BUMPER CROP
Nici’s feijoa frenzy
Feijoa ginger mascarpone
SERVES 4- 6
This is my take on the original “gingernut log”. The flavours along with the creamy texture make this a popular dessert. Who doesn’t like a boozy, fruity dessert?
200g mascarpone (or use
cream cheese)
1 heaped tbsp brown sugar
1 tsp vanilla extract
250ml cream, softly whipped
2 cups feijoa, chopped
¼-½ cup sherry or Marsala
1 packet gingernuts
Grated dark chocolate,
to garnish
1 Beat the mascarpone with the sugar and vanilla until smooth. Fold in the whipped cream and feijoa.
2 Pour the sherry into a small bowl. Select a medium-sized serving dish – I used a 23cm x 14cm loaf pan. Dunk each biscuit briefly in the sherry, then spoon the cream/feijoa mixture on one side and place in the dish (cream both sides of the first gingernut so it sticks to side of dish). Repeat with the remaining gingernuts, dipping in sherry, creaming, then placing against the previous in the dish. Make rows to fill the dish.
3 Spoon remaining cream mix over top and smooth. Cover with GLAD Wrap and chill for 1 hour or overnight.
4 Garnish with the chocolate and serve in luscious spoonfuls onto plates or small bowls.
Chocolate & feijoa crème brûlée
SERVES 4
It would usually go against my purist sensibilities to make anything but the classic vanilla crème brûlée, but this version is just so irresistible that I’m making an exception!
4 large feijoas
400ml cream
75g dark chocolate (at least
70% cocoa), chopped
4 egg yolks
2 tbsp sugar, plus 2 tbsp extra
for topping
¼ tsp sea salt
1 Preheat oven to 150°C.
2 Peel and finely chop the feijoas. Divide between four ramekins or one medium-sized oven-proof dish and place into a roasting pan.
3 Warm the cream and chocolate in a saucepan until trembling stage (just before it boils). Take off the heat and whisk until smooth and silky, and there are no chocolate flecks remaining. Allow to cool. 4 In a mixing bowl, whisk the egg yolks and the first measure of sugar together until pale. Pour in the chocolate cream and whisk together until well combined. Pour the custard over the back of a spoon onto the feijoas, then fill a roasting pan with enough boiling water to reach halfway up the sides of the ramekins or baking dish.
5 Bake for about 1 hour or until each has only a slight wobble in the centre. Remove from the water bath and chill for a few hours to set.
6 When ready to serve, evenly sprinkle the sugar and salt on the top, and place under a hot grill until the sugar melts and bubbles. Watch carefully but allow it to “burn” in places as this is the “brûlée” part and the bitterness of burnt caramel is integral to the flavour. Chill again before serving.