North American Apple Custard Crumble

Serves 6

Ingredients:

• 8 Cups Sliced Peeled Apples (about 8; Granny Smith give the best flavour)
• 1/4 Cup Granulated Sugar
• 2 tbs All Purpose Flour
• 1 tsp Cinnamon
• 2 Eggs
• 1 Cup Milk
• Grated Rind of 1 Lemon
• 1 tsp Vanilla

Ingredients (Crumble Mixture):

• 2/3 Cup Rolled Oats
• 1/2 Cup Packed Brown Sugar
• 1/4 Cup All Purpose Flour (for the crumble)
• 2 tsp Cinnamon
• 3 tbs Butter, Cubed
• Whipping Cream, whipped.

Instructions:

• Preheat the oven to 350 F.
• Lightly grease or spray 8 inch (2L) square glass baking dish.
• Layer apple slices into dish
• In bowl, whisk together sugar, flour, and cinnamon. Whisk in eggs until frothy. Whisk in milk, lemon rind and vanilla.
• Pour mixture over apples. Spread evenly on top and press to flatten apples.
• In bowl, combine oats, brown sugar, flour and cinnamon. With fingers, mix in butter until mixture is crumbly. Sprinkle over apple mixture.
• Bake for about 50 mins or until apples are tender, custard is thickened and topping is golden.
• Serve warm or cold with a dollop of Whipping Cream.

Rhubarb and Strawberry Rustic Galette

Ingredients (For the pastry):

• 185g plain flour, plus extra for dusting
• 1/4 tsp salt
• 1/8 tsp baking powder
• 120g unsalted butter, cold, cut into 2cm cubes
• 85g cream cheese, cold, cut into 2cm pieces
• 3 tbsp cream, cold
• 2 tsp white vinegar

Ingredients (For the base):

• 50g hazelnut meal
• 45g castor sugar
• 1 tbsp plain flour
• 1 tsp ground cinnamon

Ingredients (For the filling):

• 250g rhubarb, trimmed, washed, halved lengthwise if thick, and cut into 5cm lengths
• 250g strawberries, hulled and halved
• 100g castor sugar
• 1 tbsp tapioca flour (or cornflour)
• finely grated zest of 1 orange
• 1/8 tsp salt

Ingredients (For the glaze):

• 1 egg
• 1 tbsp demerara sugar

Instructions:

• To make the pastry, place the flour, salt and baking powder in a food processor and process for a few seconds to combine.
• Add the butter and process for another 30 seconds or until the mixture is the consistency of coarse breadcrumbs.
• Add the cream cheese and pulse to form crumbs, then add the cream and vinegar and pulse again until the dough starts to come together. Tip out onto a lightly floured work surface and press into a ball. Wrap the dough loosely in clingfilm, and press to flatten into a disc.
• Place in the fridge for at least 1 hour (it will keep for up to 2 days).
• Preheat the oven to 210C (190C fan-forced). Prepare the base by combining the hazelnut meal, sugar, flour and ground cinnamon together in a small bowl and set aside. Place all the ingredients for the filling in a medium bowl and toss gently to combine and set aside.
• Line a large baking tray with parchment paper. Remove the pastry from the fridge and roll out onto a lightly floured work bench to form a rough circle, about 38cm to 40cm wide and 2mm thick.
• Carefully roll up the pastry circle on the rolling pin and transfer to the parchment-lined baking tray. Sprinkle the hazelnut base mix in the middle of the pastry, leaving a border of about 5cm to 6cm all around.
• Spoon the fruit filling on top of the nut base, then carefully draw the pastry border up and over the fruit, roughly pleating it as you go, and leaving a small area in the centre of the galette exposed.
• For the glaze, beat the egg with 1 teaspoon of water and brush all over the outside pastry. Sprinkle with the sugar, then bake for about 40 minutes or until the galette is golden and the fruit filling has thickened. Remove from the oven and set aside to cool slightly before serving with cream or vanilla ice-cream.

Source : Good Food Guide

Rhubarb & Apple Crumble

Serves 6

Ingredients:

Filling

• 200g Rhubarb, chopped
• 250g Apples, slices
• 1/3 Cup Caster Sugar
• 3 tbsp water
• 1 Squeeze of Lemon

Crumble

• 1/2 Cup Flour
• 3/4 Cup Quick Oats
• 1/3 Cup Brown Sugar
• 60g Butter, warmed up until soft but not melted

Instructions:

• Preheat oven at 400F/200C.
• Cook, in a saucepan, the fruit, sugar, water and lemon juice until soft but not mushy.
• In a deep pie dish, place the soft fruit mixture.
• Separately, mix together the crumble ingredients.
• After the crumble mixture is well blended, spread evenly over the fruit.
• Bake for 20 mins in the hottest part of the oven (near the top) or until the crumble is brown and crunchy.

Rhubarb & Quince Crumble

Ingredients (Fruit) :

• 4 Quince
• 2 cups Caster Sugar
• 4 cups Water
• 1 Strip Lemon Rind
• 6 Stems Rhubarb, trimmed, cleaned and cut into 3cm lengths
• 2 tbsp Lemon Juice
• Ice cream, to serve

Ingredients (Crumble) :

• 2 tbsp Almonds Flakes
• 3/4 cup Flour, sifted
• 3/4 cup Oats
• Pinch Salt
• 200g Butter, cold and chopped
• 1/4 cups Milk

Instructions :

• In a large saucepan, over low heat, stir sugar, water and lemon rind until sugar dissolves.
• Meanwhile, peel and core quince. Cut each quince into eight wedges.
• Place these immediately in the saucepan water to prevent them from browning.
• Bring the saucepan to the boil and then reduce heat to low to simmer, covered for an hour.
• Thereafter, uncover and continue simmering, while stirring intermittently for 1.5 hours more until the quince is tender and the syrup is rosy.
• Preheat the oven to 180C. Grease a large ovenproof dish.
• Using a slotted spoon, remove the quince from the syrup and place into the large ovenproof dish with the cut rhubarb stems. Reserve the syrup.
• Add the lemon juice and a third of the remaining syrup evenly across the fruit. Set aside.
• Make the crumble topping by blending in a food processor the sifted flour, sugar, salt and butter until the mixture resembles a coarse sand.
• Toss the mixture into a bowl. Stir in in the oats and milk.
• Drop tablespoons of the dough over the fruit mixture in the ovenproof dish and spread it out as evenly as possible to cover the fruit.
• Sprinkle the top with almonds.
• Bake for 1 hour until the top is browned.
• Meanwhile continue simmering the syrup on low until it reduces to 1 cup or so.
• Serve warm with ice cream.

Source: https://www.womensweeklyfood.com.au/recipes/rhubarb-and-quince-cobbler-15571 (Recipe Adapted)

Rhubarb and ricotta frangipani tart (GF)

Ingredients :

• 200 g caster sugar
• 300 g rhubarb, trimmed, cut into 5 cm lengths (about 1 bunch)
• 200 g firm ricotta
• Finely grated rind of 1 lemon
• To serve: vanilla ice-cream, and strawberries, hulled, halved

Ingredients (Frangipane) :

• 40 g softened butter
• 40 g pure icing or caster sugar, sieved
• Scraped seeds of 2 vanilla bean
• 40 g almond meal
• 1 egg, lightly beaten
• 1/2 Cup Flour (Gluten Free flour works here too)

Instructions :

• Bring sugar and 200ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then set aside to cool. Add rhubarb and refrigerate to macerate (1 hour). Strain and set aside.
• For frangipane, beat butter, sugar and vanilla seeds in a bowl until pale (3-5 minutes), add almond meal and egg and stir to combine.
• Preheat oven to 190C.
• Roll pastry to a 40cm x 15cm rectangle, spread frangipane over, leaving a 3cm border, then scatter with rhubarb.
• Combine ricotta and lemon rind in a bowl and spoon over the tart.
• Crimp pastry edges to form a border, brush edges with egg wash and bake until golden (15-20 minutes). Serve with ice-cream and strawberries.

Source : Inspired from the below with a few tweaks https://www.gourmettraveller.com.au/recipes/chefs-recipes/rhubarb-and-ricotta-tart-9121

Plum crumble

Serves 6, Prep 50 mins

Ingredients :

• 10 small (800g) plums
• 1/3 cup (75g) caster sugar
• 1/2 cup (110g) firmly packed brown sugar
• 1/2 cup (75g) plain flour
• 1/2 cup (40g) desiccated coconut
• 75 gram unsalted butter, chopped

Instructions :

• Preheat the oven to 180°C (160°C fan-forced).
• Halve the plums; remove stones. Slice the plums; place in a large bowl. Add the caster sugar; toss until the plums are well coated in the sugar. Stand for 10 minutes.
• Meanwhile, combine brown sugar, flour and coconut in a bowl; rub in the butter.
• Stir the plums again to ensure they are well coated, then spoon into the base of six (2/3 cup/160ml) ovenproof dishes or a 1-litre (4-cup) ovenproof dish. Top the plums with the crumble mixture, place dishes on an oven tray. Bake for about 30 minutes or until golden and the juices are bubbling over the side.
• Serve warm with whipped cream, ice-cream or custard, if desired.

Source: https://www.womensweeklyfood.com.au/recipe/baking/plum-crumbles-28171/, no adjustments

Italian Almond Pasta Pie

Ingredients :

• 1 1/2 cups (225 g) Blanched whole almonds
• 3/4 cup (150 g) Sugar
• 1 Lemon, grated zest
• 1/3 cup candied citron or candied orange peel, finely chopped
• 1 tbsp Unsweetened cocoa powder
• 1/2 recipe Pie Crust Dough
• 225 g Thin or thick egg pasta, such as Tagliatelline or angel hair
• 6 tbsp (85 g) Butter, thinly sliced
• 6 tbsp Rum
• Confectioners sugar, for dusting on top

Instructions :

• Grind the almonds and granulated sugar in a food processor until the mixture resembles coarse sand.
• Pulse in the lemon zest, candied citron, and cocoa powder until well combined. Divide into 3 portions.
• Preheat the oven to 350F (180C).
• Optional Pie Crust : Roll the pie crust dough out into a circle large enough to line a 9 - 10 inch (23 - 25 cm) pie pan and fit it into the pan. With a fork, pierce the bottom and sides of the crust.
• Divide the pasta into 3 portions, with one portion slightly larger than the other two. Line the pie crust with the larger portion of pasta and sprinkle with one portion of the almond mixture. Lift the pasta with the tip of a knife so it is loose and free-form. Do not press the pasta down. Dot the pasta with one third of the butter. Top with another layer of pasta sprinkled with a portion of the almond mixture and more butter. Repeat to make a third layer.
• Loosely cover with aluminum foil, bake for 25 minutes, then remove the foil and continue baking uncovered for another 20 to 25 minutes, until the top is golden and the center set.
• Remove from the oven and immediately sprinkle the top of the pie with the rum. It will hiss and absorb quickly, with most of the alcohol evaporating, leaving just a lovely aroma and flavor.
• Cool to room temperature on a wire rack. Sprinkle with confectioners’ sugar and serve, or, preferably, let stand overnight or for 24 hours before serving.

Source : https://www.sergetheconcierge.com/2011/11/better-next-day-angel-hair-pasta-pie-recipe-classic-bolognese-treat-from-dolci.html

American Shoofly Pie (Coffee Mousse)

Tastes like a delicious coffee mousse pie.
Prep 20 mins + 1/2 hr Chilling + 1hr Baking.

Ingredients:

• 250ml Warm Espresso Coffee
• 285g Molasses
• 2 Eggs, well beaten
• 1/2 tsp Bicarbonate of Soda
• Double Cream or Ice Cream, to serve (optional)
• 1 Sweet shortcrust pastry

Ingredients (Cinnamon Topping):

• 185g Plain Flour
• 190g Brown Sugar
• 1 tsp Ground Cinnamon
• 125g Unsalted Butter, chopped

Instructions:

• Prepare and blind bake the shortcrust pastry in a large pie tie. Set aside to let cool completely.
• To make cinnamon topping, in a food processor, blend flour and butter until you achieve the texture of grainy sand. Mix sandy flour mixture with the brown sugar and cinnamon until well combined. Set aside.
• In a large bowl, whisk coffee, molasses, beaten egg and bicarb soda until smooth.
• Place tart pan on a baking tray (to capture any spills and leaks).
• Pour molasses mixture into the tart shell and then scatter over the cinnamon topping without stirring.
• Bake for 1 hour or until pastry is golden and pie is firm in the middle (if pastry is starting to get dark during cooking, lightly place a sheet of foil paper overtop to prevent burning).
• Cool slightly, then serve warm or at room temperature with cream or ice cream.

Rose Apple Pie

Better to do with two people as rolling apples takes quite a bit of time.

Ingredients:

• 1 Shortcrust Pastry
• Jam Glaze : 80g Jam + 1 tbsp Water

Ingredients (Apple Roses):

• 16 Red Apple (Choose the reddest apples for the best results)
• 125ml Fresh Orange Juice
• 100g Caster Sugar
• 110g Hot Melted Butter

Ingredients (Custard):

• 200ml Milk + 1 tbsp
• 4 Egg Yolks
• 3 tbsp Caster Sugar
• 2 tbsp Cornflour
• 100ml Cream
• 1 tsp Vanilla Extract or Paste

Instructions:

• Make the shortcrust pastry pie shell. Blind bake and bake it until cooked through. Let it cool completely.
• Make the custard by whisking, in a large bowl, the yolks, sugar, cornstarch and a tbsp milk.
• In a medium-sized saucepan, over medium heat, bring the remaining milk to a simmer. Remove from heat.
• While stirring quickly, pour the hot milk over the yolk mixture.
• Pour the milk-yolk mixture back into the saucepan and cook on low, stirring slowly, until the mixture thickens. Remove from heat and stir in cream and vanilla.
• Cover and let custard cool for at least 1-2 hours in the fridge.
• Once the custard is cool, heat the jam glaze ingredients in saucepan. Strain through a sieve and brush onto the base of the pastry using a pastry brush.
• Spoon the custard evenly on the pie base, to cover the jam glaze.
• In a very large bowl, combined hot melted butter, sugar and orange juice.
• Slice apples thinly (1mm) with mandolin. Place in bowl with the butter mixture in batches as you go.
• Leave the slices to soak for 10 minutes until they are very flexible. If they need to be more flexible, place them in the microwave for 10 seconds to be heated up again and let them rest for 10 more minutes.
• Assemble the rose apple by starting with the thinnest smallest slice, curling it onto itself. Place another slice, slightly bigger, over the seam area and around it. Continue until you have a medium rose.
• Place the rose in the custard, against the wall of the pie shell. Hold it closed by placing 1-2 knives against it while balanced across the edges of the pan (but not touching the pastry cream).
• Repeat with the remaining apple slices until the pastry cream is covered in apple roses.
• Place the pie in the fridge until it is ready to serve. The apples will not brown if served on the same day, even hours later (due to the orange juice).

Key Lime Pie

Ingredients (base crust):

• 16 Graham Crackers Crushed
• 3 tbsp sugar
• 1/4 pound of butter

Ingredients (filling):

• 4 large egg yolks
• 1 14 Ounce can of sweetened condensed milk
• 1/2 cup fresh key lime juice (approx. 12 key limes)
• 2 tsp grated lime peel
• whipping cream for garnish

Instructions:

• Mix the base crust ingredients and press them into a 9" pie plate.
• Bake in a preheated 350F oven for 10 - 12 mins until lightly browned.
• Place on a rack to cool.
• Meanwhile, for the filling, use an electric mixer to beat the egg yolks until they are thick and turn to a light yellow, don't over mix.
• Turn the mixer speed to low and add the sweetened condensed milk.
• Mix in half of the lime juice.
• Once the juice is incorporated add the other half of the juice and the zest.
• Continue to mix until blended (just a few seconds more).
• Pour the mixture into the pie shell and bake at 350 F for 12 mins to set the yolks and kill any salmonella in the eggs.
• Add whipped cream to individual slices, as desired.

American Pumpkin Pie

Ingredients (base crust):

• 16 Graham Crackers Crushed
• 3 tbsp sugar
• 2 tsp Cinnamon
• 1/4 pound of butter

Ingredients (filling):

• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

Instructions:

• Mix graham crust, with melted butter, sugar and cinnamon. Bake crust for 10 minutes until lightly hardened. Set aside to cool.
• Separately, combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
• Add eggs; mix well.
• Add evaporated milk, water, and vanilla; mix well.
• Pour pumpkin mixture on top of pie crust.
• Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Canadian Maple Pie

Ingredients (base crust):

• 1 Pie Dough Shortcrust Base (9 inch round)
• 1 3/4 Cups Pure Maple Syrup
• 2/3 Cups Heavy Cream
• 1/4 tsp Salt
• 5 tbsp Unsalted Butter
• 2 tbsp Cornstarch
• 3 Large Eggs + 2 Large Egg Yolks
• 2 1/2 tsp Cider Vinegar

Instructions:

• Prepare shortcrust dough for the pie, ensuring it has 30mins - 1 hour to rest in the fridge.
• Grease 9" pie tin. Roll shortcrust dough into a 12 inch circle between two sheets of baking paper. Transfer dough to the pie tin, clean up dough ends around the edge (stick extra dough ends under itself around the edge and crimp edges), cover with plastic wrap and return to the fridge to chill for 20 mins.
• Meanwhile, preheat the oven to 375F.
• Cover the pie with a sheet of parchment paper and fill with pie weights to blind bake for 15 mins. Remove the parchment paper and weights and continue baking for 10 mins being careful that the edge of the dough doesn't get dark. Set aside to cool for at least 30 mins.
• Adjust temperature to 350F.
• In a medium saucepan, while mixing intermittently with a spatula, boil maple syrup, cream and salt.
• Whisk in the butter as it melts.
• Reduce heat to medium-low. Extract a quarter cup of the mixture and blend in the cornstarch. Once you've created a smooth paste with no lumps, return paste to the mixture and whisk thoroughly.
• Bring to a simmer and cook for a minute while whisking frequently.
• Remove from heat and transfer mixture to a large bowl to cool for at least 30 mins.
• Once cooled, whisk in eggs, extra yolks and vinegar until smooth.
• Pour filling in the cooled crust.
• Bake until just set, about 35 to 45 mins. Let pie cool on wire rack, about 30 mins - 1 hour. Then place cooled pie into the fridge to chill at least 2 hours or up to 24 hours.
• Can be served cold or at room temperature.

Canadian Butter Tarts

Serves 8

Ingredients:

• 1 Shortcrust Pastry Base
• 2 Large Eggs
• 175g Brown Sugar
• 100g Raisins
• 1 tsp Vanilla Extract
• 50g Butter, room temperature
• 4 tbsp Pure cream
• 50g Walnuts, chopped

Instructions:

• Grease small fluted pie tins. If you run out, you can use mini-muffin trays. Set aside.
• Roll out the shortcrust pastry a little thick. Cut out 18-20 rounds, a few at a time, with the flutted tart tin. Then roll each of them out a little thinner. Place in the flutted tart tins. Place the finished tins in the fridge to chill.
• To make the filling, in a medium-sized pan, beat the eggs and sugar until combined.
• Add in the remaining ingredients except the nuts. Then warm up the mixture over medium heat, while stirring, until it bubbles and starts to thicken. The mixture should coat the back of a spoon.
• Remove from heat and stir in the chopped walnuts. Let mixture cool to room temperature.
• Preheat the oven to 190C.
• Spoon filling into the empty pie tart shells.
• Bake for 15-18 minutes until set and pastry is just golden.
• Leave in the tin to cool for a few minutes before lifting out to a wire rack to cool completely.

Lemon Meringue Pie

Ingredients:

• 250g (2 Cups) Plain flour
• 1/4 Cup Icing Sugar Mixture
• 125g Butter, chilled, coarsely chopped
• 1 Egg Yolk
• 2 tbsp Iced Water
• 50g (1/3 Cup) Cornflour
• 125ml (1 Cup) Fresh Lemon Juice
• 430g (2 Cups) Caster Sugar
• 60g Butter, coarsely chopped
• 4 Eggs, separated into whites and yolks

Instructions:

• To make the pastry, sift the flour and icing sugar into a large bowl.
• Use your fingertips to quickly rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Add the egg yolk and the water and use a silicone spatula or round-bladed knife to stir until a soft pliable dough forms.
• Use your hands to bring the dough together in the bowl, into a ball.
• Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc / pie base.
• Grease the bottom of a 23cm diameter (measurement of the base) pie dish. Trim excess pastry.
• Cover the pastry with baking paper and place in the fridge to chill for 30 mins.
• Preheat oven to 180C. Fill the lined dish with pastry weights or rice (on top of the baking paper covering).
• Bake in oven for 15 mins.
• Remove the paper and pastry weights. Bake for a further 15-20 mins or until crisp and very lightly golden. Set aside to cool completely.
• Meanwhile, make the lemon filling. Combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a whisk to stir over medium heat for 4 mins or until the mixture boils and thickens considerably.
• Continue to cook, stirring constantly, for a further 1 min. Remove from heat.
• Whisk in butter and egg yolks, stirring quickly. Once blended, transfer to a bowl, cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.
• Preheat oven to 190C. Use an electric beater to beat the egg whites in a clean, dry bowl until the mixture is thick and glossy.
• Spread the chilled filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks.
• Bake in oven for 5-10 mins or until the meringue peaks are light golden.
• Set aside to cool completely in the fridge for at least 1 hour before serving.

Carrot, Orange & Ginger Meringue Pie

Ingredients (Pastry):

• 250g (2 Cups) Plain flour
• 1/4 Cup Icing Sugar Mixture
• 125g Butter, chilled, coarsely chopped
• 1 Egg Yolk
• 2 tbsp Iced Vodka or Water (Vodka works better as much of the alcohol evaporates)

Ingredients (Filling):

• 1 Cup Fresh Carrot Juice
• Zest & juice of 2 Oranges
• 60g or 1/2 Cup Cornstarch (yep that much)
• 2 tbsp Fresh Ginger, minced
• 2 tbsp Caster Sugar
• 6 Large Eggs, yolks and whites separated
• 1 tbsp Apple Cider Vinegar

Ingredients (Italian Meringue - Note : There’s enough meringue here for 2 cakes):

• 1/2 cup sugar (100g)
• 1/4 cup water
• 2 large egg whites, at room temperature and preferably from fresh eggs
• 1/2 teaspoon cream of tartar
• Small mint leaves for decoration

Ingredients (Special Equipment):

• Piping bags, stand mixer or hand mixer, instant-read or candy thermometer

Instructions (Pastry):

• To make the pastry, sift the flour and icing sugar into a large bowl.
• Use your fingertips to quickly rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Add the egg yolk and the water and use a silicone spatula or round-bladed knife to stir until a soft pliable dough forms.
• Use your hands to bring the dough together in the bowl, into a ball.
• Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc / pie base.
• Grease the bottom of a 23cm diameter (measurement of the base) pie dish. Trim excess pastry.
• Cover the pastry with baking paper and place in the fridge to chill for 30 mins.
• Preheat oven to 180C. Fill the lined dish with pastry weights or rice (on top of the baking paper covering).
• Bake in oven for 15 mins.
• Remove the paper and pastry weights. Bake for a further 15-20 mins or until crisp and very lightly golden. Set aside to cool completely.

Instructions (Filling):

• Mix half the orange juice and cornstarch to form a paste. Stir in the rest of the orange juice. Set aside.
• In a saucepan, combine and boil the carrot juice, ginger and orange zest. Mix a few tbsp of the hot carrot mixture into the orange mixture, stirring until smooth then pour it back into the saucepan while whisking slowly until thickened. Remove from the heat and set aside.
• In a large bowl, whisk the sugar and egg yolks together, then, while whisking, pour a bit of the carrot mixture to blend and then pour it into the rest of the carrot mixture while whisking still.
• Continue whisking over low heat until thick and hot, and cooked through.
• Remove from heat, stir in the vinegar thoroughly.
• Pour mixture on top of the base and spread it out to level. Set aside to cool.

Instructions (Italian Meringue):

• In a small saucepan, combine sugar and water. Heat over high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Cook until sugar syrup registers 240°F (115°C) on an instant-read or candy thermometer. Brush down sides of pot as necessary with a pastry brush dipped in water.
• Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
• With the mixer running, carefully and slowly drizzle in hot sugar syrup. (Hot sugar is just as dangerous as fryer oil, so use caution!) Increase speed to high and whip until desired stiffness is achieved. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.
• Spoon mixture into a large piping bag and pipe as desired to decorate your cake.

Source : Veggie Dessert & Cakes Cookbook. Significant alterations made.

Fruit Mince Mini Pies

Makes 3 dozen
Prep = 30 mins + 2 days to macerate. Cooking = 35 mins.

Ingredients (Filling):

• 2 tbsp Brown Sugar
• 2 tbsp Brandy + 2 more tbsp
• 1 Granny Smith Apple, peeled, cored, coarsely grated
• Rind of 1 Lemon, finely grated
• Rind of 1 Orange, finely grated
• 85g Raisins, coarsely chopped
• 85g Currents
• 85g Sultanas
• 60g Glace Cherries, coarsely chopped
• 115g (1/3 cup) Apricot Jam
• 1 tsp Allspice

Ingredients (Pastry):

• 600g (4 Cups) Plain Flour, sifted
• 80g (1/2 cup) Pure Icing Sugar
• 300g Chilled Butter, chopped
• 2 Egg Yolks
• 1 tbsp Water
• White Sugar, to sprinkle
• Icing Sugar, to dust

Instructions:

• In a large glass bowl, combine the brown sugar, 2 tbsp brandy, grated apple, raisins, currents, sultanas, cherries, apricot jam and allspice. Set aside for 2 days in the fridge, covered, stirring occasionally.
• In a food processor, place flour, icing sugar and butter and process until it resembles fine breadcrumbs. Pour in a large mixing bowl, add egg yolks and water, and blend until the dough just comes together.
• Turn the dough onto a lightly floured surface and knead until smooth and well blended. Form a flattened disk, cover in plastic wrap and leave in the fridge for at least 30 mins.
• Add 2 more tbsp of brandy to the fruit mixture approx 30 mins before baking.
• Preheat oven to 180C.
• Roll out the pastry between 2 sheets of baking paper until 3mm thick. Use a round 6.5cm diameter pastry cutter to cut 40 disks from the pastry. Line forty 30ml (1.5tbsp) capacity mini cake moulds with the pastry. Use a fork to prick the bases. Set aside in the fridge to chill.
• Re-roll left over pastry between 2 sheets of baking paper until 3mm thick. Cut out 40 small star shapes to fit 1 on top of each of the mini pies once filled with fruit mince. (Alternatively, you can put a whole circle on top instead and dust a star shape onto it.)
• Spoon 1 heaped tsp of fruit mixture into each pastry case.
• Top with star shaped (or circle shaped) pastry. Press edges lightly to seal.
• Sprinkle with white sugar. (Make air vents if using circle shapes). Consider brushing with a milk and/or egg wash.
• Bake for 30-35 mins. Set aside for 15 mins to cool before transferring to a wire rack to cool completely.
• Dust the pies with icing sugar once cooled to serve.
• Note: Can freeze after baking for up to 6 mths in an airtight container. Thaw overnight at room temperature. Allow 2 days macerating and cooling time.

Banoffee Mini-Pies

Ingredients:

• 250g Digestive Biscuits
• 125g Butter, melted
• 2 tsp Cinnamon
• 1/2-1 Extra Ripe Banana, for garnish
• 300ml Double Cream
• Butterscotch Liqueur (optional)

Ingredients for the Caramel Banana Filling:

• 395g Can Condensed Milk
• 1/3 Cup Brown Sugar, firmly packed
• 2 Very Ripe Bananas
• 50g Butter

Instructions:

• Crush the digestive biscuits in a food processor until finely crumbed.
• Mix in the butter and cinnamon until well combined.
• Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge for at least 1hour or until required.
• To make the banana caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).
• Mash the ripe banana and mix it in the hot caramel.
• Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill.
• Peel and thinly slice the extra banana, and arrange 1-2 pieces over the caramel filling. Top pies with a dollop of cream (mixed with 1-2 tbsp of Butterscotch Liqueur) and serve immediately.

Sour Cherry & Almond Crostata Pie

Prep Time 20 mins + Rest Time 30 mins + Baking Time 30 mins

Ingredients (Filling):

• 80g Butter, room temperature
• 1/3 Cup Caster Sugar
• 1 + 1 Egg
• 80g (2/3 Cup) Almond Meal
• 50g (1/3 Cup) Plain Flour
• 2 tbsp Amaretto Liqueur
• 1 tsp Cinnamon
• 1/2 tsp Chinese Five Spice
• 1.5 x 670g Jars of Pitted Sour Cherries
• 1 tbsp Flaked Almonds
• 1 tbsp Raw Sugar

Ingredients (Pastry):

• 125g Chilled Butter, chopped
• 225g (1.5 Cups) Plain Flour, sifted
• 1/2 Cup Icing Sugar Mixture
• 2 Egg Yolks
• 1 tbsp Chilled Water

Instructions:

• Make the pastry by placing, in a food processor, sifted flour, butter and icing sugar. Blend until mixture resembles sand grains.
• Place in a larger separate bowl and mix in egg yolks and chilled water until it just comes together.
• Knead gently on a lightly floured surface and then cover with plastic wrap. Chill in the fridge for 30 mins.
• Preheat oven to 200C. Line a large baking tray (round if possible).
• In a separate bowl, beat butter and sugar until light and fluffy. Add 1 egg and beat until just combined.
• Then blend in the almond meal, flour, liqueur, cinnamon and chinese five spice.
• Roll pastry on a large piece of baking paper to a large flat circle, 35cm diameter.
• Spread almond mixture evenly on top of the pastry, leaving a border of 1 inch all around.
• Distribute the cherries over the almond mixture.
• Fold pastry wedges in, pleating in the pastry as needed.
• Once done, brush lightly whisked egg across the pastry, then sprinkle with flaked almonds and raw sugar.
• Place on the baking tray and bake for 30 mins or until pastry is golden.
• Serve warm or at room temperature.

Sour Cherry Custard Pie

Makes a 20cm Tart.

Ingredients (Pastry):

• 90g Unsalted Butter, cold and cubed
• 1/4 cup Icing Sugar, sifted
• 1 cup Flour, sifted
• 1 Egg Yolk
• 1 tbsp Vodka / Rum / Brandy or Water, chilled
• Pinch of salt

Ingredients (Custard):

• 250ml Milk
• 300ml Cream
• 1 tsp Vanilla
• 5 Egg Yolks
• 1/3 cup Caster Sugar
• 3 sheets Gold-strength Leaf Gelatine

Ingredients (Sour Cherry Topping):

• 1kg Jar Morello Cherries in Syrup
• 1 cup Caster Sugar

Instructions:

• Start with the pastry. In a food processor, blend the sifted flour, icing sugar, butter cubes and salt until a coarse sand texture forms.
• Add the egg yolk and vodka, and blitz again until just combined.
• Very quickly, bring the dough together with your hands (add a bit more vodka if the dough is not coming together quickly as you don't want the butter to melt too much).
• Shape the dough in a flattened disk and seal in plastic wrap. Refrigerate for 30-60 mins.
• Line the base of a 20cm tart with baking paper (or grease lightly).
• Roll out the dough to form a large circle about 5mm thick that will fit into the pie tin.
• Using the rolling pin, carefully transfer the dough to the lined pie tin. Using your fingers, press the dough into the base, sides and edges of the tin.
• Prick the base of the dough with a fork and then cover again with plastic wrap and refrigerate for another 30 mins.
• Preheat the oven to 180C.
• To blind bake, remove the plastic wrap from over the pie dough, replace it with a sheet of baking paper and place ceramic beads on top moving them until they have settled across the base area.
• Bake the pie for 10 mins.
• Remove the baking paper with the ceramic beads and bake for another 10 mins.
• Remove from the oven and set the pie shell aside to cool to room temperature.
• Now proceed to making the custard by placing a deep saucepan over medium heat, adding milk, cream and vanilla.
• Stir until the cream mixture begins to steam, almost boiling.
• Meanwhile, in a large bowl, whisk egg yolks and sugar.
• Starting very gradually with a few tablespoons, while stirring quickly, add some of the hot cream mixture to the egg yolks.
• Continue transferring the cream mixture into the egg mixture, while continuing to stir.
• Then return it all to the same saucepan.
• Return the saucepan to low-medium heat and stir constantly until the mixture thickens to coat the back of a spoon.
• Remove from the heat.
• In a medium-sized bowl with cold water, place the gelative leaves to soak.
• After 5 mins, squeeze the water from the leaves and place the leaves into the hot custard mix. Immediately stir the mixture until the leaves have fully dissolved.
• Let the custard return to room temperature, stirring intermittently as it cools, to prevent it forming a skin on top.
• Pour the custard into the pie shell.
• Then place a sheet of plastic wrap directly on top of the surface of the custard and transfer it to the fridge for 2-3 hours until set.
• Finally, make the cherry topping by first draining the cherries. Reserve 1 cup of the sour cherry syrup that it was sitting in inside the jar.
• In a saucepan, over medium heat, combine the 1 cup of syrup and sugar. Stir until the sugar has fully dissolved.
• Increase the heat to medium and let the syrup simmer rapidly until it has reduced by half, about 5-10 mins.
• Remove from the heat.
• Immediately, add the cherries back into the syrup, stirring to coat them with the syrup. Set aside to cool.
• Once you are ready to serve it, the custard has set and the cherries are no longer warm, use a spoon to gently place the cherries on top the custard to make one flat layer.

Source: Essential Ingredient (Recipe Adapted)

Coconut and Passionfruit Custard Pie (Delicious served warm or cold)

Cooking Time : 1 hr and 10 mins.

Ingredients:

• 125g Butter, melted
• 1 Cup Caster Sugar
• 1/2 Cup Plain Flour
• 1 Cup Moist Coconut Flakes (tastes much better than dessicated coconut, but in a bind, you can use the latter)
• 2 tsp Vanilla Extract
• 170ml Passionfruit Pulp (about 8 passionfruit. Alternatively, the canned pulp works quite well.)
• 4 Eggs, beaten lightly
• 1 1/3 Cup Milk
• 1 tbsp Icing Sugar for dusting

Instructions:

• Preheat oven to 200C. Line a large 24cm diameter pie tin with baking paper on the base and grease the edges.
• Blend butter and sugar until smooth.
• Mix in sifted flour, coconut, vanilla and passionfruit.
• Stir in the eggs, and then the milk. Make sure that the whole mixture doesn't have any large clumps (small clumps are inevitable but not an issue).
• Bake pie for 1 hour or until set.
• Let sit for 10 mins, then serve warm, dusted with icing.

Apple & Sour Cherry Strudel

Ingredients:

• 3 Golden Delicious Apples, peeled, cored, and sliced into thin bite sized pieces.
• 1 Jar (680 ml) of Pitted Sour Cherries
• 1/2 Cup Caster Sugar
• 2 tbsp fresh lemon juice
• 2 tbsp kirsch (optional)
• 1 tsp ground cinnamon
• 1/2 Cup melted butter
• 10 Sheets Filo pastry
• 50g-100g almond meal
• Whipped Cream, to serve
• Icing Sugar, to dust

Instructions:

• In a medium sized bowl, combine apples, cherries, caster sugar, lemon juice, kirsch and cinnamon. Set aside for at least 30 mins (or, if possible, for as long as 2hrs).
• Drain juices.
• Preheat oven to 180 degres.
• Place a baking sheet on a baking tray.
• Separately, place the filo pastry on a clean and dry surface. Cover with first a dry tea towel, then a damp tea towel to keep the pastry from drying out.
• Place 1 filo pastry sheet on a separate baking sheet that is larger than the filo pastry size (I cut 1/5th off the length as my filo pastry sheet was getting too long).
• Brush sheet with melted butter, particularly around the edges.
• Place another filo sheet on top of the first and brush with melted butter.
• Repeat until you have 10 sheets in total, buttering up the last one as well.
• Sprinkle the top with almond meal.
• Place filling along the long side of the sheets, 1.5 inches away from all edges.
• Fold in the ends and roll up firmly to enclose.
• Move the strudel roll to the baking tray, seam side to the bottom.
• Brush full strudel with melted butter.
• Bake for 25 mins or until golden.
• Prepare more strudels if you still have filo and filling remaining. I made a total of 2.5 strudels (0.5 one was just smaller).
• Serve warm with whipping butter and dusted with icing sugar. Also delicious served cold the next day.

Apple, beetroot and raspberry crumble

Prep Time 20 mins + Cook Time 40 mins = Total Time 1 hr
Serves 4

Ingredients (Filling):

• 20 grams unsalted butter, at room temperature
• 1 tablespoon flour
• 3 large pink-skinned apples (600g), skin on, cored, sliced
• 300 grams fresh raspberries, plus extra, to serve
• 2 beetroots (250g), grated coarsely
• 1 teaspoon ground cinnamon
• 2 tablespoons honey

Ingredients (Topping):

• 120 grams cold unsalted butter, chopped
• 1 cup (130g) oats
• 2/3 cup (75g) firmly packed brown sugar
• 2 teaspoons ground cinnamon
• 2/3 cup (90g) coarsely chopped hazelnuts
• Serve with vanilla ice-cream or Greek-style yoghurt (optional)

Instructions:

• Preheat oven to 200C/400F.
• Make crumble topping by tossing the butter and flour together in a food processor and blitzing until mixture is coarse. Stir in sugar, cinnamon and hazelnuts. Gently press together to form small clusters of mixture.
• Combine butter and flour in a small bowl to form a smooth paste. Combine apple, raspberries, beetroot, cinnamon and honey in a large bowl. Stir small dots of butter flour paste into the fruit mixture. Transfer mixture to a 1.5-litre (6-cup) shallow ovenproof dish; sprinkle with crumble topping.
• Bake for 40 minutes or until browned (cover with foil during cooking, if it starts to overbrown). Stand for 5 minutes. Serve topped with extra raspberries.
• Serve with vanilla ice-cream or Greek-style yoghurt.

Source : Women's Weekly

Apple Galette Tart (with glazed apple slices)

Ingredients (Base Pastry):

• 2 Cups Plain Flour
• 2 tbsp Corn Starch
• 1/2 tsp salt
• 1/2 tsp Sugar
• 12 tbsp Cold Unsalted Butter, cut into small cubes
• 7-9 tbsp Ice Water

Ingredients (Apple Topping):

• 1.5 Pounds of Apples (3-4 medium or 4-5 small)
• 2 tbsp Unsalted Butter, cut into small cubes
• 1/4 Cup Sugar
• 2 tbsp Apricot Preserves
• 1 tbsp Water

Instructions:

• Combine flours, salt and sugar in a food processor. Pulse until butter is the size of large pebbles, about 1/2 inch.
• Add 1 tbsp water over the mixture and pulse once quickly to combine; repeat, adding water 1 tbsp at a time and pulsing, until dough begins to form small curds that stick together when pinched. Dough should be crumbly and not form a cohesive ball.
• Empty dough onto work surface, forming a rectangle with the dough. Use heel of hand to smear small amounts of dough against the counter. Work through full dough amount, little by little. Gather dough and repeat until a cohesive ball can be formed.
• Flatten ball into a 4 inch square and cover in plastic wrap. Place in fridge to chill until cold but still malleable, about 30-60 mins.
• About 15 mins before baking, adjust oven rack to middle position and heat oven to 400F.
• Place dough on floured 16 x 12 inch piece of parchment paper and dust with more flour. Roll dough until it just overhangs all four sides of the baking pan and is about 1/8 inch thick, dusting top and bottom of dough and rollingpin with flour as needed to keep dough from sticking.
• Trim dough so edges are in line with the edges of the rimmed baking sheet. Place dough on the baking sheet.
• To form pastry border, roll up 1 inch of each edge and pinch firmly to create a 1/2 inch thick border.
• Peel, core and halve apples. Cut apples lengthwise into 1/8 inch thick slices.
• Starting in one corner, shingle sliced apples to form even rows across the bottom of the dough, overlapping each slice by about one-half. Continue to layer apples in rows.
• Dot apples with butter and sprinkle evenly with sugar. Bake ntil bottom of tart is deep golden brown and apples have caramelised, 45-60 mins.
• Glaze tart. While galette is baking, combine in a small saucepan over medium heat, apricot preserves and water, until mixture begins to bubble.
• Pass through fine mesh strainer to remove any large apricot pieces.
• Brush baked galette immediately once it is out of the oven with glaze and cool on wire rack for 15 mins.
• Transfer to a cutting board and cut in half lengthwise, then crosswise into individual portions.

Covered Breton Apple Tart

Ingredients (Breton Dough):

• 1 Cup Butter
• 1 Cup Sugar
• 1 tbsp Dark Rum
• 1 tsp Vanilla Extract
• 4 Egg Yolks
• 2 3/4 Cup Plain Flour
• For Egg Wash : 1 Egg beaten with a pinch of salt

Ingredients (Apple Filling):

• 2 Pounds Golden Delicious Apples (6-7 Medium Apples)
• 1/2 Cup Sugar
• 3 tbsp Butter
• 1 tbsp Lemon Juice
• 1/2 tsp Cinnamon
• 2 tbsp Dark Rum

Instructions:

• To make the dough, beat the butter and sugar until smooth and pale.
• Beat in the rum, vanilla, then egg yolks, one at a time. Beat until the mixture is very smooth and light.
• Beat in the flour until it is absorbed. Do not overmix. Cover and set aside.
• To make the filling, peel, core and slice the apples into a large saucepan. Add the sugar, butter, lemon juice, cinnamon and rum. Mix and turn the heat to medium, cover, and cook the mixture until the apples exude their juices.
• Uncover, turn the heat to low, stir and continue cooking, allowing the juices to evaporate. Remove from heat and saucepan. Cool the filling.
• Final Assembly. Preheat the oven to 350F. Prepare a 10 inch cake pan (or long rectangular pan with removable base) by greasing and lining it with baking paper.
• Divide the dough in half. Roll one half so that it is spread evenly into the bottom of the pan and about 1 inch up the sides of the pan.
• Spread the cooled filling on the dough base. Dust the other piece of dough with flour and shape it to fit on top of the apple filling.
• Press the edges into place, making sure the sides are straight and even.
• Brush the top with egg wash and poke a decorative pattern on top with the tines of a fork to allow air to escape.
• Bake for 40-45 mins, cool on a rack in the pan for 20 mins, then unmold and cool completely. Slice the tart and serve.

Ravioli Apple Pie

Ingredients:

Ingredients (Pasta Dough):

• 500g all-purpose flour
• 5-6 Large Eggs
• 1 tbsp extra-virgin olive Oil
• A Pinch Salt



Ingredients (Apple Filling):

• 4 Green Granny Smith Apples
• 1/4 Cup Sugar
• 2 tbsp Butter
• 1 tbsp Lemon Juice
• 1 tsp Cinnamon
• 1 tbsp Dark Rum



Ingredients (Crumb):

• 40g Butter, chilled and coarsely chopped
• 60g Plain Flour
• 50g Caster Sugar
• 1 1/2 tsp Ground Cinnamon
• Pinch of Sea Salt



Ingredients (Butterscotch Caramel Sauce):

• 100g Butter
• 2 Cup Brown Sugar
• 2 Cup (500ml) Cream
• 2 tsp Vanilla Extract



Ingredients (For Assembly):

• 1 Egg, lightly beaten
• Vanilla Ice Cream, for serving

Instructions:

Instructions (Dough):

• Start with making the pasta dough as it needs to rest for an hour.
• Place flour on a board, and create a well in the middle. Crack and add 5 of the eggs into the well, add a pinch of salt and the oil to the mix.
• Slowly using your fingers to incorporate the eggs into the flour, until it comes together to form a ball.
• Tip : If dough is a little dry add the remaining egg. The oil makes the pasta dough smoother and easier to roll out.
• Knead the dough for 3-5 mins, or until dough springs back when pressed with your thumbs. Wrap the dough in plastic wrap and rest it for an hour.



Instructions (Filling):

• To make the filling, peel, core and slice the apples into a large saucepan. Add the sugar, butter, lemon juice, cinnamon and rum. Mix and turn the heat to medium, cover, and cook the mixture until the apples exude their juices.
• Uncover, turn the heat to low, stir and continue cooking, allowing the juices to evaporate. Remove from heat and saucepan. Set aside and cool the filling to room temperature.



Instructions (Crumb):

• Place all cinnamon crumb ingredients in a bowl and rub butter into dry ingredients with your fingertips until a coarse crumb is formed.
• Spread on a baking tray lined with baking paper and bake on the oven's lowest shelf. Stir occasionally.
• Remove when golden (about 10-12 mins). Don't let it get too dark.
• Cool, coarsely crumble and set aside until required.



Instructions (Sauce):

• Prepare the sauce by heating up all ingredients in a small saucepan on medium heat until reduced to a thick sauce, for about 5-10 mins.
• Keep the sauce on low so that it stays warm for serving.



Instructions (Assembly):

• Fill a large soup pot halfway with lightly salted water. Set to medium-high to bring water to a boil.
• Meanwhile, to make the ravioli, take 1/4 a recipe of the pasta dough and pass it through a pasta rolling machine. Start at the lowest setting and slowly work towards #6 or until you have a sheet that is 3" wide and only about 2mm thick.
• Lay the sheet down on a floured table and place a teaspoon of the apple filling in two rows along the front, approx. 2" apart.
• Use a pastry brush to brush some of the lightly beaten egg onto the dough to make it stick together, ensure that areas between the spoonfuls of mixture are lightly moistened with the egg wash.
• Fold the second half of the sheet pasta over the mixture and gently press down, squeezing as much air from each ravioli pocket as you can.
• Cut the ravioli into square pieces (Use a pizza cutter if you have one to make the edges look nice).
• Place individual raviolis on a plate. Cover fresh pasta with a towel to keep from drying out.
• Continue to make the rest of the dough and filling.
• Once the ravioli is finished and the water is boiling, cook the ravioli pieces in batches for 3-5 mins, or until tender. Set 4-5 individual raviolis in each serving plate
• Moving quickly to prevent raviolis from getting cold, top the raviolis with ice cream, then cinnamon crumb and finally butterscotch sauce. Serve immediately.

Apple, Feijoa & Maple Pie

Ingredients:

• 2 x Shortcrust Pie (Base and Top)
• 75g Butter
• 1.5 tsp Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Ground Nutmeg
• 1/4 tsp Ground Cloves
• 500g Feijoas, flesh scooped out and pureed
• 4 Granny Smith Apples, peeled, cored and chopped
• 1/2 cup Maple Syrup (or alternative)
• 2 tbsp Cornflour
• 1 Egg, beaten with 1 tbsp Milk (egg wash)
• Ice cream or cream, to serve

Instructions:

• Preheat oven to 180C.
• Blind bake and then bake the base of a pie crust until just done. Let it cool to room temperature.
• Reduce oven temperature to 160C.
• Meanwhile, prepare the filling. In a large saucepan, over medium heat, melt butter and spices.
• Add apples, maple syrup and cornflour.
• Stir until combined and simmer for 5-20 mins until slightly thickened.
• Remove from heat and leave mixture to cool to room temperature.
• Stir in the pureed feijoa into the mixture.
• Meanwhile roll out the top pie crust so it will fit ontop of the pie.
• Set aside for a short period in the fridge.
• Once the pie base and apple mixture has cooled, transfer the filling carefully onto the cooked pie base.
• Cover the filling with the top pie crust, pushing down around the edges to seal it to the pie base (pie base crust should not be visible).
• Brush the top of the pie with the egg wash.
• Bake for 35 mins until the pastry is dark golden brown.
• Serve warm or cold with ice cream or cream.

Source: http://chelseawinter.co.nz/apple-feijoa-pie/ (Recipe Adapted)

Persimmon Tarte Tatin

Ingredients:

• 2 Fuyu Persimmons, cut in half, then into 1/2 cm thick slices (slices shaped like thin orange segments)
• 1 Lemon, juiced
• 2-3 Sheets of Puff Pastry
• 80g Butter, melted (start with 3 and add as needed)
• 1 tbsp ground Cinnamon
• 2 tsp Ground Ginger
• 2 tbsp Brandy or Bourbon or Dark Rum
• 80g + 60g Caster Sugar
• 1 tbsp Softened Butter

Instructions:

• Preheat oven to 180C.
• In an oven proof wok (make sure the handle is not plastic!), place butter and sugar and let cook at a medium heat for 5 mins.
• Add, in a spiral pattern starting from the middle, the persimmon slices.
• Cook without moving the slices for about 15 mins until the butter sugar mixture turns amber. Remove it from the heat.
• Meanwhile, with 1-2 slices of puff pastry, create a circle shape and place it on top of the caramelised persimmon, tucking in the sides where you can.
• Bake for 20-25 mins until the puff pastry is golden and cooked through. Then remove from the oven and let sit for 5 mins to cool just a little.
• Put a large serving plate upside down on top of the pastry and, with oven gloves on, flip over the walk so that the plate and the tarte tatin are right side up. Remove the wok.
• Serve warm or at room temperature.

Yorkshire Cheese & Raisin Tart (with Marsala Wine)

Best eaten the day it's made.
Prep & Cook Time : Need to start the day before serving. 2 - 2.5 hours for the pastry + 25 mins (Plus cooling).

Ingredients (The Filling):

• 1.25L (5 Cups) Milk
• Juice of 1 Lemon
• 50g Currents
• 50g Seedless Raisins
• 60ml Apera or Marsala Fortified Wine
• 100g Softened Butter
• 70g Caster Sugar
• 2 Eggs, lightly beaten
• 1 tbsp Fine Fresh Breadcrumbs
• 1 tsp Ground Nutmeg

Ingredients (Sweet Pastry):

• 250g (1 2/3 Cup) Plain Flour, sifted
• 60g Pure Icing Sugar, sifted
• 120g Cold Butter, coarsely chopped
• 3 Egg Yolks

Instructions:

• Bring milk to a simmer in a large saucepan over medium heat, add lemon juice, then reduce heat to low and stir slowly until curds start to form (1-2 mins).
• Remove from the heat, set aside to cool, carefully spoon curds into a muslin-lined sieve placed over a large bowl, to allow whey to drain, and refrigerate overnight (discard drained whey).
• For the sweet pastry, blend flour, icing sugar and 1 tsp fine sea salt in a food processor. Add butter and pulse until fine crumbs form, then add yolks and pulse to combine.
• Turn the pastry dough onto a work surface, bring the pastry dough together with the heel of your hand, form into a disc, cover in plastic wrap and refrigerate for 1 hour.
• Roll out chilled dough on a lightly floured surface to a 24cm diameter pie tin. Trim edges and refrigerate for 40 mins.
• Preheat oven to 180C. Blind bake pastry (aka with a baking paper top covered with pie weights) until edges are golden (10-12 mins). Remove paper and weights, and bake until base is golden (6-8 mins). Set aside to cool completely.
• Meanwhile, combine currents, raisins and apera in a small bowl and set aside until fruit is plump (30 mins).
• Beat butter and sugar until pale and creamy, then add eggs, one at a time, beating until incorporated. Fold in curd, currant mixture, breadcrumbs and nutmeg.
• Spoon mixture into pastry case and smoothen top.
• Bake until golden (20-25 mins), cool to room temperature and serve.

Rhubarb, Apple & Raspberry Pie

Ingredients (Filling):

• 50g Unsalted Butter, chopped
• 3 Small Granny Smith Apples, peeled, cored and chopped into 3cm pieces
• 700g Rhubarb, trimmed and chopped into 3 cm pieces
• 200g Frozen Raspberries
• 1 Cup (220g) Raw Sugar, plus extra for sprinkling
• 2 tsp Finely Grated Lemon Rind
• 1.5 tbsp Lemon Juice
• 1 tsp Vanilla Bean Paste (or essence)

Ingredients (Ginger & Vanilla Pastry):

• 3 1/3 Cup (500g) Plain Flour
• 1/2 tsp Baking Powder
• 4 tsp Ground Ginger
• 4 tbsp Caster Sugar
• 360g Cold Unsalted Butter, chopped
• 1/2 Cup Water, chilled
• 2 tsp Vanilla Bean Paste (or Essence)

Instructions:

• To make the pastry, place flour, baking powder, ginger, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.
• Add water and vanilla, and pulse further until the mixture comes together to form a smooth dough.
• Split the dough in two portions, roll each between two sheets of non-stick baking paper to 4mm thick and refrigerate for 1 hour or until firm.
• Preheat the oven to 180C.
• Roll out 1 of the two chilled dough balls on a lightly floured surface to a 24cm diameter pie tin (preferably with removeable base). Trim edges and refrigerate for 40 mins.
• Blind bake pastry (aka with a baking paper top covered with pie weights) until edges are golden (10-12 mins). Remove paper and weights, and bake until base is golden (6-8 mins). Set aside to cool completely.
• Meanwhile, melt the butter in a medium saucepan over high heat. Add the apples and cook, stirring frequently, for 4-5 mins or until softened slightly.
• Add the rhubarb, raspberries, sugar, lemon rind and juice, vanilla and cook, stirring occasionally for 15-17 mins or until the fruit is tender and the liquid has thickened.
• Transfer to a bowl and refrigerate until cooled.
• Spoon the mixture into a the cooled pie dish. Warp the bottom of the pie dish with aluminium foil to catch any leaks.
• To prepare the top layer of pastry, roll pastry dough flat then using various-sized fluted round cookie cutters, cut about 22 rounds from the pastry, re-rolling as necessary.
• Layer the rounds over the top of the rhubarb and sprinkle with the extra raw sugar.
• Bake for 20-25 mins or until the pastry is golden and crisp. Serve warm.

Sour Cream Shortcrust Pastry

Makes 1 pie shell only (double recipe if you want top and bottom shells).

Ingredients:

• 250g (1 2/3 cups) Plain Flour
• 40g (1/4 cup) Pure Icing Sugar
• 140g Chilled Butter, coarsely chopped
• 120g Sour Cream
• 1/2 tsp Salt
• 1 Egg for eggwash
• Demara sugar for decoration

Instructions:

• Process flour, sugar and salt in a food processor. Add butter and pulse to combine until you only have a coarse crumb.
• Turn onto a work surface, bring together with the heel of your hand, cover in plastic wrap and refrigerate for 2hrs.
• When ready, roll out pastry on a lightly floured surface to 4mm thick.
• Brush with eggwash and sprinkle lightly with demara sugar.
• If using as a cover, bake for 35-40 mins at 180C.

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

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.