- Melted butter, to grease
- 1 x 395g can sweetened condensed milk
- 100g butter, cubed
- 255g (1 1/4 cups) brown sugar, firmly packed
- 2 tbs glucose syrup
- 150g good-quality dark chocolate, finely chopped
- 60ml (1/4 cup) Baileys Original Irish Cream liqueur
- Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
- Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
- Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
- Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.
- 35g cornflour
- 700ml milk
- 200ml full fat pure cream (do not use thickened)
- 55g caster sugar
- 1 1/2 tablespoons semolina
- 2 tablespoons orange blossom water
- 200g Kataifi pastry
- 60g butter, melted
- extra melted butter, for brushing
- 120g cornflakes, crushed
- 45g toasted pistachios, coarsely ground
- edible dried rose petals, to decorate
- sugar syrup
- 220g caster sugar
- 125ml water
- 1 tablespoon lemon juice
- 1-2 tablespoons rosewater, to taste
- 1 tablespoon honey
1. To prepare the custard, combine cornflour with 125ml of the milk.
2. Pour cornflour mixture and remaining milk into a large saucepan. Whisk over a high heat until slightly thickened. Add cream. Simmer for 10 minutes, constantly whisking. Add sugar and semolina. Simmer, whisking, until thick, up to 20 minutes. Stir in orange blossom water. Remove from heat. Place to one side.
3. To prepare the syrup, bring sugar, water and lemon juice to a boil. Simmer for about 5 minutes or until thickened to a syrup. Stir in rosewater and honey. Remove from heat.
4. Pre heat your oven to 180°C. Place pastry in a large bowl and separate strands. Add butter. Using your hands, toss to combine and ensure an even coverage. Place onto a baking paper lined oven tray. Cook, in the oven, tossing occasionally with tongs, until golden and crisp. Remove and cool on tray. Reduce oven to 160°C.
5. Lightly brush the insides of four ramekins with butter and sprinkle in the crushed corn flakes. Top with custard mixture. Cook for about 10 minutes or until the custard is just set.
6. To serve, crumble pastry over top of custard. Drizzle with half the syrup. Sprinkle with pistachios. Drizzle the remaining syrup around the plate and sprinkle with roses.
7. Serve hot or cold.
1. Kataifi pastry is thinly shredded filo, available from Middle Eastern grocers.
2. Rosewater and orange blossom water can also be found in Middle Eastern Grocers or specialty cake shops. They can be overpowering if used in excess, so taste as you go.
3. If edible dried roses are unavailable, you could substitute with fresh, pesticide free roses.
4. This delicate rose and honey sugar syrup would also be great drizzled over fresh fruit or warm muffins.
- 2 x 150g punnets fresh raspberries
- icing sugar, for dusting
- grated chocolate, to garnish
- 25g toasted hazelnuts
- 175g plain flour
- 65g caster sugar
- 25g desiccated coconut
- Pinch salt
- 175g butter, softened
- 1 medium egg, beaten lightly
- crème patissiere
- 500ml milk
- 1 vanilla bean, split lengthways
- 5 egg yolks
- 110g caster sugar
- 50g flour
- 500ml fresh cream
- 2 x 150g punnets fresh raspberries
- 80g caster sugar
- 8cm piece lemon rind
1. To prepare the pastry, process hazelnuts, flour, caster sugar, coconut, salt and butter to form fine crumbs. Slowly add the egg, pulsing until a soft dough forms. Wrap in plastic wrap and refrigerate for 10 minutes.
2. Roll pastry out on a lightly floured surface. Line four 10cm round, loose-based tartlet pans. Prick bases with a fork. Line with baking paper and fill with baking weights. Refrigerate for 10 minutes.
3. Pre heat your oven to 180°C.
4. Place the tartlets onto a baking tray and bake for 10 minutes or until just golden. Carefully remove the paper and weights and place back in the oven for 1-2 minutes or until golden and crisp. Transfer to a cooling rack for 5 minutes. Carefully remove cases from pans. Cool.
5. To prepare the crème, bring milk and vanilla to the boil in a large saucepan. Remove from heat. Remove vanilla bean and scrape the seeds and resin into the milk.
6. In a separate bowl, beat egg yolks, sugar and flour until thick and creamy.
7. Beat the cream until thickened. Add the cream to the hot milk and whisk in egg mixture. Return mixture to heat and allow to just boil and thicken, stirring constantly. Strain and cool.
8. To prepare the coulis, stir raspberries, sugar and rind in a small saucepan, over a medium heat until sugar dissolves and mixture is soft and pulpy. Cool slightly. Push through a fine sieve and discard seeds and rind. Refrigerate coulis.
9. To serve, spoon a little of the crème into the base of each tartlet and smooth to level. Place the raspberries on top and dust with icing sugar and chocolate. Place 1 tartlet onto 4 plates and drizzle over a little of the coulis. Serve immediately.
1. Tart shells, crème patissiere and coulis can all be made several hours in advance. Store tart shells in an airtight container and crème and coulis in refrigerator.
2. We piped our crème patissierre into the tart shells for a professional finish and because it is quicker when preparing large numbers.
3. You could use any type of fruit to top these little tarts – try sliced strawberries, apricots or peaches.
4. For a quick and easy alternative to raspberry coulis, use fresh or canned passion fruit pulp.
- 120g pure icing sugar
- 35g self-raising flour
- 100g butter, melted
- 3 egg whites, lightly beaten
- 60g almond meal
- 1 orange, zest only, finely grated
- 100g dark chocolate, chopped finely
- extra icing sugar, for dusting
- 125ml thickened cream
- 200g dark chocolate, chopped
- chantilly cream
- 600ml thickened cream
- 55g icing sugar
- 1 teaspoon vanilla extract
- syrupy orange slices
- 200g caster sugar
- 200ml orange juice
- 2 naval oranges, peeled, sliced thinly
1. Preheat oven to 180°C.
2. Lightly grease six friand tins and place onto a baking tray.
3. Sift icing sugar and flour into a medium bowl. Add butter, egg whites and almond meal. Stir until just combined. Add zest and chocolate. Stir until just combined.
4. Carefully spoon mixture into friand tins until 1/2 full.
5. Bake for 25 minutes or until a skewer inserted in the centre of one comes out clean. Cool in pans for 10 minutes before turning out on to a wire rack to cool completely.
6. To prepare the ganache, place all ingredients in a microwave proof bowl. Microwave on medium for 1-2 minutes stirring every 30 seconds or until mixture is smooth and combined.
7. To prepare the chantilly cream, using an electric beater, beat cream, icing sugar and vanilla together until soft peaks form. Refrigerate until required.
8. To prepare the syrupy orange slices, stir sugar and juice in a medium frying pan over medium heat until sugar has dissolved. Simmer for 5 minutes until slightly thickened. Add oranges. Remove from heat and stand 10 minutes.
9. To serve, place one tablespoon of ganache in middle of four plates. Dust friands with icing sugar and place on top. Serve with orange slices and chantilly cream in a ramekin or just on the side.
1. Store extra friands in an airtight container for up to 5 days or freeze for up to a month.
2. Syrupy orange slices can be made several hours in advance. Store, covered, in refrigerator.
3. Chocolate can be temperamental, so if you are not experienced at making ganache in a microwave, try bringing the cream to a boil in a small saucepan. Remove from the heat, add the chocolate and stir until smooth.
4. Turn syrupy oranges into a dessert of their own by substituting 2 tablespoons of the orange juice with an orange flavoured liqueur. Serve warm with ice-cream.
- 3 eggs
- 4 egg yolks
- 1/4 cup castor sugar
- 500 ml double cream
- 1/2 teaspoon ground wattleseed
- 3/4 cup water
- 3/4 cup caster sugar
1. Pre heat your oven to 120°C.
2. To prepare the caramel, place the water and caster sugar into a small saucepan. Gently stir over a low heat until sugar is dissolved. Bring to the boil. If any sugar clings to the side of the saucepan, brush down using a pastry brush dipped in cold water. Boil, without stirring, for about 5 minutes or until mixture turns golden brown. Pour into four ovenproof dishes to cover bases. Stand at room temperature until mixture hardens. Place dishes in a large baking dish.
3. Whisk eggs, egg yolks and sugar in a medium bowl.
4. Stir cream and wattleseed in a saucepan until hot. Whisk hot cream mixture into egg mixture. Strain and pour into dishes over caramel.
5. Pour enough hot water into the baking dish so that it comes just over halfway up the sides of the dishes. Cook for about 30 minutes or until just set. Remove immediately from the baking dish and place on a wire rack to cool at room temperature. Refrigerate until cold.
6. To serve, run a small sharp knife around inside edge of dishes. Gently invert caramels onto a serving plate.
1. Making caramel is a delicate process – take time to dissolve the sugar before boiling or it can crystalise and you will need to start over again.
2. Wattleseed has flavour tones of coffee, caramel and hazelnuts. It can also be used to flavour ice-cream, biscuits, cakes and scones.
3. Be careful not to overcook the custards as they continue to firm on cooling. To test, insert a small knife – if it comes out clean the custard is cooked.
4. Cooling caramels at room temperature before prevents the caramel from hardening.
- 3 x 250 g packets cream cheese, softened
- 220g caster sugar
- 1/4 teaspoon vanilla extract
- zest and juice of 2 limes
- 3 eggs
- 1 egg yolk
- 125 ml pouring cream
- fresh lime wedges and double cream, to serve
- Then for the cheesecake base:
- 1 x 250g packet nice or granita biscuits
- 2 tablespoons brown sugar, firmly packed
- 125g unsalted butter, melted
1. To prepare the cheesecake base, process biscuits and sugar in a food processor until fine crumbs form. Add butter and process until combined. Press mixture over the base of a 22cm non-stick springform tin. Use a palette knife smooth the base. Chill for 1 hour.
2. Preheat oven to 220°C.
3. Using an electric mixer, beat cream cheese, sugar, vanilla, lime zest and juice in a bowl until just smooth. Add eggs one at a time, beating until just combined. Add egg yolk and beat until just combined. Stir in cream. Pour mixture into tin over crumb base.
4. Bake on lowest shelf for 10 minutes. Reduce the temperature to 150°C and bake a further 25-30 minutes or until mixture is almost set.
5. Cool cheesecake in oven with door slightly ajar. Cover and refrigerate for 4 hours or overnight.
6. Cut into generous slices and serve with a fresh lime wedge and double cream.
1. Use the base of a drinking glass to help press crumbs over base of tin.
2. For a glamorous garnish, grate dark chocolate over top of cheesecake before serving – it has a natural affinity with lime.
3. Be careful to only remove the thin coloured part of the peel when zesting citrus fruit as the white pith underneath is very bitter.
4. Most cheesecakes are better made a day in advance. It gives the flavours time to develop and allows the texture to firm. Baked cheesecakes are best eaten at room temperature.
- 675g dark chocolate, in small pieces (try to use 70% cocoa Swiss organic dark chocolate)
- 450g unsalted butter, soft
- 675g castor sugar
- 10 eggs (try to use medium size fresh organic eggs)
- poached pears
- 4 beurre bosc pears, peeled, cored and halved
- 1 cinnamon stick, broken
- 100g brown sugar
- crème fraiche, to serve
- extra cocoa for dusting
- 1/2 teaspoon black salt to garnish crème fraiche
- sprigs of fresh mint to garnish
1. Pre heat your oven to very low (120°C).
2. To prepare the poached pears, place pear halves into a small casserole dish. Add cinnamon, sugar and enough water to cover pears. Cover with foil and cook for about 4 hours or until very tender. You may need to add a little extra water during cooking so pears do not burn. Check every hour. Remove pears. Cool. Refrigerate, covered, until required.
3. To prepare the cake, preheat oven to 160°C.
4. Melt chocolate and butter over double boiler
5. Whilst melting chocolate, beat together eggs and sugar for at least 5 minutes until pale and creamy
6. Once the chocolate mixture has cooled for a few minutes, gently fold this into the egg and sugar mixture
7. Line a 27cm spring form tin with butter and baking paper. Have a seperate circular sheet of baking paper for the base
8. Bake in the oven for 1 hour. Remove from the oven and place a knife into the centre of the cake. It should come out moist but not very liquid
9. Allow the cake to cool before placing in the fridge. Ideally overnight or for 12 hours.
To serve, remove side of cake pan. Generously cut the cake into slices and place onto plates. Spoon over a generous amount of creme fraiche and garnish with black salt. Place a pear half on each plate. Dust a little cocoa onto the plate and garnish with a sprig of fresh mint.
1. The beurre bosc pear is in season from March to November, and is a medium to large pear. Sweet and juicy, it’s one of the best all-rounders for cooking.
2. It is important to cool the chocolate mixture before mixing with the eggs and sugar. If it is too hot, you will end up with scrambled eggs.
3. If black salt is unavailable, try garnishing the crème fraiche with a little grated chocolate.
4. Cooking in a waterbath protects the cake or dessert from the direct heat of the oven, helping to ensure a moist result.
5. This kind of rich chocolate mousse cake would also be delicious served with canned black cherries or a quick espresso sauce.
- 300ml coconut cream
- 300ml milk
- 1/3 cup caster sugar
- 3 sheets gelatine
- mango sauce
- 1 mango, peeled, chopped
- 1 tablespoon grated palm sugar
- zest of one lime
- caramelised mango
- 2 mango cheeks, cut into 4 pieces, whole
- 1 teaspoon olive oil
1. To prepare the panna cotta, stir the cream, milk and caster sugar in a medium saucepan, over a low heat, for about 3 minutes or until the sugar dissolves. Do not boil. Remove from heat. Soften the gelatine sheets in a little warm water. Remove and squeeze out excess water. Add to hot milk mixture and stir until dissolved. Strain and cool to room temperature.
2. Pour mixture into four ramekins and refrigerate until set.
3. To prepare the mango sauce, place all ingredients in a medium saucepan. Just cover with water and allow to gently boil or until the mix is pulp like. Remove from heat. Cool slightly. Blend until smooth.
4. To prepare the caramelized mango, brush mango with oil. Heat a non stick frying pan. Add mango. Cook until lightly browned on each side. Remove from pan. Refrigerate until cold.
5. To serve, turn out the panna cotta on four plates, top with a piece of caramelized mango and drizzle the sauce around the plate. Serve immediately.
1. Palm sugar is made from the sap of the palm tree and sold in hard cake form. It is available from the Asian aisle of the supermarket.
2. Lightly oil ramekins before using to help when un-moulding panna cotta onto plates.
3. For a firmer result refrigerate panna cotta overnight.
4. Panna cotta would also be great served with drizzled honey and fresh berries.
5. Use this vibrant mango sauce to stir through yoghurt, pour over ice-cream or as a base for a tropical fruit smoothie.
120 gr mentega
120 gr gula kastor
8 kuning telur
6 putih telur
100 gr tepung terigu
10 gr susu bubuk
15 gr maizena
1 klg comstock strawberry
75 gr selai stroberi
50 gr almond slice, panggang hingga kekuningan
50 gr whipped cream untuk hiasan
- Kocok mentega dan gula kastor hingga halus dan lembut.
- Masukkan telur satu per satu sambil terus dikocok hingga tercampur rata.
- Campur tepung terigu, susu bubuk, dan maizena, ayak di atas adonan mentega sambil diaduk perlahan-lahan sampai tercampur rata.
- Siapkan loyang bulat diameter 22 cm yang sudah diolesi margarin dan dialasi kertas roti, tuang adonan, ratakan lalu panggang sampai matang dengan suhu 160 derajat C selama lebih kurang 45 menit.
- Belah kue menjadi 3 bagian. Olesi satu bagian kue dengan selai stroberi, tutup dengan satu bagian kue, ulangi sampai lapisan terakhir. Terakhir olesi dengan comstock strawberry, ratakan, lalu hias dengan whipped cream.
- Olesi sepertiga bagian bawah lingkar luar dengan sedikit selai lalu beri almond slice.
Untuk 12-16 potong.
5 kuning telur
3 putih telur
100 gr gula kastor
100 gr tepung terigu
35 gr tepung maizena
3 sdm air jeruk sunkist
2 sdt parutan kulit jeruk sunkist
75 gr margarin, cairkan
- Kocok telur dan gula pasir sampai mengembang dan halus.
- Campur tepung terigu dan tepung maizena, ayak, masukkan ke dalam adonan telur sedikit demi sedikit sambil diaduk sampai rata. Tambahkan air jeruk sunkist dan parutan kulit jeruk, aduk sampai rata.
- Tuang adonan ke dalam loyang loaf ukuran 9 x 21 x 7 cm yang sudah dialasi kertas roti dan diolesi margarin. Panggang sampai matang dengan suhu 160 derajat C selama lebih kurang 45 menit.
Untuk 12-16 potong.