Spoon into a clean food processor and process until

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Spoon into a clean food processor and processuntil smooth. Return to the container and cover.Freeze until firm. Set aside to soften slightlybefore scooping into bowls. Serve sprinkled withpistachios.FrittersAppleFrittersApricots,Anglaise sauceApricot orAnglaise sauceand ice creambatterSift the self-raising flour and 1 tsp groundcinnamon into a bowl. Gently whisk in 200mlchilled soda water.Trim tops and bases of 2 large red apples. Cutcrossways into 6 slices each. Remove cores.Half-fill a medium saucepan with vegetable oiland heat over medium-high heat. Working inbatches, dip apple slices in batter and add to oil.Cook, turning once, for 3 minutes or until goldenbrown and crisp. Drain on paper towel.Combine the caster sugar and remaining 1 tspSIT Version 17of23©Futura Group 2016
ground cinnamon in a bowl. Add fritters and tossto coat. Serve with ice-cream and caramel sauce.SabayonMixed fruitehoneysabayonHoneyLime juiceWhisk cream until soft peaks form. Cover andchill.In the top of a double boiler, whisk the egg yolksand honey until pale. Set over pan of simmeringwater, and whip until the mixture is light andthick, 3 minutes. Add the wine gradually,whisking constantly; continue to whisk until themixture is pale, thick, fluffy and doubled involume, about 10 minutes. Do not let themixture get too hot or the eggs will scramble.Place the top of the double boiler in a bowl ofice water to chill the mixture quickly. Whiskoccasionally. When cool, fold in whipped cream.Cover and refrigerate the sabayon until needed,up to 6 hours.Place the berries in a large bowl, slicing anystrawberries. Add superfine sugar to taste and asplash of brandy. Toss gently and let sit 15minutes to draw out some juices.To serve, divide the berries evenly among footedcompote dishes or balloon wine glasses. Topwith a generous dollop of sabayon. Serveimmediately.PuddingMacadamiaandstrawberryrice puddingsMacadamia nutice cream,strawberry, riceStrawberryCombine the rice, Suncoast Gold UnsweetenedMacadamia Milk, sugar, cinnamon and vanilla ina medium saucepan over medium-high heat.Bring to the boil, stirring constantly.Reduce heat to medium-low. Simmer, stirringoccasionally, for 30 mins or until rice is justcooked. Discard cinnamon.Meanwhile, place the chopped strawberry, extrasugar and 2 tablespoons water in a saucepanover medium-high heat. Bring to a simmer.Simmer, stirring occasionally, for 5 mins or untilstrawberry softens. Combine cornflour and 2teaspoons water in a bowl. Add to thestrawberry mixture. Cook, stirring, for 2 mins oruntil the mixture boils and thickens. Set aside for10 mins to cool.Layer the rice mixture and the strawberrymixture in serving glasses. Place in the fridge for2 hours to chill. Top with halved strawberry andtoasted macadamias.

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Term
Summer
Professor
james
Tags
Custard

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