Desserts
Scones
Ingredients 1kg self raising flour 130g castor sugar 180g butter 300g sour cream 1 orange zest Milk MethodDice butter and rub into the flour and sugar. Add sour cream and enough milk to make the dough come together. When it is ready, not too sticky or dry, push the dough out onto the floured bench, push flat to the height of the cutter and cut out the scones. Place on a prepared baking tray almost touching each other and bake at 160-170°C until golden brown on top. Serve with orange and marscapone.
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Sponge Cake
Ingredients(makes 1x 23cm cake) 140g caster sugar 7 egg whites 6 egg yolks Pinch cream of tartar 50g unsalted butter 250g cream cheese 100ml milk 1 tbsp lemon juice 60g 00 flour 20g cornflour Pinch of salt 1 orange zest 1 tsp orange blossom water MethodMelt the cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice, orange blossom water and zest, then mix well. Whisk egg whites with the cream of tartar until firm. Add the sugar and whisk until combined. Fold in ½ eggwhite into the cheese mixture, then fold in the remaining eggwhite. Pour the mixture into a lined cake pan. Bake cake in a water bath at 160°C for about 1 hour until set and golden brown. Once cool dust with icing sugar.
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Stuffed Dates
Ingredients 250g cream cheese softened 1 tsp orange blossom water 1 orange zest 30ml honey 70g chopped walnuts 20ml orange juice Chopped pistachios to garnish MethodCombine all ingredients together, except the dates. Cut dates in half and fill with cream cheese mix. Sprinkle with chopped pistachios.
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Poached Pears
Ingredients 2 x 330ml 3 Oaks Pear Cider 1.5L water 400ml Bickford's Hazelnut Syrup 500g caster sugar 2 cinnamon sticks 1 vanilla bean 2 lemon zest 10 pears, peeled and cored MethodPlace all ingredients except the pears into a large saucepan and bring to the boil. Add the pears and cover with baking paper to cover the surface. Gently simmer for about 30 minutes until tender. Remove the pears and then reduce the syrup to a thick syrup. Return the pears to the syrup. Allow to cool. Serve with your favourite icecream.
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Hazelnut Pear Friands
Ingredients (makes 12) For the Friands 65g plain flour 250g pure Icing sugar 125g hazelnut meal 6 egg whites 175g butter melted Zest of lime and extra icing sugar for serving Sliced hazelnuts to garnish 2-3 pears, sliced MethodFor the FriandsPreheat oven to 170°C and grease a friand or muffin pan. Sieve the flour, hazelnut meal and icing sugar into a bowl. In a separate bowl whisk the egg whites until just soft peak. Gently fold in the dry ingredients, the zest then fold in the butter. Fill the friand or muffin tin to about â…” full. Top each friand with a few slices of pear and sprinkle with sliced hazelnuts. Place into the center of the oven and bake for 15-20 minutes. Leave to cool in tin for 15 minutes before turning out.*** you can substitute wheat free cornflour to make it gluten free**
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Dark Chocolate Hazelnut Truffles
Ingredients(makes about 40) 90g heavy cream 30ml hazelnut liqueur 250g dark chocolate, finely chopped 120g hazelnuts, chopped and roasted ½ tsp ground cinnamon 30-40g unsweetened cocoa powder MethodHeat the cream in a small saucepan add the chocolate and the liqueur. Stir in the nuts and cinnamon. Pour into a bowl. Cover and refrigerate until firm. Spoon mixture into 2cm balls and roll in the palms of your hands. Roll the truffles in the cocoa powder until evenly coated. Store at a cool room temperature for up to 2 weeks in an airtight container.
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Pear Pavlova
IngredientsFor the Poached Pear 2 x 330ml 3 Oaks Pear Cider 1.5L water 400ml Bickford's Hazelnut Syrup 500g caster sugar 2 cinnamon sticks 1 vanilla bean 2 lemon zest 10 pears, peeled and cored For the Pavlova 150g egg white 100g sugar 100g icing sugar 10g cornflour 300ml whipped cream Fresh blueberries to garnish ¼ fresh pear shaved MethodFor the Poached PearPlace all ingredients except the pears into a large saucepan and bring to the boil. Add the pears and cover with baking paper to cover the surface. Gently simmer for about 30 minutes until tender. Remove the pears and then reduce the syrup to a thick syrup. Return the pears to the syrup. Allow to cool. For the PavlovaWhisk the whites until firm and slowly add the sugar. Beat until combined. Fold in the sifted dry ingredients and then place heaped spoonfuls onto a lined baking tray and smooth to a rough round shape. Bake in a low oven about 110°C for 40-60 minutes until dried. Allow to cool. Top with whipped cream, sliced roasted and poached pear and shavings of fresh pear and garnish with sliced hazelnuts.
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Hazelnut Tiramisu
Ingredients (makes 1 large bowl) 8 large egg yolks 6 egg whites 50g caster sugar 750g mascarpone 1 pkt Savoiardi biscuits 500ml cold espresso 150ml Bickford's Hazelnut Syrup Cocoa powder for dusting 100g chopped roasted hazelnuts to sprinkle Sliced roasted hazelnuts to garnish Shaved dark chocolate to garnish MethodCombine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, whisking constantly, until light and fluffy. Remove from the heat and add mascarpone and whip until combined. Set aside. Whip the egg whites to soft peak and fold into the mascarpone. Mix the cold espresso with the hazelnut syrup and dip the savoirdi biscuits into the mixture just long enough to get them wet, and gently squeeze out any extra liquid. Arrange the lady fingers in the bottom of the serving bowl. Spoon 1/3 the mascarpone cream filling over the lady fingers. Dust with cocoa powder and sprinkle with chopped hazelnuts. Repeat process with another layer or 2 of lady fingers and cream. Refrigerate for at least 4 hours or overnight. Dust with cocoa before serving and garnish with sliced hazelnuts and shaved chocolate.
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Hazelnut and Pear Frangipane Tart
Ingredients (makes 1 oblong tart) 100g hazelnut meal 2 pears, sliced 75g SR flour 2 eggs 80g sugar 130g butter softened 1 orange or lime zest 30ml brandy ½ tsp ground cinnamon For the Pastry 95g sugar 150g butter Pinch salt ½ vanilla bean scraped 1 egg 185g bakers flour 40g cornflour 2g baking powder MethodWhisk the butter and sugar and brandy together. Add the egg then add the zest and dry ingredients. Spoon into a baked tart shell and flatten the top. Place sliced pear on top and sprinkle with sliced hazelnuts. Bake at 170°C for 20-30 minutes until cooked. Delicious with cream or icecream; serve warm or room temperature.For the PastryCream the butter and sugar together. Add the egg then add the sifted dry ingredients. Fold together and combine to a ball and wrap and chill for at least ½ hour before rolling out. Roll out to 3mm thick and place in greased tart case. Chill, then blind back until golden.
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Chocolate Meringue - Choc Eton Mess
Ingredients 150g egg white 100g sugar 100g icing sugar 1 tbsp cocoa powder 10g cornflour 300ml cream Berries to garnish Chocolate sauce MethodWhisk the whites until firm and slowly add the sugar. Beat until combined. Fold in the sifted dry ingredients and then place heaped spoonfuls onto a lined baking tray. Bake in a low oven about 110°C for 40-60 minutes until dried. Allow to cool. Whip cream with chocolate sauce to taste. In a glass break some meringue into the base of the glass. Gently spoon in some cream and add a few fresh berries.
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Salted Caramel
Ingredients 120g unsalted butter 120ml cream 40ml water 60ml light corn syrup or glucose 200g caster sugar ½ tsp course or flaked sea salt Line a 23x12cm baking tin MethodMelt the butter and cream and set aside. In a small saucepan combine the water, sugar and corn syrup and gently dissolve. Cook until a deep golden colour then carefully pour in ½ to the butter cream mix. Add the remaining butter mix. Cook to 115°C then pour into the prepared baking pan. Allow to cool slightly then sprinkle with sea salt flakes. Allow to set until cold.
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Salted Caramel Icecream
Ingredients 600ml heavy cream 250ml milk 200g sugar (cooked to a dark caramel) ½ tsp sea salt 5 large egg yolks 1 vanilla bean MethodCook the sugar to a dark caramel and add half the cream and cook until smooth. Heat milk and remaining cream with vanilla bean. Whip the egg yolks until light and fluffy, add the cream and the caramel and cook over a double boiler until thick. Strain and allow to cool. Freeze the mixture in your ice cream maker. Serve in icecream sandwiches or with poached pears.
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