Miguel Maestre takes Aus­tralia’s na­tive nut to make an “in­sanely de­li­cious and ever-so-sweet” treat.

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Miguel Maestre’s in­sanely de­li­cious dessert.


205g packet clas­sic Oreo cook­ies

90g but­ter, melted

150g macadamias

200g milk chocolate, finely chopped 100ml pure cream

ONE Grease a 5cm deep, 19cm square cake pan. Line base and sides with bak­ing pa­per, ex­tend­ing 3cm above rim on all sides. Place cook­ies in a food pro­ces­sor. Process un­til mix­ture re­sem­bles coarse bread­crumbs. TWO Trans­fer to a bowl and add melted but­ter; stir un­til well com­bined. Us­ing back of a spoon, press mix­ture evenly over base of pre­pared pan. Cover sur­face with bak­ing pa­per; top with an­other pan to press into a solid layer. Chill for 15 mins or un­til set. THREE Scat­ter macadamias in a sin­gle layer over cookie base.

FOUR To make fill­ing, com­bine but­ter, sugar, con­densed milk and caramel in a heavy-based, non-stick saucepan on medium-high heat. Bring to a sim­mer, stir­ring. Re­duce heat to low and cook, stir­ring con­stantly, for 10-12 mins or un­til mix­ture thick­ens and is light golden. Pour over macadamias in pan, tilt­ing to en­sure all nuts are coated. Chill for 10 mins. FILLING50g but­ter, chopped 50g brown sugar 395g can sweet­ened con­densed milk 2 tbsp Top ’N’ Fill caramel

FIVE Heat cream in a small saucepan on medium-low heat. Bring to a sim­mer. Re­move from heat and add chocolate. Stand for 2 mins, then stir un­til smooth. Pour over caramel. Chill for 3 hrs or un­til com­pletely set.

SIX Cut into pieces and serve chilled.

Lus­cious dessert Miguel says, “Al­low enough time for the slice to set hard as it’s eas­ier to cut”.

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