Mini Bombe Alaskas
Preparation 30 MINS + overnight freezing
Cook
Serves 6
Method
Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*
Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt). Add fruit, nuts and sherry and use a spatula to mix well.
Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.
Slice the madeira cake horizontally into three big slices, about 2cm thick. Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices.
To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form.
One at a time, carefully remove an icecream from the mould and place on top of a cake round. Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden. Serve and repeat with remaining prepared icecreams.
Ingredients
You will need a kitchen blowtorch for this recipe
1L good quality vanilla icecream
200g Sunbeam Mixed Fruit
50g Sunbeam Slivered Almonds, toasted and cooled
60ml sherry
450g store-bought Madeira cake
2 egg whites
110g caster sugar
Recipe Collection
Panforte
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Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.
Chocolate Ripple Christmas Wreath
You will need to begin this recipe the night before
Whip the cream to soft peaks.
Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate. This will stop your wreath from sliding around.
Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit. Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.
Repeat to make 8 stacks of biscuits.
On the prepared serving plate, arrange the biscuit stacks into a wreath shape. Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides. Refrigerate overnight, reserving remaining whipped cream.
When ready to serve, spread remaining whipped cream around the wreath. Decorate with dried fruit and nuts.
Mini Fruit Pies
Preheat oven to 180oC
- Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
- Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
- Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince.
- Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid.
- Bake at 180oC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.
Pumpkin Fruit Cake
Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.
- Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda. Allow mixture to cool.
- Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
- Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.
Pine nut, Sultana & Maple Tart
Place the maple syrup, sugar, and salt in a medium saucepan and stir to combine them. Add the butter, place the saucepan over med-high heat, and bring mixture to a boil, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; add the sultanas & allow it to cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk.
Preheat the oven to 180 Degrees.
Place the tart shell on a baking sheet to catch any drips. Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Bake for 30-45 minutes, or until both the crust and the filling have turned light golden brown and the custard is set but still jiggly.
Serve the tart while still slightly warm, or cool it and serve at room temperature. Leftovers will keep, wrapped in plastic, for a few days in the refrigerator.
Pumpkin Macadamia Salad
Preheat oven to 180ºC.
- Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
- Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
