Ne­groni panna cotta

delicious - - WICKED -


Be­gin this recipe 1 day ahead.

4 ti­ta­nium-strength gela­tine leaves 2 cups (500ml) pure (thin) cream

1/ 2 cup (110g) caster su­gar 1 vanilla bean, split, seeds scraped 2 cups (500ml) milk

1/ 2 cup (125ml) gin Finely grated zest of 1/ 2 or­ange


2 tbs caster su­gar 8 ju­niper berries, bruised 100ml Cam­pari 2 tbs red (rosso) vermouth

For the Ne­groni granita, place su­gar, ju­niper berries and 4 cups (1L) wa­ter in a saucepan over low heat and cook, stir­ring reg­u­larly, un­til warm and su­gar is dis­solved. Re­move from heat and stir through Cam­pari and vermouth. Pour into a 6-cup (1.5L) freezer-proof tray and freeze for 3 hours or un­til ice crys­tals form. Us­ing a fork, scrape granita to break up crys­tals. Re­turn to freezer, scrap­ing ev­ery hour, for 4 hours or un­til com­pletely frozen.

Mean­while, to make the panna cot­tas, grease six 2 / 3- cup (180ml) ramekins, place on a tray and set aside. Soak gela­tine in cold wa­ter for 5 min­utes to soften. Place cream, su­gar, vanilla pod and seeds and milk in a saucepan over medium-low heat. Cook, stir­ring to dis­solve su­gar, un­til at a sim­mer, then re­move from heat. Dis­card vanilla pod. Squeeze ex­cess wa­ter from gela­tine and add to cream mix­ture, stir­ring to dis­solve, then stir through gin and zest. Di­vide among pre­pared ramekins and chill for 3 hours or un­til set. In­vert panna cot­tas onto serv­ing plates and serve im­me­di­ately with granita.


125g un­salted but­ter, soft­ened 200g caster su­gar, plus ex­tra

1 cup (220g) 4 eggs, sep­a­rated Finely grated zest and juice of 4 limes,

plus ex­tra juice of 1/ 2 lime 50g glace gin­ger, fifinely chopped 1 tsp ground gin­ger, sifted 125g self-rais­ing flflour, sifted 400ml milk 6cm piece (30g) gin­ger, thinly sliced

1/ 2 cup (125ml) vodka Ic­ing su­gar and baby mint leaves,

to serve

Pre­heat the oven to 160°C. Grease a 6-cup (1.5L) bak­ing dish.

To make the pud­ding, place the but­ter and su­gar in a stand mixer fi­fit­ted with the whisk at­tach­ment and whisk on high for 5 min­utes or un­til thick and pale. Add egg yolks, 1 at a time, beat­ing well af­ter each ad­di­tion, un­til com­bined. Add lime zest and juice and glace gin­ger, then fold through gin­ger, flflour and milk in 2 batches.

In the cleaned stand mixer, whisk egg­whites with a pinch of fifine salt un­til stiff peaks form. Fold one-quar­ter egg­white mix­ture into the bat­ter to loosen, then fold through re­main­ing egg­white mix­ture.

Pour bat­ter into pre­pared dish and place in a large roast­ing pan. Add enough boil­ing wa­ter to come halfway up bak­ing dish, then bake for 45 min­utes or un­til risen and top is just fi­firm.

Mean­while, to make the gin­ger and vodka syrup, place ex­tra su­gar, fresh gin­ger, vodka and 1 cup (250ml) wa­ter in a saucepan over medium heat. Stir un­til the su­gar dis­solves, then sim­mer for 6 min­utes or un­til thick­ened slightly. Stir through ex­tra lime juice and set aside un­til needed.

Dust pud­ding with ic­ing su­gar and scat­ter with mint. Serve with syrup.


Be­gin this recipe 1 day ahead. You will need a kitchen blow­torch.

1.2L pure (thin) cream 1/4 cup (10g) in­stant-cof­fee gran­ules 1/ 2 cup (125ml) cof­fee-flflavoured liqueur, such as Kahlua 12 egg yolks 1/ 2 cup (110g) caster su­gar, plus ex­tra 1/ 2 cup (110g) 11/ 2 tbs corn­flflour, sifted 300ml thick­ened cream, whipped 2 tbs vanilla-flflavoured vodka

(sub­sti­tute 2 tsp vanilla bean paste)

Pre­heat the oven to 120°C.

Place pure cream, cof­fee and cof­fee liqueur in a saucepan over medium-low heat and bring to just be­low boil­ing point.

Mean­while, whisk egg yolks, su­gar and corn­flflour in a bowl un­til well com­bined. Grad­u­ally whisk in hot cream mix­ture un­til well com­bined. Strain into a large

heat­proof jug, then pour into a 8-cup (2L) oven­proof dish. Place dish in a roast­ing pan in oven and care­fully fi­fill pan with boil­ing wa­ter un­til halfway up sides of roast­ing dish. Bake for 1 hour 5 min­utes or un­til set with a slight wob­ble. Cool slightly, cover and chill overnight. The next day, fold thick­ened cream and vodka to­gether in a bowl un­til com­bined. Sprin­kle cus­tard with ex­tra su­gar and use a kitchen blow­torch to caramelise. Serve im­me­di­ately with vodka cream.


Be­gin this recipe at least 7 hours ahead.

1kg yel­low peaches, cut into eighths,

stones re­moved 2 cups (500ml) sparkling white wine

1/ 2 cup (110g) caster su­gar Finely grated zest of 1/ 2 le­mon 1 vanilla bean, split, seeds scraped 11/ 2 tbs corn­flflour 1 egg, lightly beaten 2 tbs raw su­gar Dou­ble cream, to serve


2 tbs ap­ple cider vine­gar (we used Wool­worths Marco) 21/ 2 cups (375g) plain flour 1/4 cup (55g) caster su­gar 250g cold un­salted but­ter, chopped

To make the fi­fill­ing, com­bine peach, wine, caster su­gar, le­mon zest and vanilla pod and seeds in a bowl, cover and stand for 5 hours or overnight to mac­er­ate. Drain peach mix­ture over a saucepan, re­serv­ing liq­uid and peach sep­a­rately. Dis­card vanilla pod. Trans­fer 1/4 cup (60ml) peach liq­uid to a bowl and stir through corn­flflour un­til well com­bined. Add corn­flflour mix­ture to peach liq­uid in saucepan. Place pan over high heat and bring to the boil. Cook, with­out stir­ring, for 10 min­utes or un­til re­duced by two-thirds. Trans­fer to a heat­proof bowl and stir through re­served peach.

Mean­while, for pie crust, place vine­gar in a jug with 1/3 cup (80ml) wa­ter and 4 ice cubes. Place flflour and su­gar in a bowl with

1/2 tsp fifine sea salt. Add but­ter and toss to com­pletely coat in flflour mix­ture. Trans­fer to a food pro­ces­sor and pulse un­til coarsely com­bined. Turn out onto a clean work sur­face and make a well in the cen­tre. Add 2 tbs vine­gar wa­ter at a time, care­fully fold­ing flflour mix­ture into wa­ter, un­til a fi­firm dough (you may not need all the wa­ter). Dis­card ice. Di­vide dough into one-third and two-third por­tions and en­close each in plas­tic wrap. Chill for 2 hours.

Pre­heat oven to 180°C. Roll larger por­tion of dough on a lightly flfloured sur­face to 3mm thick and use to line base and side of a 23cm pie tin. Fill with peach mix­ture. Roll out smaller por­tion of dough and, us­ing the tips of a 3mm plain pip­ing noz­zle and 5mm plain pip­ing noz­zle (sub­sti­tute small end of a chop­stick), make small holes across the pas­try. Brush edges of pie with egg and top with rolled pas­try. Trim ex­cess pas­try and crimp the edges. Brush top with egg and scat­ter with raw su­gar. Bake for 1 hour or un­til golden and fi­fill­ing is bub­bling slightly. Stand for 1 hour to cool slightly, then serve with cream.



Be­gin this recipe at least 6 hours ahead.

50g un­salted but­ter, chopped 100g shaved palm su­gar 2 small pineap­ples, halved length­ways (sub­sti­tute 1 large pineap­ple, quar­tered length­ways) Fresh co­conut flflakes (op­tional) and lime

wedges, to serve


400ml co­conut milk 100ml thick­ened cream, whipped 425g sweet­ened con­densed milk 1 tbs co­conut-flflavoured rum

For the co­conut ice cream, fold all in­gre­di­ents to­gether in a bowl un­til com­bined. Trans­fer to a 4-cup (1L) loaf tin and freeze for 6 hours or un­til frozen.

Pre­heat oven to 200°C. Grease a large bak­ing tray and line with bak­ing pa­per.

Com­bine but­ter and su­gar in a saucepan over medium-high heat and cook, stir­ring reg­u­larly, un­til melted. Place pineap­ple, cut-side up, on pre­pared tray and driz­zle with but­ter mix­ture. Turn pineap­ple cut-side down and roast, turn­ing again halfway and bast­ing with roast­ing juices oc­ca­sion­ally, for 50 min­utes to 1 hour or un­til ten­der and caramelised (cover with foil if brown­ing too quickly).

Di­vide pineap­ple among serv­ing plates and top with scoops of ice cream and co­conut flflakes if us­ing. Serve im­me­di­ately with lime wedges.



Be­gin this recipe at least 3 hours ahead.

85g un­salted but­ter, chopped 1/ 3 cup (120g) trea­cle 1/4 cup (85g) dulce de leche (from good gro­cers) 135g self-rais­ing flflour

3/4 tsp bi­car­bon­ate of soda 1 egg­white 1 or­ange, thinly sliced 11/ 2 cups (330g) caster su­gar 2 tsp bour­bon 1/ 2 tsp An­gos­tura bit­ters 3/4 cup (100g) beer nuts (sub­sti­tute salted roasted peanuts), chopped 2 cups (500g) sour cream, whipped 2 cups (500ml) caramel sorbet

(from ice cream or gelato shops)


5 ti­ta­nium-strength gela­tine leaves 10 white su­gar cubes 2 tsp An­gos­tura bit­ters 21/ 4 cups (560ml) sparkling wa­ter

3/4 cup (180ml) bour­bon

For the jelly, soak gela­tine in cold wa­ter for 5 min­utes to soften. Com­bine su­gar cubes and bit­ters in the base of a 16.5cm, 4L glass tri­flfle bowl and crush cubes with the end of a rolling pin. Add 2 cups (500ml) sparkling wa­ter and bour­bon, and stir to com­bine. Place re­main­ing 1/4 cup (60ml) sparkling wa­ter in a saucepan over medium heat and cook un­til hot. Squeeze ex­cess liq­uid from gela­tine and stir through hot sparkling wa­ter un­til dis­solved. Stir

“Desserts are the so­cialites of a three-course meal, so bas­ing these on cocktails was a nat­u­ral choice. Party on a plate? I RSVP yes!”

gela­tine mix­ture through bour­bon mix­ture. Chill for 3 hours or un­til set.

Pre­heat oven to 180°C. Grease base and side of a 20cm round cake pan and line with bak­ing pa­per.

Mean­while, to make the caramel trea­cle cake, melt but­ter, trea­cle and dulce de leche in a saucepan over medium heat. Stand for 10 min­utes to cool. Sift flflour and bi­carb into a bowl. Stir egg­white through trea­cle mix­ture, then add to flflour mix­ture and whisk un­til smooth. Fold through 1/4 cup (60ml) hot wa­ter. Pour bat­ter into pre­pared pan and bake for 25 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. In­vert cake onto a wire rack to cool com­pletely.

To make the bit­ter or­ange, place or­ange, 1/ 2 cup (110g) caster su­gar and 1 cup (250ml) wa­ter in a large fry­pan and place over high heat, stir­ring un­til su­gar is com­pletely dis­solved. Bring to the boil, re­duce to a sim­mer and cook, turn­ing halfway, for 20 min­utes or un­til or­ange is ten­der. Us­ing tongs, trans­fer or­ange to a bak­ing tray and driz­zle with bour­bon and bit­ters. Pre­heat oven grill to high and grill or­ange slices, check­ing reg­u­larly, for 3 min­utes or un­til caramelised. Set aside to cool com­pletely.

To make the beer-nut pra­line, spread nuts evenly across a bak­ing tray lined with bak­ing pa­per. Com­bine 1/3 cup (80ml) wa­ter and re­main­ing 1 cup (220g) caster su­gar in a saucepan over high heat and cook, stir­ring con­stantly, un­til su­gar is dis­solved. Bring to the boil and cook, with­out stir­ring, for 5 min­utes or un­til dark golden. Work­ing quickly, pour su­gar mix­ture evenly over nuts. Stand un­til com­pletely cooled, then break into pieces.

Trim cake to fi­fit neatly above jelly in tri­flfle bowl, then care­fully place on top of jelly.

When ready to serve, top cake with sour cream and half the or­ange slices, then scoops of caramel sorbet and re­main­ing or­ange slices. Scat­ter with pra­line and serve im­me­di­ately.


Just like the fa­mous G&T, this cheese­cake is full of punch and zip! Be­gin this recipe around 6 hours ahead.

120g di­ges­tive bis­cuits 70g un­salted but­ter, melted,

plus ex­tra 125g 500g cream cheese, at room tem­per­a­ture 2/ 3 cup (150g) caster su­gar 1/ 3 cup (50g) corn­flflour, sifted 3 eggs 2 cup (500g) sour cream,

at room tem­per­a­ture Finely grated zest of 1 le­mon 2 tbs tonic wa­ter

1/4 cup (60ml) gin


2 eggs, plus 2 egg yolks

3/4 cup (165g) caster su­gar 80g chilled un­salted but­ter 6 ju­niper berries, bruised Finely grated zest and juice

of 2 lemons 1 tbs corn­flflour


2 lemons, thinly sliced 1/ 2 cup (110g) caster su­gar 1/ 2 cup (125ml) gin 1/ 2 cup (125ml) tonic wa­ter 1 bay leaf sprig

For the le­mon and ju­niper curd, whisk whole eggs, yolks and su­gar in a saucepan un­til smooth, then place pan over a low heat. Add the but­ter, ju­niper berries, le­mon zest and juice and corn­flflour, and whisk con­tin­u­ously un­til thick­ened (about 10 min­utes). Strain through a sieve into a bowl.

Pre­heat the oven to 150°C. Grease a 20cm spring­form pan and line base and side with bak­ing pa­per. Wrap out­side of pan with alu­minium foil to make wa­ter­tight.

To make the base, place bis­cuits and but­ter in a food pro­ces­sor and whiz to com­bine. Press crumb mix­ture into base of pre­pared pan. Chill un­til needed.

To make the fi­fill­ing, place cream cheese and su­gar in a stand mixer fi­fit­ted with the pad­dle at­tach­ment and beat un­til smooth. Add the corn­flflour and beat un­til com­bined. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Beat in sour cream, le­mon zest, tonic wa­ter and gin un­til com­bined. Pour cream cheese mix­ture over base.

Place cheese­cake pan in a large, deep bak­ing dish. Fill dish with boil­ing wa­ter halfway up the side of cheese­cake pan.

Bake for 1 hour 20 min­utes or un­til cheese­cake is mostly set. Care­fully top with curd and bake for a fur­ther 10 min­utes or un­til set with a slight wob­ble. Turn off oven. Stand cheese­cake in oven with the door closed for 1 hour, then re­move pan from wa­ter bath and set cheese­cake aside to cool to room tem­per­a­ture. Chill cooled cheese­cake for at least 3 hours or un­til fi­firm.

Mean­while, for the gin and bay lemons, place all in­gre­di­ents in a large fry­pan and place over high heat, stir­ring un­til su­gar is com­pletely dis­solved. Bring to the boil, re­duce to a sim­mer and cook, turn­ing halfway, for 20 min­utes or un­til le­mon is ten­der. Set aside to cool com­pletely.

Re­move cheese­cake from pan, trans­fer to a serv­ing plate and top with gin and bay lemons to serve.

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