either.

Note : When I made it the oven was too hot and it looked like I had overcooked it. I had a few extra ramekins with the mixture on the side and when I tasted it when it was hot the texture was off / grainy and I was gutted. BUT, it fully settled down after sitting overnight and became more creme like the next day. It was actually perfect and delicious.

Ingredients:

• 1/2 cup caster sugar + 1 tbsp extra
• 1/4 cup water
• 5 large eggs
• 3/4 cup milk
• 3/4 cup thickened cream
• 2 tsp rum
• 250g sweetened chestnut puree
• Whipped cream, for serving

Instructions:

• Preset oven at 130C fan forced.
• Combine sugar and water in small saucepan, stirring over med heat, without boiling, until sugar is dissolved. Bring the mixture then to boil, uncovered, without stirring about 5 mins or until the sugar mixture is golden brown.
• Pour caramel evenly over the base of a deep 23 cm round pie pan; set aside to cool.
• Separately, in a bowl, whisk eggs with extra sugar. Whisk in milk, cream and rum, then chestnut puree.
• Place a deep baking tray in the oven.
• Pour custard into the prepared pie pan, then place the pie pan in the deep baking tray and pour into the deep baking tray, avoiding the pie pan, enough boiling water to come halfway up the side of the pie pan.
• Bake uncovered in moderate heat for about 50 mins or until custard is set. Remove from the oven and set aside to cool. (If the mixture has puffed up, best to turn off the oven and let it cool down inside the oven first until it reverts back to the optimal state.)
• Refrigerate it several hours or overnight before turning out. Serve with whipped cream as desired.

Source : Mediterranean Cookbook, Australian Women’s Weekly. Recipe unaltered.

Vietnamese Faux-Pomegranate and Coconut Milk Sweet Cold Soup

Ingredients:

• 15 Water Chestnut, peeled and diced (canned water chestnut is absolutely fine)
• Red Food Colouring
• 100g Tapioca or Corn Starch
• 80g White Sugar
• 1 Can Coconut Milk
• Shaved ice, to serve (optional)

Instructions:

• Stir a little red food colouring into about 2 cups of water.
• Soak the diced water chestnuts in this water until they turn pink, about 10-15 mins. Drain.
• Coat the dyed water chestnuts thoroughly in tapioca starch. Discard the leftover starch.
• Bring a pot filed with water to a boil, add the coated water chestnuts into boiling water and cook until they float, then transfer them to a bowl of cool water. Set aside for 15 mins then drain.
• Meanwhile, combine sugar, coconut milk and half a cup of water in a small pot, put over medium heat and bring to a boil. Cook for another 10 mins. Remove and let cool.
• Divide the water chestnut into serving cups, fill the cups with the coconut milk mixture, add shaved ice and then add 2-3 tablespoons of the dyed water chestnuts. Serve at room temperature or cool.

Vietnamese Che Thai (Coconut Milk Sweet Cold Soup with Fruit & Faux-Pomegranate (Fancy)

Prep time 20 mins + Cook time 10 mins + Chill 2hrs
Servings 10.

Ingredients (Red Rubies / Faux Pomegranate):

• 280g (or less) Water Chestnuts
• Red Food Colouring (or any colour of your choice - I used purple ube flavouring in the pics above)
• 1 Cup Tapioca Starch
• Water
• Ice

Ingredients (Che Thai Cold Dessert Soup):

• 500g can Jackfruit
• 500g can Lychee or Logan (optional)
• 500g Can Ai-yu Jelly (Tea Jelly)
• 500g Toddy Palm Seeds
• 1 Green Coconut, juice and meat
• 300g Coconut Milk

Instructions (Red Rubies):

• Drain the water chestnuts and cut them into small pieces, about 1/4 inch and place them in a large bowl (the coating of the tapioca starch will make them bigger).
• Add a few drops of red food coloring to the small pieces and mix thoroughly. Make sure there isn’t extra water or food coloring in the bowl because this will make the tapioca starch extra gummy. Blot out extra food colouring with a paper towel.
• Add the tapioca starch to the bowl and toss to cover all the water chestnuts evenly.
• To remove extra starch, place the water chestnuts in a colander and sift. You want to prevent extra starch from going into the boiling water because it will make the water gummy too.
• Boil a pot with about two inches of water over medium-high heat. In small batches, add the covered water chestnuts and stir to prevent them from sticking. When the water chestnut rubies float to the top, remove them from the boiling water and put them immediately in an ice water bath, stirring to keep them from sticking to each other.
• Keep them in the icy bath for at least 10 minutes.

Instructions (Assembly):

• Open all the canned fruit, save the syrup from one can in a separate container. I like lychee the best, so I save this syrup. We found that if you mix the syrup from all the cans, the taste can get quite muddled.
• Cut jackfruit into slices, cut lychee into large slices, and cut toddy palm into thin slices. Keep the longan in its original shape since these come fairly small. Combine all fruit into a large container.
• Open coconut and set aside juice, carve out slices of coconut meat.
• In another container, combine coconut milk and coconut juice.
• Slowly start to add the juice syrup to sweeten the milk, you want to begin by adding 1/2 a cup at a time. Adjust to your taste. Add the sweetened coconut milk, juice, and meat into the large container with the fruit and stir.
• I prefer fridging the chè Thái for a couple of hours before serving so it’s nice and cold, but you can also add crushed ice if you want to serve immediately.

Source : https://www.hungryhuy.com/che-thai-recipe/

Vietnamese Coconut Creme Caramel

Serves 6
Prep Time 15 mins + 1.5 hours to Chill + Cooking Time 45 mins.

Ingredients:

• 100g Sugar
• 125ml Water
• 250ml Milk
• 250ml Thick Coconut Milk
• 4 Eggs
• 50g Caster Sugar
• 1/2 tsp Vanilla Essence

Instructions:

• Bring the sugar and 3 tbsp of the water to a boil in a small saucepan over meium heat, without stirring.
• Simmer until golden brown, about 4mins, then add the remaining water and return to a boil, stirring.
• Remove from the heat and immediately pour the caramel syrup equally into 6 ovenproof bowls. Set aside.
• Preheat the oven to 160C.
• Heat the milk and coconut milk in a saucepan over medium heat until just warm. Remove and set aside.
• Whisk the eggs, caster sugar and vanilla essence in a large bowl until the sugar is dissolved. Gradually add the warm milk mixture, a little at a time, whie whisking to mix well. Strain the mixture.
• Pour the mixture equally into the bowls containing the caramel syrup.
• Place bowls in a deep baking dish, filled 1/3rd with boiling water.
• Place the baking pan in the oven and bake until cream just sets, for 30-40 mins.
• Remove bowls from the oven and the baking pan, and set aside to cool.
• When the creme caramel is cool enough, chill in the fridge for at least 1-2 hours or overnight.
• To serve, use a thin knife to cut the perimeter of the creme caramel and make sure it is loosened. Place a plate over top and flip upside down very quickly so the caramel doesn't spill out.
• Then remove the bowl so the creme caramel stands on its own on the plate, with a brown caramel top.

Italian Cremino al cioccolato

Ten 250ml ovenproof glasses or coffee cups

Ingredients (Crema di gianduja):

• 200 gm Nutella or other choc-hazelnut spread
• 120 gm dark chocolate (66%-75% cocoa solids), coarsely chopped
• 250 ml (1 cup) milk
• 250 ml (1 cup) pouring cream
• 4 egg yolks

Ingredients (Italian Meringue):

• 300 gm caster sugar
• 150 gm egg whites (about 4)

Ingredients (Assembly):

• 10 amaretti biscuits, coarsely crushed
• Salted-caramel gelato or ice cream - pick one that is not too sweet as Italian meringue is very sweet, last one I tried was much too sweet

Instructions (Crema di gianduja):

• Preheat oven to 175C.
• In a heatproof bowl, combine Nutella and chocolate.
• Bring milk and cream to the simmer in a small saucepan over medium-high heat, then pour onto chocolate and Nutella and stir slowly until combined. Set aside until cool.
• In a separate bowl, whisk egg yolks, then stir into cooled chocolate mixture until smooth.
• Strain through a fine sieve and divide among ten 250ml ovenproof glasses or coffee cups.
• Place in a roasting pan, fill with hot water to come halfway up the sides of the glasses. Bake, uncovered, until set (35-40 minutes). Remove glasses from water, cool. Refrigerate until chilled (2-3 hours).

Instructions (Italian meringue):

• For Italian meringue, stir sugar with 100ml water in a small saucepan over medium-high heat to dissolve sugar, then boil until mixture reaches 125C on a sugar thermometer.
• Meanwhile, whisk the egg white in an electric mixer until soft peaks form (5-7 minutes).
• While whisking, gradually add sugar syrup to egg white in a thin steady stream and whisk until cooled to room temperature (15-20 minutes).
• Spoon into a piping bag with a 1cm nozzle and refrigerate until required.

Instructions (Assembly):

• To serve, scatter crushed amaretti biscuits on top of each crema di gianduja, top with a scoop of gelato and pipe meringue on top.
• Brown the meringue with a blowtorch and serve immediately.

Source : https://www.gourmettraveller.com.au/recipes/chefs-recipes/cremino-al-cioccolato-9220

Canadian Maple Pot au Cremes with a Coffee Caramel

Serves 6.

Ingredients (Maple pots):

• 2 Cups (500ml) Pure Cream
• 1/2 Cup (125ml) Maple Syrup
• 6 Egg Yolks

Ingredients (Coffee Caramel):

• 1/2 Cup (110g) Caster Sugar
• 1/3 Cup (80ml) Freshly Brewed Espresso or 2 tsp Instant Coffe dissolved in 2 tbsp hot water

Instructions:

• Preheat oven to 180C
• In a medium saucepan, over medium heat, bring cream to a simmer and then remove from the heat.
• Meanwhile, in a medium heatproof bowl, whisk together yolks and maple syrup.
• Gradually pour the hot cream into the egg yolk mixture while whisking constantly.
• Divide mixture among 6 x small 1/2 Cup ramekins.
• Prepare a deep roasting pan, add the ramekins and then pour, next to the ramekins and into the pan, boiled water from the kettle (enough water to come halfway up the sides of the ramekins, being careful not to get any water inside the ramekins).
• Bake for 35-40 mins until the mixture has just set.
• Remove from the oven and place the ramekins on a wirerack to cool to room temperature.
• Then, over medium-heat and in a small saucepan, bring the caster sugar and 100ml water to a simmer.
• Continue cooking without stirring for 8 mins until a dark caramel forms.
• Remove from heat. Then carefully (as it will bubble), stir in the coffee until fully combined.
• Cool slightly, then pour the caramel in a jar until ready to serve.
• Serve the cream pots chilled with a tablespoon or so of the coffee caramel on top.

Blood Orange Baked Custards

Prep 15 mins + Cook 45 mins = 1 hr + 2hrs chilling.
Makes 6 Servings.

Ingredients:

• 2 Eggs
• 5 Egg Yolks
• 110g (1/2 Cup) Caster Sugar
• Zest of 1 Blood Orange
• 500ml (2 Cups) Pure Cream
• 180ml (3/4 Cup) Blood Orange Juice (from 3-4 oranges)
• 1 Blood Orange, peeled and segmentd, for serving
• 1 tbsp Pistachios, deshelled and roughly chopped, for serving

Instructions:

• Preheat the oven to 130C (110C with fan).
• Set aside 6 ramekins and a large baking pan. Boil some water in a kettle.
• In a medium-sized bowl, whisk the eggs, egg yolks, zest and sugar until pale and creamy.
• Stir in cream and blood orange juice.
• Divide the custard mixture evenly among ramekins. Place the ramekins in the baking pan.
• Fill the baking pan (but not the ramekins!) with boiled water until the water comes halfway up the sides of the ramekins.
• Cover the baking pan with foil and bake for 45 mins until the surface is set and there is just a slight wobble below it.
• Remove from the oven and transfer the ramekins to a wire rack to cool down to room temperature.
• Move ramekins to the fridge to chill for at least 2 hours.
• When ready to serve segment that last blood orange and place 1-2 segments into the top of each ramekin. Top with a sprinkle of chopped pistachio.
• They will last in the fridge for up to 3 days.

Brazilian Coconut Custard Ring Cake (GF, DF)

Serves 12. Deliciously rich. Odd recipe but beautiful presentation and relatively easy to make.
Prep time : 10 mins + 4.5 hours to cool
Cook time : 1 hour

Ingredients:

• 18 Large Egg Yolks
• 330g Caster Sugar + extra
• 100g Shredded Coconut
• 40g Butter, melted + extra
• 18 Large Egg Yolks
• 330g Caster Sugar + extra
• 100g Shredded Coconut
• 40g Butter, melted + extra

Instructions:

• Preheat the oven to 190C. Lightly grease a 22cm ring cake pan with some extra butter and then a light coat of caster sugar. Set aside.
• In a medium-sized bowl, whisk the egg yolks and sugar.
• Stir in the coconut, 1 cup of water and the melted butter.
• Pour mixture into the prepared pan.
• Place the filled pan into a largere deep baking dish.
• Set aside for 10 mins to let the coconut float to the surface.
• Meanwhile, boil some water on the side and once done, fill the deep baking dish halway with the boiling water, ensuring that none of the water gets into the pre-filled pan.
• Bake for 50-60 mins, until the custard has set and the coconut is golden.
• Remove the dish from the oven and the pan from the dish. Set aside to cool for about 20 mins.
• Place in the refrigerator for at least 4 hours to cool completely.
• To serve, run a knife around the inside edge of the pan and pull the cake away from the edges to release the seal.
• Invert the cake onto a serving plater. Serve cold or at room temperature.

Lime & Coconut Panna Cotta (Gluten-Free)

Serves 6

Ingredients:

• 600ml Thickened Cream
• 1/4 Cup Basil Leaves
• 6 Kaffir Lime Leaves (Fresh if possible), finely shredded
• 1/3 Cup Caster Sugar
• 400ml Can Coconut Cream
• 3 Gold-strength Gelatine Leaves
• 1/2 Red Papaya, diced (alternatively, kiwi and strawberries are also nice)
• Juice of 1/2 Lime
• 1 tbsp Black Sesame Seeds (optional)

Instructions:

• Place the cream, basil, kaffir lime leaves, sugar and 1 cup (250ml) of the coconut cream in saucepan over medium heat.
• Bring to just below boiling point, then remove from heat. Stand for 15 mins to infuse.
• Strain the cream miture, discarding solids, then return to the pan and cook over low heat until warmed through.
• Remove from heat.
• Meanwhile, soak the gelatine leaves in cold water for 5 mins to soften.
• Squeeze excess water from the gelatine, then stir into the warm cream until melted and combined.
• Divide among six 200ml bowls or cups, then chill for 3-4 hours until set.
• Toss the papaya (or alternate fruit) with the lime juice.
• Drizzle the remaining 150ml coconut cream over the panna cottas, topping with papaya cubes and sesame seeds.

Earl Grey Tea Panna Cotta

Prep Time 15 mins + Cook Time 5 mins + Chill Time 4 hrs or Overnight
Makes 4
It's fun to pretend you're serving earl grey tea to your guests who then expect a drink instead of a dessert (and the dessert looks a bit like a drink anyway)

Ingredients:

• 600ml Pouring Cream
• 1/4 Cup or 55g Caster Sugar
• 4 Earl Grey Tea Bags
• 2 Gold Strength Tall Gelatine Leaves
• 1 tsp Vanilla or Parisian Essence
• 4 Amaretti Biscuits to Serve (optional)

Instructions:

• In a medium saucepan, over medium heat, place the cream, sugar and tea bags.
• Heat stirring occasionally until steaming then remove from the heat. Remove the tea bags.
• In a bowl of cold water, soak the gelatine leaves for a couple minutes to soften.
• Squeeze excess water from the gelatin leaves and add to the pan.
• Stir until the gelatine leaves are completely dissolved.
• Stir in the vanilla then divide the mixture evenly among 4 old style tea cups.
• Refrigerate for about 4 hours or overnight if possible, until set.
• Serve the tea cup on it's saucer with an amaretti biscuit on the side.

Source : Unknown Cookbook

Saffron Panna Cotta

Ingredients:

• 300 ml cream 40% fat
• 100 ml milk
• 60g granulated sugar
• 4g gelatin sheets
• 0.25g saffron, crushed into little tiny bits (gives a beautiful bright yellow colour!)
• 1/2 tsp vanilla extract
• 1/4 cup slivered pistachios, toasted

Instructions:

• Soak the gelatin in cold water for a few minutes.
• Combine cream, milk and sugar in a saucepan and set on medium heat. Stir to dissolve the sugar.
• When the sugar has dissolved add the saffron and keep stirring. Cook mixture on medium heat until just before it reaches boiling temperature. Remove from the heat.
• (Optional - I prefer not to sieve) Pour mixture through a fine sieve or cheesecloth to separate saffron threads/debris.
• Drain the gelatin and add to cream mixture, stirring to dissolve.
• Stir in the vanilla extract.
• Pour hot mixture into moulds or serving cups. Refrigerate for 3-4 hours or until set.
• Carefully and lightly warm up the base of the mould to release the panna cotta from the tin when turned over to show the beautiful bright red strands on top of the desserts.
• Serve with a garnish of toasted slivered pistachios.

Source : https://electricbluefood.com/saffron-panna-cotta/ Minor alterations made (add pistachios).

Irish Whiskey Chocolate Mousse with Bailey's Cream

Serves 6-8

Ingredients:

• 1/3 Cup (15g) Quality Instant Coffee Granules dissolved in 1/ Cup (60ml) hot water
• 150g Dark Chocolate, roughly chopped plus grated chocolate for serving
• 150g Unsalted Butter
• 4 Eggs, separated
• 3 tbsp Irish Whiskey
• 1/2 tsp Vanilla extract
• 150g Caster Sugar, plus extra 1 tbsp
• 300ml Thickened Cream
• 2 tbsp Baileys Irish Cream Liqueur

Instructions:

• Place coffee, chocolate and butter in a heatproof bowl set in a bain-marie ie. over a pan of gently simmering water (don't let the bowl touch the water), stirring until the chocolate and butter have melted. Remove bowl from heat and set aside.
• In a separate bain-marie / heat proof bowl sitting over simmering water (ensuring water doesn't get into the bowl), place yolks, whiskey, vanilla, 150g sugar and 1 tbs cold water.
• Whisk with electric beaters for 3 minutes or until thick and pale.
• Remove the bowl from the pan and immediately sit it in a larger bowl filled with iced water (don’t let any water get in the yolk mixture), then continue to whisk for a further 2-3 minutes until the mixture thickens and cools slightly.
• Stir the chocolate mixture into the egg mixture until well combined.
• In a clean bowl, whisk the eggwhites with a pinch of salt until soft peaks form. Add the extra 1 tablespoon sugar and beat until stiff and glossy.
• Gently fold in one-quarter of the eggwhite into the chocolate mixture to loosen the mixture, then fold in the remaining eggwhite until combined (in 2 batches of the beaten eggwhites ie. half of the remaining eggwhites first, then the rest).
• Spoon the chocolate mousse into small serving glasses, leaving a 2cm gap at the top. Chill for 3-4 hours to set.
• When ready to serve, whisk thickened cream and Baileys together until stiff peaks form, then spoon over the mousse.
• Scatter with grated chocolate and serve cold.

Indian Saffron & Rosewater Cream Pots

Serves 6-8

Ingredients:

• 450ml Thickened Cream
• 50g Pure Icing Sugar
• 1 tsp Rosewater
• Pinch saffron strands
• 100ml Milk
• Chopped pistachios and edible silver leaf, to serve

Instructions:

• Heat milk until just warm.
• Soak saffron strands in warmed milk for 15-20 mins until milk is coloured.
• Whisk the cream until soft peaks just start to form - do not over-whisk it.
• Sift in the icing sugar, then add the rosewater and the now-cool saffron milk (without the strands).
• Whisk together for 1 min until smooth and a few bubbles appear on the surface.
• Pour gently into small serving glasses and chill overnight.
• Decorate with pistachios and silver leaf, if you like, then serve.

Indian Baked Cardamom & Mango Yoghurt Pots

Super creamy & moussy, and also not too sweet surprisingly. Everyone seemed to love this so much.

Serves 8.

Ingredients:

• 2 mangoes
• 300ml thickened cream
• 250g Greek-style natural yoghurt
• 397g Woolworths sweetened condensed milk
• 1 tsp ground cardamom
• 1-2 drops almond essence
• 1/3 cup pistachio kernels, toasted, chopped

Instructions:

• Preheat oven to 140C / 120C fan-forced. Grease 8 x 1cup capacity ovenproof ramekins.
• Coarsely chop 1 mango, then process until smooth.
• Combine processed mango, cream, yoghurt, milk, cardamom and essence in a large bowl. Spoon equally among prepared ramekins.
• Place ramekins on a baking tray. Bake for 25 minutes or until just set and still slightly wobbly at centre, ensuring you do not overcook. Cover ramekins if overbrowning. Remove from oven. Cool.
• Cover, then refrigerate for 6 hours or until firm.
• When ready to serve, slice remaining mango. Serve, topped with sliced mango and pistachios.

Source : https://www.woolworths.com.au/shop/recipes/baked-cardamom-yoghurt-pots. Recipe not amended.

Valencian Pumpkin Pudding

Makes 4 portions.

Ingredients:

• 400g Butternut Pumpkin, deseeded and skin removed
• 50g Ground Almonds
• 60g Sugar
• 1 Egg Yolk
• 1/2 tsp Cinnamon
• 1/2 tsp Lemon Zest
• 1/3 Cup Almond Flakes
• 1-2 tbsp Honey
• Ice cream, to serve

Instructions:

• Heat oven to 190C.
• Cover pumpkin with foil and bake for about an hour.
• Let it cool then remove it from the foil.
• In a sieve or cheese cloth, press out as much liquid as possible.
• Place it in a large bowl. Mash it until smooth.
• Add the ground almonds, sugar, egg yolk, cinnamon and lemon zest.
• Spoon it into individual ramekins, top with almond flakes and a drizzle of honey.
• Bake it for 20 mins, until golden.
• Serve it warm with ice cream.

Source : https://real-home-chef.blogspot.com/

Decadent Tiramisu

Need to prepare at least 6hrs ahead of time (or overnight, if possible)

Ingredients:

• 2.5 Cups Strong Brewed Coffee, room temperature
• 1.5 tbsp Instant Espresso Granules
• 13 tbsp Dark Rum
• 6 Large Eggs
• 2/3 Cup Sugar
• 1/4 tsp Table Salt
• 1.5 Pounds of Mascarpone, at room temperature
• 3/4 Cup Cold Heavy Cream
• 14 Ounces (42 to 60 depending on size) dried lady fingers ie. Savoiardi
• 3.5 tbsp Cocoa, preferably Dutch-processed
• 1/4 Cup Grated SemiSweet or Bittersweet Chocolate (optional)

Instructions:

• Stir coffee, espresso and 9 tbsp rum in wide bowl or baking dish until espresso dissolves. Set aside to cool.
• In a large bowl, beat egg yolks at low speed until well blended.
• Add sugar and salt and beat at medium speed until mixture is yellow. (1.5-2mins)
• Blend in remaining 4 tbsp of rum with beaters for 30 more seconds.
• Add mascarpone and beat until no lumps remain. Set aside.
• Clean egg beaters.
• In a separate bowl, beat cream at medium speed until frothy (1-1.5 mins). Then continue beating at high speed for another 1-1.5 mins longer until cream holds stiff peaks (1-1.5 mins longer).
• Using a rubber spatula, fold in 1/3 of the whipped cream mixture into the mascarpone mixture to lighten. Then fold in the remaining cream until no white streaks remain. Set aside.
• Working with one lady finger biscuit at a time, drop each biscuit into the coffee mixture (it will float), roll and quickly remove without letting it soak up much coffee (each biscuit should not be in the coffee longer than 2-3 seconds). Then transfer the biscuit into the base of a 13 x 9 inch rectangle glass or ceramic baking dish.
• Repeat until the full base of the baking dish is covered in one layer of biscuits. (Breaking biscuits if needed to fill the base.)
• Then spread half of mascarpone mixture over the soaked ladyfingers base. Use rubber spatula to spread mixture evenly across the base including the corners.
• Place 2 tbsp of cocoa into a sieve or strainer and lightly but evenly cover the top of the mascarpone layer with cocoa powder.
• Then repeat ladyfinger soaking process to create a second layer.
• Spread remaining mascarpone mixture across the second layer.
• Strain the remaining 1.5 tbsp of cocoa over the second layer of mascarpone mixture.
• Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours.
• Sprinkle with grated chocolate, if using. Cut into square pieces. Serve chilled.

Chestnut Creme Tiramisu

Serves 8-14. Chilling time: overnight (minimum 24 hours).

I used my large square glass lidded Tupperware dish which was the perfect size!

Chestnut flavour was not discernable at all when I made it with 130g of chestnut creme so I bumped it up to 160g.

Ingredients:

• 3 egg yolks
• 50g caster sugar
• 25ml Brandy
• 160 g sweetened creme de marron
• 250 g mascarpone
• 100 g double cream
• 1 x 200g packet of savoiardi (sponge fingers biscuits)
• 200 ml warm or cool espresso or strong coffee
• 40 g caster sugar
• 25ml Brandy
• Dark cocoa, to dust (very good quality)

Instructions:

• In a bain marie, over water, combine egg yolks, 40g sugar and 25ml Brandy. Set heat to med-high and whisk the mixture to cook the eggs without turning into scrambled eggs. The eggs should also be a bit fluffy from the whisking.
• Pour the cooked egg mixture in a large bowl and let cool for a few mins. Then mix in the chestnut creme until well blended.
• Then mix in the mascarpone cream.
• In a separate large bowl, blend the double cream until thickened and then fold it into the mascarpone egg mixture. Set aside.
• In a separate bowl, stir Brandy and sugar into the warm espresso.
• Prepare container for the tiramisu and cacao for dusting.
• Then drop a first sponge finger in the coffee mixture, flipping it over so both sides can absorb the coffee mixture. Then quickly place it in the base of the tiramisu pan. Continue with sponge fingers until the base of the container is covered in dipped sponge fingers.
• Next, place on top dollops of the mascarpone mixture, smoothening it out, just enough to cover the sponge fingers as we don’t want too much cream. Be sure to not use more than half the cream.
• Dust the top of the cream with a good layer of powdered cacao.
• Place another layer of dipped sponge fingers on top. Then add another layer of cream. And another dusting of cacao powder, ensuring that you can still see a bit of the cream below it.
• Refrigerate for a minimum of 24 hours to set.

Source : Atelier des Chefs Website. Recipe altered.

Gin & Tonic Tiramisu

Not the best cucumber xmas trees unfort, a bit too soggy - Next time don't presoak them.

Ingredients:

• 1 cup (250ml) gin
• 2 cups (500ml) tonic water
• 2/3 cup (150g) caster sugar
• 2 limes, zested, juiced
• 500g mascarpone
• 200ml cream
• 1/4 cup (40g) icing sugar mixture
• 12 savoiardi (sponge finger biscuits)
• Whipped cream, to serve
• 1/2 Lebanese cucumber, peeled into ribbons
• Lime slices, to serve
• Mint leaves, to serve

Instructions:

• Line a 10cm x 20cm loaf or tupperware pan with plastic wrap, allowing the sides to overhang.
• Combine the gin, tonic water, caster sugar, lime zest and lime juice in a medium saucepan over medium heat.
• Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 3-4 mins or until syrup thickens slightly.
• Set aside to cool. Reserve 1/4 cup (60ml) of the gin mixture in a bowl in the fridge.
• Use an electric mixer to whisk the mascarpone, cream and icing sugar in a large bowl until firm peaks form. Add one-third of the remaining gin mixture to the mascarpone mixture and stir to combine.
• Transfer remaining gin mixture to a shallow dish. Dip 1 biscuit in gin mixture and turn to coat.
• Arrange lengthways in base of the lined pan. Repeat with 3 more biscuits. Spoon over one-third of the mascarpone mixture.
• Continue layering with remaining biscuits and mascarpone mixture, dipping the biscuits in the gin mixture before arranging in the pan. Cover the tiramisu with plastic wrap. Place in the fridge for 6 hours or until firm.
• Turn tiramisu onto a serving plate. Remove the plastic wrap and spoon over the whipped cream.
• Remove the reserved gin mixture from the fridge. Add the combined cucumber and gently toss to combine. Arrange over the top of the tiramisu with the lime slices. Sprinkle with the mint. Cut into slices to serve.

Source : https://www.taste.com.au/recipes/gin-tonic-tiramisu-terrine-recipe/wv8n8lhg

Lemon Curd Tiramisu

Ingredients:

• 1 cup (250ml) vodka
• 2 cups (500ml) water
• 2/3 cup (150g) caster sugar
• 1 lemon, zest and juic
• 250g mascarpone
• 200ml cream
• 250ml lemon curd
• 1/4 cup (40g) icing sugar mixture
• 12 savoiardi (sponge finger biscuits)
• Whipped cream, to serve
• Lemon slices, to serve

Instructions:

• Line a 10cm x 20cm loaf or tupperware pan with plastic wrap, allowing the sides to overhang.
• Combine the vodka, water, caster sugar, lemon zest and juice in a medium saucepan over medium heat.
• Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 3-4 mins or until syrup thickens slightly.
• Set aside to cool. Reserve 1/4 cup (60ml) of the lemon vodka mixture in a bowl in the fridge.
• Use an electric mixer to whisk the mascarpone, cream and icing sugar in a large bowl until firm peaks form. Swirl 2/3rd of the lemon curd through the mascarpone mixture and stir to combine partway.
• Transfer the vodka mixture to a shallow dish. Dip 1 biscuit in the vodka mixture and turn to coat.
• Arrange lengthways in base of the lined pan. Repeat with 3 more biscuits. Spoon over one-third of the mascarpone mixture.
• Continue layering with remaining biscuits and mascarpone mixture, dipping the biscuits in the vodka mixture before arranging in the pan. Finish with a layer of mascarpone mixture and then swirling on top, the remaining lemon curd.Place in the fridge overnight.
• Serve from the dish or transfer tiramisu onto a serving plate, removing the plastic wrap.
• Arrange thin lemon slices over the top of the tiramisu. Cut into slices to serve.

Source : Inspired by https://www.taste.com.au/recipes/gin-tonic-tiramisu-terrine-recipe/wv8n8lhg

Classic French Vanilla Souffle

Makes 2-3 x Small Ramekins

Ingredients (Pastry Cream):

• 1/3 + 1/3 cup (145ml) Milk
• 3 level tbsp (40g) Caster Sugar
• 4 level tbsp (35g) Flour [Note : GF Flour can be substituted]
• 2 Egg Yolks
• 1 Vanilla Bean or 1 tbsp Vanilla Extract

Ingredients (Meringue):

• 2 Egg Whites
• 1 tbsp Caster Sugar

Ingredients (Assembly):

• 1 tbsp Butter, softened to room temperature
• 2 tbsp Caster Sugar, for coating
• Icing Sugar / Confectioners’ Sugar for dusting, sifted
• 2-4 Strawberries + a 1/2 tsp caster sugar

Special Equipment:

• Whisk
• Egg Beater
• 2 Sieves ideally (otherwise 1 is still ok)
• 2-3 Small Ramekins
• Pastry brush (optional)

Instructions:

• Preheat the oven to 185C (or 165C fan-forced)
• Prep the strawberries - Slice strawberries vertically without going completely through. Place strawberries in a container with a sprinkling of sugar. Toss gently. Set aside.
• Make pastry cream - Prep the vanilla bean by scraping out the seeds.
• Place the saucepan over low heat and pour in 1/3 cup of the milk along with the vanilla (extract or seeds and bean shell).
• Meanwhile, in a bowl, mix together the caster sugar, flour and egg yolks. Mix until smooth.
• Once the milk is steaming, very gradually and while whisking constantly, pour some of the milk through a sieve and into the bowl with the flour mixture. Once fairly smooth, pour in half of the remaining milk and whisk until completely smooth, add more of the remaining milk only as needed (your mixture needs to be a bit thick to rise properly).
• Discard any solids in the sieve, then place it atop the sauce pan and pour the mixture into the saucepan. Discard any solids.
• Heat on low while whisking continuously until the mixture becomes very thick.Transfer the pastry cream to a large bowl and set aside to cool.
• Prep the ramekins - Light brush softened butter across the base of the ramekins and in vertical strokes up the inside walls.
• Add a tbsp of caster sugar to the buttered ramekin and move the ramekin around to fully coat the inside of the buttered area. Remove excess sugar.
• Repeat with remaining ramekins. Set aside.
• Make a meringue - Whip the egg whites until soft peaks form. Gently sprinkle in the tbsp of sugar and whip the white until firm peaks form.
• Baking & Assembly - Fold 1/4 of the meringue into the pastry cream, then fold in the rest carefully until just combined. Mixture should be thick & frothy.
• Spoon mixture into the ramekins until just full. Bake for 20-25 mins or until the souffles have risen and are golden.
• Serve ramekin on a small plate with a dusting of powdered sugar and a few strawberries.

Credit : Recipe sourced from the Spruce Eats, with a few adjustments made. https://www.thespruceeats.com/vanilla-souffle-recipe-1375119

Banana, Rum & Raisin Souffles

Serves 6.

Ingredients (Souffles):

• 95g (1/2 cup) Raisins
• 2 tbsp Brown Sugar
• 80ml (1/3 cup) Dark Rum
• Caster sugar, to sprinkle
• 2 Bananas
• 5 Egg Whites
• Pinch of Cream Tartar
• 25g Caster Sugar
• Icing Sugar, to dust

Ingredients (Pastry Cream):

• 1 Egg
• 70g (1/3 cup) Caster Sugar
• 5 Egg Yolks
• 40g (1/4 cup) Flour, sifted
• 200ml Milk
• 1 tsp Vanilla Essence
• 15g Unsalted Butter, at room temperature

Instructions:

• Start by prepping the raisins. In a heavy-based saucepan over medium heat, warm up raisins, brown sugar and rum. Stir until the sugar has fully dissolved, for about 1 min.
• Set aside while you make the pastry cream or at least for 20 mins.
• In a deep saucepan, over medium heat, warm milk and vanilla until steaming but not yet boiling, about 5 mins.
• Meanwhile, in a large heatproof bowl, whisk the whole egg and sugar until thick and creamy.
• Stir in sifted flour and whisk until smooth.
• Once the milk is ready, gradually while whisking, pour some of the milk into the egg mixture. Whisk until smooth, pouring all the milk into the bowl.
• Return the mixture to the saucepan with the remaining milk. Cook, over med-low heat, while still whisking, for 2-3 mins until thickened and smooth. Remove from the heat.
• To prevent the yolks from scrambling, place the remaining egg yolks in a small bowl and whisk in a bit of the hot milk mixture, a little at a time until you have added about a cup of the hot milk.
• Then pour and whisk in the egg yolk mixture into the milk mixture, whisking and scraping it all in.
• Whisk in the butter. Then pour the mixture into a medium sized bowl.
• Press a sheet of plastic wrap onto the surface of the mixture to form a seal and prevent the forming of a skin on the surface of the pastry cream.
• Set aside in the fridge to cool before using.
• Back to the souffle recipe, preheat the oven to 220C.
• Then drain the raisins, reserving the rum-infused syrup.
• Grease six 250ml (1cup) ovenproof ramekins with butter and place them in the fridge for 5 mins.
• Sprinkle a little caster sugar around the base and inside the edges of the ramekins. Shake out any excess sugar. Set aside ramekins in the fridge.
• In a large bowl, mash the bananas until smooth.
• Stir in the raisins, syrup and cooled pastry cream until well mixed. Set aside.
• In another large bowl, beat the egg whites and cream of tartar until soft peaks.
• Add the caster sugar and beat for a further 2-3 mins until glossy, firm peaks form.
• Fold one third of the egg whites into the pastry cream mixture. Then proceed with the remaining egg whites.
• Divide among prepared ramekins (raisins will sink to the bottoms so make sure everyone gets an even amount).
• Place on a baking tray and bake for 15-20 mins until the souffles have risen 3-4cm above the rim and are golden on top.
• Dust with icing sugar and serve immediately.

Source: Taste Magazine. Not available on the website. (Recipe Adapted)

Turkish Burned Milk Pudding (Kazandibi)

Total Time 45 minutes, plus at least 6 hours' chilling.
Yield: 12 servings

Ingredients :

• 1 chickpea-size piece of mastic
• 1.5 cups / 300 g plus 1 teaspoon granulated sugar
• 0.5 cup / 60 g cornstarch
• 0.5 cup / 55 g all-purpose flour
• 3 cups / 475 ml whole milk
• 1/4 teaspoon vanilla extract

Instructions:

• You need to make this at least 6 hours ahead so it has a chance to firm up. Making it a day or two ahead is even better. You will need a flameproof 9-by-13-inch metal baking pan.
• Using a mortar and pestle, grind mastic with 1 teaspoon sugar.
• In a medium bowl, dissolve cornstarch and flour in 1.5 cups cold water.
• In a large saucepan over medium heat, heat milk and remaining sugar, stirring occasionally, until sugar dissolves. Whisk in cornstarch and flour mixture. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes. Boil for 30 seconds, then remove from heat.
• Put a 9-by-13-inch flameproof metal baking pan over a medium-high burner and ladle in about 1 cup milk mixture, or enough to just cover bottom of pan. Let the pan heat to thoroughly burn the milk mixture. To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. (Make sure to wear oven mitts.) The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color, just shy of black. Set the baking pan aside.
• Add vanilla and the mastic mixture to milk mixture in saucepan. Bring the mixture back to a boil, then pour it over burned pudding in baking pan. Let cool, then cover and refrigerate for at least 6 hours.
• Cut into small squares and transfer with a spatula to individual serving bowls, layering several pieces in each bowl, burned bottoms up.

Source : No alterations. https://cooking.nytimes.com/recipes/1017927-turkish-burned-milk-pudding-kazandibi

South African Malva Winter Boozy Pudding

Makes 12 muffin-sized puddings
The glaze is a must as it makes the puddings soft and morish
This is a great winter treat - very tough to beat!

Ingredients (Cake):

• 1 Cup Sugar
• 2 Large Eggs (at room temperature)
• 1 tbsp Apricot Jam (smooth or with chopped up small pieces)
• 1 1/4 Cup Flour, sifted
• 1 tsp Bicarb Soda, sifted
• A pinch of salt
• 2 tbsp Butter
• 1 tsp White Wine Vinegar
• 1/2 Cup Milk

Ingredients (Glaze):

• 1 Cup Cream
• 125g Butter
• 1/4 Cup Brandy
• 1/2 Cup Sugar

Instructions:

• Preheat the oven to 180C and grease a muffin tray (adding paper cups is optional - works both ways).
• In a large bowl, beat the sugar and eggs until the mixture is fluffy and the sugar has melted.
• Add the apricot jam.
• In a small saucepan, heat the butter until just melted, pour into a second small bowl and set aside.
• In a third separate bowl, combine the sifted flour, bicarb soda and salt. Sift a second time all together.
• Returning to the second bowl, ensure that the butter is not too hot (otherwise it will curdle), stir in the vinegar and milk.
• Gradually add the butter mixture and the flour mixture to the egg mixture until all just combined. Don't overmix.
• Pour the mixture evenly into the muffin cups until each is half filled.
• Bake for 45 mins (cover loosely with foil once the tops start to get golden). Continue to cook, even if it is dark brown - as long as it doesn't smell burnt, you're still good.
• Meanwhile, 10 mins before the cakes are cooked, combine all the glaze ingredients in a saucepan. Bring to a light simmer, then turn off the heat. Keep warm.
• When the puddings come out of the oven, pour 2-3 tablespoons of glaze over each pudding.
• Once soaked up, repeat until the puddings are not able to soak up any more glaze.
• Save the remaining glaze for serving.
• Serve hot with hot glaze and cool vanilla ice cream.
• Puddings can also be reheated up to a few days later.

Five Layer Pudding with Sherry Jelly, Chocolate Custard and Dulce de Leche Caramel

Serves 8
Time : 20 mins Prep + 5.5 hours Chill + 30 mins Cook

Ingredients:

• 500ml Quality Sherry or Port (such as Pedro Ximenez)
• 4.5 Leaves Titanium Strength Gelatine
• 1/3 Cup Raisins
• 190g Shortbread Biscuits
• 50g Unsalted Butter, melted
• 1/4 Cup Toasted Almond Flakes, for serving

Ingredients (Chocolate Custard):

• 250ml Milk
• 250ml Thickened Cream
• 3 Egg Yolks
• 90g Caster Sugar
• 1 tbsp Arrowroot Flour
• 125g Dark Chocolate, chopped
• 1 tbsp Cocoa

Ingredients (Dulce de Leche Cream):

• 300ml Thickened Cream
• 200g Dulce de Leche

Instructions (sherry jelly):

• In a small saucepan, oven medium-heat, bring 125ml of the sherry to a simmer. Remove from heat.
• Meanwhile, soak gelatine leaves in a bowl of cold water for 5 mins. Squeeze out the water and add to warm sherry. Stir thoroughly until the gelatine has fully dissolved.
• Stir in raisins and mix until they are separated (and no longer stick to each other). Then add the rest of the sherry. Transfer to individual clear serving cups and chill in the fridge for approx. 4 hours until set.

Instructions (custard):

• In a medium saucepan over medium-heat, bring milk and cream to a steaming heat, just before boiling.
• Meanwhile, in a separate glass or heat proof bowl, whisk egg yolks and sugar until combined.
• While whisking quickly and constantly, pour the hot milk mixture gradually into the egg mixture. Return the mixture to the saucepan, over medium-low heat, cook for 6 mins while continuing to stir constantly until the mixture has thickened to coat the back of a spoon. Remove from heat.
• In a small bowl, combine 1/3 cup of the mixture and the arrowroot flour until a very smooth paste forms (with no lumps). Return paste to saucepan with chocolate and cocoa.
• Place over medium heat, while whisking constantly still, for about 6mins until the chocolate has melted and the mixture is very thick.
• Transfer to a bowl, cover surface with plastic wrap and cool to room temperature, then chill for 1 hour.
• In a blender, blend shortbread until you have a rough crumb (do not blend it too finely). Transfer to a bowl, add melted butter and mix to combine. Set aside.

Instructions (Dulce de Leche Caramel Cream):

• In a large bowl, beat cream until lightly thickened.
• In a separate medium bowl, place the dulce de leche and gradually fold in the whipped cream until all the cream has been transferred.

Instructions (Assembly):

• For each individual serving cup, over the jelly layer, add a layer of chocolate custard. Tap the cup lightly to even out the layer.
• Add a layer of shortbread crumb. Tap the cup lightly.
• Add a layer of the dulce de leche cream. Tap the cup lightly.
• Add a layer of the chocolate custard. Tap the cup lightly.
• Serve immediately or chill until ready to serve.
• Serve with a sprinkle of toasted almond slices.

Jelly Fruit Cups (with real fruit only)

2 Flavours - Watermelon and Orange-Pineapple
Makes about 12 cups
Best to start them the night before

Ingredients (Watermelon Jellies):

• 600g Peeled Watermelon, chopped roughly and some extra
• 1/8 Cup Caster Sugar
• 3 Titanium-strength Gelatine Leaves
• 300g Peeled Watermelon, cut into 2 cm cubes
• 250g Punnet of Strawberries, quartered
• 60g Blueberries
• 12 Mint Leaves

Ingredients (Orange-Pineapple Jellies):

• 200ml Orange Juice
• 200ml Pineapple Juice
• 1/4 Cup Caster Sugar
• 3 Titanium-strength Gelatine Leaves
• 1 Mango, peeled and diced into 2 cm cubes
• 1 Banana, peeled and diced into 2 cm thick quartered slices
• 60g Blueberries
• 12 Mint Leaves
• 2 tbsp Shaved toasted coconut

Instructions (Watermelon Jellies):

• Puree the 600g of chopped watermelon in a blender, then strain into a saucepan - resulting in about 350-400ml of watermelon juice.
• Add 1/8 cup sugar and place over medium heat until sugar has dissolved. Set aside to cool just slightly.
• Meanwhile, soak 3 gelatine leaves in cold water for 5 mins. Squeeze out excess water and whisk the leaves into the still hot liquid until fully dissolved. Chill in a jug for no more than 1 hour so the jelly can slightly thicken.
• Divide cubed melon, strawberries, blueberries and mint leaves in 6 small cups (to hold about 1 cup of jelly each) and pour over cooled watermelon jelly.
• Cover with plastic wrap and return jelly cups to the fridge for at least 3 hours or until they are set.
• To serve garnish with mint.

Instructions (Orange-Pineapple Jellies):

• Place orange and pineapple juices into a saucepan and add 1/8 cup sugar. Place over medium heat until sugar has dissolved. Set aside to cool just slightly.
• Meanwhile, soak 3 gelatine leaves in cold water for 5 mins. Squeeze out excess water and whisk the leaves into the still hot liquid until fully dissolved. Chill in a jug for no more than 1 hour so the jelly can slightly thicken.
• Divide cubed mango, bananas, blueberries and mint leaves in 6 small cups (to hold about 1 cup of jelly each) and pour over cooled watermelon jelly.
• Cover with plastic wrap and return jelly cups to the fridge for at least 3 hours or until they are set.
• To serve garnish with toasted shaved coconut.

Berries or Nectarines in Champagne Jelly

Perfect indulgent summer treat.
Serves 8-10. Refrigerate for 4 hours.

Ingredients:

• 3 1/2 tsp Unflavoured Powdered Gelatin
• 1 Cup Cold Water
• 3/4 Cup plus 2 tbsp Sugar
• 650ml Dry Champagne, room temperature (if you use the full 750ml bottle, the jelly will be much softer. You can drink the rest!)
• Topping : 1 1/2 Pints Mixed Berries (Blackberries, Strawberries, Raspberries)
• Alternate Topping : 250g Punnet Strawberries, 6 medium white nectarines, 1 tbsp lemon juice, 1 tbsp icing sugar mixture

Instructions:

• Sprinkle the gelatin over the water in a stainless steel saucepan and soften for 5 minutes or until well moistened.
• Add 3/4 Cup of the sugar and place over low heat until gelatin and sugar are fully dissolved.
• Remove from the heat and slowly pour in the champagne while stirring gently. Pour into small see-through cups or a non-stick square cooking pan and chill, covered, for at least 4 hrs or overnight. If used a square pan, cut jelly in rectangle cubes and layer the slices to serve.
• Topping : If using strawberries, slice them up in half and stir with remaining 2 tbsp of sugar. Let sit for at least 10 mins before serving.
• Layer the champagne jelly and the berries in wine or parfait glasses, ending with the berries. Drizzle any remaining juice over the tops.
• If preparing them ahead of time, add the last layer of berries just before serving.
• Alternate Topping : Take 2 nectarines and use a knife to place a cross in the bottom. Place nectarines in a heatproof bowl and cover with boiling water. Stand for 1 minute. Drain. Refersh under cold water. Using a small sharp knife, remove and discard nectarine skins and seed. Roughly chop. Process peeled nectarines, strawberries, lemon juice and icing sugar mixture until smooth. Strain mixture into a bowl. Segment remaining nectarines. Divide puree between glasses, top with nectarine segments. Serve immediately.

Almond Jello

Serves 4.

Ingredients:

• 3 tsp Gelatine
• 3/4 Cup Cold Water
• 1 1/4 Cups Evaporated Milk
• 1/2 Cup Sugar
• 3/4 Cup Boiling Water
• 2 Drops of Almond Essence
• 4 Strawberries

Instructions:

• In a large bowl, sprinkle gelatine over the cold water.
• Add sugar and then the boiling water.
• Stir mixture until sugar and gelatine have dissolved.
• Add milk and almond essence. Stir well.
• Pour mixture into four individual serving dishes. Set aside until cool then refrigerate for at least 1 hour or until firm.
• Decorate with sliced strawberries.

Coconut Jello

Goes brilliantly with mango and lychee for a fresh summer dessert
Serves 12.
Prep = 20 mins + 1hr cooling + 4hrs for setting. Cooking = 10 mins.

Ingredients:

• 500ml (2 cups) Cold Water
• 215g (1 cup) Caster Sugar
• 1/4 cup Powdered Gelatine
• 800ml Coconut Milk (preferably high quality)
• Optional for serving : 2 small mangoes, diced; 2 x 565g can lychees in syrup (drained, with 1/2 cup syrup reserved); fresh mint leaves.

Instructions:

• Grease a 18x18x4.5cm square pan and set aside.
• Place the water and sugar in a saucepan over low heat. Stir for 3-4 mins until sugar dissolves. Remove from heat.
• Gradually add the gelatine, stirring until combined (it won't completely dissolve yet).
• Return the pan to low heat. Cook, stirring, for 1-2 mins until the gelatine has dissolved (do not boil).
• Gradually add the coconut milk, stirring until combined. Cook, stirring intermittently, for 2-3 mins until heated through (do not boil).
• Transfer the coconut mixture to a large heatproof bowl. Stir every 15 mins for 1 hour or until cool.
• Then pour cooled mixture into the prepared pan and place in the fridge, stirring occasionally for 30 mins, then leave in the fridge for 3 hours or until set.
• To serve, run a knife around the edge of a pan, to loosen. Cut squares or rectangles and serve from the pan, or invert onto a cleaned working surface covered with a sheet of baking paper (press base of the pan to loosen when pan is upside down).
• Optional : To serve, combine mango, lycheese and reserved syrup in a bowl. Serve with mango mixture and top with mint leaves.
• Alternate fruit options : strawberries, kiwi fruit, melon, jackfruit, etc.

Indonesian Ongol Ongol Caramel Jellies

Prep 5 mins + Cook 15 mins = Total 20 mins
Makes 15-20 small squares

Ingredients:

• 60g Mung Bean Flour, sifted
• 63g Coconut or Palm Sugar
• 60g Sugar
• 450ml Cold Water
• Pinch salt

Ingredients (Coconut Topping):

• 100g Coconut, grated and blitzed in the food processor to stick more easily to the jellies
• 1/4 tsp Salt

Instructions:

• In a large saucepan, over med-high heat, bring to a boil 100ml of water, the coconut sugar and regular sugar until the sugar has fully dissolved.
• Meanwhile, in a large bowl, mix the mung bean flour, salt and 350ml of cold water.
• Pour the flour mixture into the coconut sugar mixture and continue to stir while on medium heat until the mixture starts to thicken after about 8-10 mins.
• Continue to cook until the color of the mixture gets darker and it becomes translucent.
• Prepare a heatproof container and once the mixture is ready, pour it in, smoothening the top with a rubber spatula.
• Set is aside to let it cool.
• Meanwhile, prepare the coconut topping by combining the blitzed coconut and salt together.
• For assembly, unmould the jelly (it should come out very easily) and cut it into squares.
• Roll each square in the coconut mixture and serve.
• (Any leftovers can be stored in the refrigerator then reheated over steam in high heat for 5-8 mins.)

Source: https://whattocooktoday.com/ongol-ongol.html

Sicilian Watermelon Jelly Pudding

Serves 6-8
Prep = 15 mins + 4.5 hours chilling. Cooking = 20 mins.

Ingredients:

• Large Watermelon (1.5kg seedless watermelon flesh, chopped)
• 100g Caster Sugar
• 100g (2/3 cup) Cornflour or Cornstarch, sifted
• 1 tsp Vanilla Extract
• Suggested Garnish: Ginger Infused Watermelon Balls & Syrup OR chopped pistachios & whipped cream.

Instructions:

• Blend watermelon chunks in a food processor until smooth. Strain into a bowl through a fine sieve, pushing down with the back of a spoon to extract as much liquid as possible.
• In a medium sized sauce pan, place sugar and cornflour and whisk to combine. Then add 80ml of the watermelon juice and vanilla extract, stirring until the cornstarch has dissolved.
• Add remaining watermelon juice to the pan and bring to a boil over medium heat, whisking constantly.
• Continue to whisk for a further 6 mins or until mixture thickens, then remove from heat and cool to room temperature, whisking mixture occasionally to prevent surface from setting.
• Transfer to a clear cups for serving (for optimal presentation) and fill to 3/4 full with the cooled mixture.
• Cover with plastic wrap and chill for 4 hours or until set.
• Serve topped with cream and pistachios, or ginger-infused watermelon balls.

Ginger-Infused Watermelon Balls

Makes 3 dozen watermelon balls.
Prep = 30 mins + 3 hours chilling. Cooking = 10 mins.

Ingredients:

• 1/2 Watermelon, cut length-wise
• 1.5 cup Water
• 1 inch piece of Ginger, cut into several slices and lightly bruised with the bottom of a knife
• 3 tbsp Sugar

Instructions:

• In a small saucepan, boil the water, sugar and ginger slices. Mix well until the sugar has dissolved, then continue to heat at a gentle boil for 10 mins. Turn off heat an allow to cool completely.
• With the rounded side of a small melon baller, press down firmly into the melon until the top of the melon baller sinks to match the height of the watermelon. Then twist the melon baller around to make a sphere and lift out melon ball. Remove seeds if necessary.
• Place melon balls in a plastic or glass container and continue making melon balls until all the top of the melon has been scooped out.
• Slice melon length-wise again, straight across just under the scooped out portion. Then continue making melon balls until the full melon has been scooped.
• Once the ginger sugar syrup has cooled, remove ginger slices and pour the cooled syrup on the watermelon balls.
• Refrigerate melon balls in syrup for at least 3 hours or overnight. Will keep well.

Malaysian Sago Pudding with Palm Sugar, Coconut and Caramelised Bananas

Makes 2 Puddings. Easy to double or triple the recipe.

Ingredients:

• 4 tbsp Dried Sago (Small Pearl Tapioca)
• 900ml Water
• 150ml Coconut Milk
• 1/4 tsp Salt
• 70g Palm Sugar (Gula Melaka) or Coconut Sugar, grated + extra for the banana
• 2-3 Pandan Leaves (or a few drops of pandan essence)
• 2 tbsp Water
• 2 Unpeeled Sugar Bananas, halved lengthways
• 1/2 tsp Lime zest, finely grated (optional, for garnish)

Instructions:

• Preparing the sago... Rinse the dried sago and place into 900ml boiling Water in a very large stock pot (as you will need to add water as the sago mixture gets thick).
• Maintain a medium boil, add the sago while stirring (to prevent clumping), and continue boiling for 15-20 mins until the sago is translucent and you just can no longer see white spots inside the sago pearls. Do this while stirring intermittently to prevent the mixture from sticking to the bottom. Add just boiled water as needed to keep mixture from becoming too thick.
• Once the sago is all translucent, rinse the sago gently with running tap water so that all that remains are the sago pearls and the starch has been fully rinsed off.
• Pour the drained cooked sago into bowls (I could fill 2 small bowls). Level the sago in the bowl, cover with plastic wrap and place in the fridge to set for at least 2-3 hours.
• Meanwhile, prepare the coconut milk by placing it in a small saucepan with the salt and bringing it to a low simmer. It will become slightly thicker after a minute or so. Pour it into a bowl and set aside to cool. Once cooled, place in the fridge for use when serving the sago.
• Finally, prepare the palm sugar sauce by combining, in a small saucepan, the water, palm leaves and palm sugar.
• Set heat to medium-low, stir mixture until it dissolves. Then remove it from heat, strain out the pandan leaves and pour the sugar mixture into a bowl to cool. Once cooled, place aside for use when serving the sago.
• Sprinkle the cut sides of the bananas with extra palm sugar.
• On a heated grill plate or grill bbq, place these bananas cut-side down to cook for about 5 mins, until tender and golden.
• In medium serving bowls, use a spoon to loosen the edges of the sago and carefully remove it from the bowl upside down on each individual serving plates. Then spoon over a couple tablespoons of the prepared coconut milk and then the gula melaka sugar syrup on top, finishing with a caramelised banana (and grated lime rind if you have it).

Source: Unknown Cookbook

Mudder's Sago Milk Pudding

Makes 8 x 1 cup servings.

Ingredients:

• 1/4 cup Sago Pearls
• 2 1/4 cup Milk
• 2 Eggs (Can swap egg whites with 2 more egg yolks for a more custardy texture if desired)
• 1/3 cup sugar
• Pinch Salt
• 1 tsp Vanilla
• 1 tsp Nutmeg + extra for dusting
• 1 tsp Cinnamon + extra for dusting

Instructions:

• For 2 hours, soak the sago in cold water, then drain.
• In a double boiler, over medium heat, pour in the milk and add the soaked sago.
• Cook for about 30 mins, until just clear. Remove from the heat. (If cooked for too long, you will lose the pearl shapes)
• Meanwhile, preheat the oven to 350C.
• In a medium-sized bowl, combine eggs, sugar, salt, vanilla, nutmeg and cinnamon.
• Add a ladle of the cooked sago to the egg mixture, stirring the mixture quickly to prevent the eggs from hardening, then fold the egg mixture gently into the sago, still stirring.
• In a greased, med-small and shallow casserole dish, pour in the egg mixture.
• Place the casserole dish in a pan of hot water and bake for 30 mins.
• Cool gradually and refrigerate.
• Serve cold or warm (before it is refrigerated), dusted with a bit of extra nutmeg and cinnamon.

Rice Pudding (Not Runny!)

Ingredients:

• 5 cups of milk
• 1 cup of rice
• 6 tablespoons of sugar
• 1 teaspoon of salt
• 3/4 cups of raisins
• Pinch of cinnamon

Instructions:

• Heat milk in a deep saucepan to a boil
• Reduce heat to medium, add rice, sugar, and salt
• Mix well and cook for 1 hour -- during cooking, stir rice occasionally
• Stir in raisins, cook 15 minutes longer
• Remove from heat, cool in refrigerator for at least 1/2 hour before serving
• Sprinkle portions with cinnamon

Brown Butter & Lime Rice Pudding

Prep time 5 mins + Cook time 1hr 10 mins = Total time 1hr 15 mins
6 people

Ingredients:

• 80g unsalted butter
• 180g pudding rice, plus 2 tbsp extra for roasting
• 3/4 tsp flaked sea salt
• 1 tsp ground cinnamon
• 200ml whole milk
• 250g condensed milk
• 2 limes – 1 finely zested, to get 1.5 tsp, and juiced, to get 1 tbsp, the other cut into 6 wedges, to serve
• 1 tbsp demerara sugar, or light brown sugar

Instructions:

• Put the butter in a small saucepan on a medium-high heat and cook, swirling the pan occasionally, for seven to eight minutes, until it’s melted, nutty and deeply brown, then set aside.
• Put the rice, half the browned butter, salt, cinnamon and 700ml water in a large, nonstick saute pan on a medium-high heat until it comes to a simmer. Turn down the heat to medium and cook, stirring occasionally, for about 20 minutes, until most of the water has been absorbed and the rice is just cooked.
• Add the whole milk, condensed milk and 200ml more water to the pot, and bring the mixture back to a simmer on a medium-high heat. Turn down the heat to medium-low and cook gently, stirring from time to time, so the rice doesn’t catch, for 30 minutes, then stir in the lime juice.
• Meanwhile, put the extra rice in a small frying pan on a medium-high heat, and toast, shaking the pan regularly, for five to seven minutes, until deeply browned and fragrant (you don’t want to burn it, but you do want to take it to the edge). Transfer to a spice grinder (or mortar), add the sugar and blitz (or grind) to a coarse powder (it needs some bite).
• When the rice pudding is almost ready, warm the remaining brown butter on a medium heat. Transfer the rice to a large, shallow bowl and pour over the butter. Sprinkle over two tablespoons of toasted rice and all the lime zest, and serve with the remaining rice and lime wedges.

Source : Ottolenghi. https://ottolenghi.co.uk/recipes/browned-butter-and-lime-rice-pudding. Recipe slightly amended.

Mung Bean Porridge in Coconut Milk

Ingredients:

• 1 cup (200g) mung beans
• 4 1/2 cups water
• 1 cinnamon stick, about 4 inches in length
• 1 piece ginger, about 2 inches in length
• 1 cup sugar, or to taste
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup unsweetened coconut milk

Instructions:

• Rinse the mung beans in a few changes of cold water, picking through them to remove any stones or grit. Place the beans in a saucepan along with the water, cinnamon stick, and ginger. Bring to a boil, then reduce to a simmer and cook for 40 minutes, until the beans have cracked open a bit but are not mushy.
• Add the sugar, salt, and vanilla extract. Continue to simmer until the sugar is dissolved, about 3 minutes.
• Stir in the coconut milk. Cook until the coconut milk is just heated through, about 2 minutes. Take care not to simmer for too long, or else the milk will thicken too much. Remove the ginger and cinnamon stick from the pot. Ladle the porridge into bowls and serve warm.

Source : https://www.seriouseats.com/mung-bean-porridge-in-coconut-milk-recipe. Recipe not amended.

Medieval Apple Mousse

Goes beautifully with Medieval Bastard Cream.
Serves 8

Ingredients:

• 3 Cups Apple Sauce
• 1/2 Cup Caster Sugar
• 3 Egg Yolks
• 1/2 tsp Cinnamon
• 1/2 tsp Ginger

Instructions:

• In a medium saucepan, over medium heat, combine all ingredients and cook while stirring until mixture thickens.
• Serve warm or cold.

Yoghurt Mousse with Fig Compote

Makes 6.

Ingredients (Mousse):

• 300 ml double cream
• 50 g caster sugar
• 4 gold-strength gelatine leaves, cut into small pieces
• 60 ml (1/4 cup) cold water
• 500 ml (2 cups) Greek-style yoghurt
• 1 tbsp pistachios, roasted and finely chopped

Ingredients (Fig Compote):

• 100 g fresh or soft dried figs, thinly sliced
• 100 g caster sugar
• 125 ml (1/2 cup) water
• 2 tsp lemon juice

Instructions:

• To make the compote, place a heavy-based saucepan over medium heat. Add the figs, sugar, water, and lemon juice, mix well and bring to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes or until just set and still slightly runny. To test, remove 1 tsp of the mixture and transfer to a plate, allow to cool for 1 minute to confirm it’s the right texture. Allow to cool completely.
• To make the mousse, add the cream and sugar in a bowl. Using a whisk, whisk the cream until it reaches whipped cream consistency with soft peaks.
• Soak the gelatine in the cold water in a heatproof bowl for 10 minutes. Create a double boiler by placing 500 ml (2 cups) boiling water in another heatproof bowl. Place the bowl the gelatine mixture is in on top so that the hot water skims the bottom of the bowl; the heat from the water will help melt the gelatine. Whisk constantly until completely melted.
• Place the yoghurt in a bowl and stir in the melted gelatine. Gently fold in the whipped cream until smooth with no lumps.
• To assemble, place 2 tsp of the compote in the bottom of 6 x 150 ml glasses or dessert bowls, then divide the mousse mixture among the glasses. Cover and set aside in the fridge overnight to set.
• Garnish with chopped pistachios just before serving.

Source : https://www.sbs.com.au/food/recipe/star-anise-yoghurt-mousse-with-fig-compote/t2yuvq8hu Notes from Website : Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka.

Indian-inspired Beetroot Halva

Serves 8.
Makes 1-2 cups.

Ingredients:

• 500g Beetroot
• 3/4 Cup Milk
• 1/4 Cup Water
• 90g Sugar
• 3 Cardamom Pods, bruised
• 2 tbsp Raisins
• 2 tbsp Cashews or Almonds, toasted and chopped roughly
• Delicious with vanilla ice cream (optional)

Instructions:

• Clean the beetroot thoroughly, remove the roots and stem, then grate them finely.
• In a medium saucepan, over low heat, cook the milk, water and grated beetroot for 20 mins.
• Stir in the sugar and cardamom pods.
• Continue cooking for another 30 mins until the sugar has dissolved and all the liquid has been absorbed.
• Stir in the ghee and raisins. Simmer for 2-3 mins.
• Serve warmed or cold, with a sprinkle of chopped nuts and ice cream if you have it.

Turkish Gullaç Cold Dessert

Simple, tasty & refreshing. Easy and fun to make in a group.

Needs 2 hrs soaking & chilling time before eating.

Ingredients:

• 1.5 cups of milk
• 1 tbsp rosewater
• Caster sugar
• 1 x Packet of ~10-15 Extra Large Round Gullac Sheets
• Sweetened candied cherry or pomegranate seeds, for serving
• 1/2 cup Ground Pistachios, for serving

Instructions:

• Note : Can buy the sheets at Turkish grocery store (eg. Arzum in Auburn).
• In a deep saucepan, warm the milk, rosewater & sugar until fully dissolved. Set aside to let cool.
• In a large tray or tupperware container, take one or part of one gullac sheet at a time, place at the base of the tray / container.
• Using a ladle, ladle a bit of the milk mixture overtop the sheet, pressing down so the sheet can soak up as much of the mixture as possible.
• Repeat the last two steps until the gullac sheets are all used and/or the container is full.
• Press down once again so the liquid is overtop any sheets where possible. Place the container in the fridge for chilling for at least 2hrs.
• When preparing to serve, cut squares or diamond shaped portions.
• Serve each portion with a heavy sprinkle of ground pistachios and a cherry on top.

Source : Gullac Packaging. Variations made to reduce sugar level.

Chilled Columbian Lime Pudding Treat

Sweet and delicious on a hot summer day
Thanks to Sophia for showing me this recipe!

Ingredients:

• 370ml Evaporated Milk
• 300ml Condensed Milk
• 300ml Cream (18% fat)
• 4-6 Small Limes

Instructions:

• In a deep mixing bowl, combine the evaporated milk, condensed milk and cream. Mix well.
• If you want the servings to look extra special, zest 2 of the limes and set aside the zest (Zest in a spiral, around the fruit instead of a straight line down, to make it curly!).
• Squeeze lime juice for 4 limes on the side.
• Pour in the lime juice slowly while using an electric beater to thicken the milk mixture.
• If the milk mixture does not thickens within a few seconds of beating, add the juice of another lime. Repeat if needed, but I found that 4 small limes are usually sufficient.
• Once the mixture thicken and is well blended throughout, pour mixture into a container with a lid and place in the freezer for 30 mins.
• Serve cold. Optional : Serve with lime zest on top.

Super Smokey Frozen Marshmellows

Ingredients:

• Liquid nitrogen (at least a cup)
• Handful of Marshmellows
• All the recommended safety gear - Plus read up on how to use and consume liquid nitrogen safely, and take appropriate precautions. This article is a good start and the source of the idea.

Instructions:

• Note : You cannot eat high-moisture foods right when they come out of liquid nitrogen. They will get stuck frozen to your tongue and cause you great pain.
• Low moisture foods — like marshmallows however can be eaten almost right out of the liquid nitrogen. They might stick a little to your tongue still so be cautious.
• Place marshmellows in a bowl of liquid nitrogen. Freeze until the boiling starts subsiding. Take them out and soon after, but very cautiously, place them in your mouth.
• The best part, is that when you crunch these foods in your mouth, a plume of scented (and harmless) nitrogen fog shoots out of your nose and mouth.

Raspberry Frozen Druplets

Freezing raspberries in liquid nitrogen helps to break up the raspberry segments beautifully, so that they can be used as a topping over ice cream and other desserts.

Ingredients:

• Handful of Raspberries
• Liquid nitrogen (at least a cup)

Instructions:

• Put a handful of raspberries in liquid nitrogen.
• Wait for the violent boiling to stop. Now the berries are frozen all the way through.
• Smash the berries with a rolling pin.
• Plate them immediately but Wait until the rapsberry druplets thaw a little bit before eating them.

Carbonated Fizz Fruit (made with dry ice)

Ingredients:

• A large container or cooler with a lid, 47-liter / 50-quart
• Dry ice (about 500g)
• A clean kitchen towel
• A wide range of fruit! Grapes, strawberries, blueberries, raspberries, clementines, watermelon slices, mango slices, apple slices, pineapple, kiwi, etc. The amount of fruit you use will not affect the amount of dry ice needed.

Instructions:

• In the large 47L container, arrange dry ice on one edge of the container's base and cover with a towel.
• Place fruit on the other side, preferably not over the towel covering the dry ice. Fruit can be whole or cut, it doesn't matter.
• Close the container and wrap the full container in plastic wrap.
• Chill for 12 hours.
• Cut the plastic and open the container. The container will open easily.
• Share the amazing fruit.