Tray­fuls of treats

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

Th­ese fresh and sweet tray desserts will draw a crowd at any sum­mer gath­er­ing. Full of creamy, fruity flavours, their gen­er­ous size will feed the whole fam­ily with enough for sec­onds. Try a gin­ger and fig sabayon, icecold semifreddo with straw­berry rib­bons, and a pretty, rasp­berry- topped cheese­cake slice. They’re the per­fect treat for sum­mer en­ter­tain­ing.

fig and gin­ger sabayon

5 egg yolks ¼ cup ( 55g) caster sugar ¼ cup ( 60ml) gin­ger- flavoured wine or liqueur

8 large green figs+, halved ic­ing sugar, for dust­ing

Place the egg yolks, sugar and wine in a heat­proof bowl over a saucepan of sim­mer­ing water and, us­ing a hand- held elec­tric mixer, beat for 6- 8 min­utes or un­til thick and pale. Re­move from the heat and beat for 3- 4 min­utes or un­til the mix­ture has cooled slightly. Pour into a 25cm deep- sided round tray. Ar­range the figs, cut- side up, on top of the cus­tard and cook un­der a pre­heated hot grill for 2- 3 min­utes or un­til cus­tard is golden. Dust with ic­ing sugar to serve. Serves 6- 8.

+ Green figs hold their shape bet­ter when they are cooked.

straw­berry swirl semifreddo

3 eggs 2 egg yolks, ex­tra 1 tea­spoon vanilla ex­tract 1 cup ( 220g) caster sugar 2 cups ( 500ml) sin­gle ( pour­ing) cream red­cur­rants, to serve

straw­berry puree 750g straw­ber­ries, hulled 2 ta­ble­spoons ic­ing sugar

To make the straw­berry puree, place straw­ber­ries and sugar in food pro­ces­sor and process un­til smooth. Place the eggs, ex­tra yolks, vanilla and sugar in a bowl over a saucepan of sim­mer­ing water and, us­ing a hand­held mixer, beat for 6- 8 min­utes or un­til thick and pale. Re­move from heat and beat for a fur­ther 6- 8 min­utes or un­til cool. Whisk the cream un­til stiff peaks form. Fold cream through the egg mix­ture un­til com­bined. Pour into a 2- litre metal tin. Spoon over the puree and, us­ing a spat­ula, fold it through the cream mix­ture for a swirled ef­fect. Freeze for 6 hours or overnight. Top with red­cur­rants . Serves 6- 8.

rasp­berry and gin­ger cheese­cake slice

375g store- bought gin­ger bis­cuits 115g but­ter, melted 3 tea­spoons pow­dered gela­tine ¼ cup ( 60ml) water 375g cream cheese 1 tea­spoon vanilla ex­tract 1 cup ( 220g) caster sugar 1 cup ( 250ml) sin­gle ( pour­ing) cream 375g rasp­ber­ries

Place the bis­cuits in a food pro­ces­sor and process un­til the mix­ture re­sem­bles fine bread­crumbs. Place in a bowl with the melted but­ter and mix well to com­bine. Press into the base of a lightly greased 20cm x 30cm tin lined with non- stick bak­ing pa­per. Re­frig­er­ate for 30 min­utes or un­til firm. Place the gela­tine in the water and set aside for 5 min­utes or un­til water is ab­sorbed. Place the cream cheese, vanilla and sugar in the bowl of an elec­tric mixer and beat for 4- 5 min­utes or un­til smooth. Add the cream and beat for 2- 3 min­utes or un­til thick­ened. Gen­tly fold through the gela­tine and pour the mix­ture over the bis­cuit base. Smooth with a spat­ula and top with rasp­ber­ries. Re­frig­er­ate for 2 hours or un­til set. Slice to serve. Serve 6- 8.

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