Life & Style Weekend - - TASTE -

Serves: 6


100g macadamia nuts 220g caster sugar 500g puff pastry, cut into two 12cm x 25cm rec­tan­gles 1 egg, beaten 330g dark choco­late, finely chopped 40ml Ir­ish whiskey 450ml thick­ened cream 1 pun­net blue­ber­ries Edi­ble flow­ers such as rose gera­nium


Pre­heat oven to 200C. Roast macadamias for six mins then cool, chop and set aside. Place sugar in a small saucepan over medium-high heat and cook to a dark caramel, around four mins. Re­move from heat, swirl in macadamia, then pour on to a sheet of non-stick pa­per. Set aside to har­den. Set pastry on a tray lined with bak­ing pa­per, dock with a fork and brush with beaten egg. Chill for one hour, then set a wire rack on top to help the pastry rise evenly and bake for 20 mins un­til crisp and golden. Care­fully lift pastry off tray and cool on the wire rack. Heat choco­late and whiskey in a bowl over a saucepan of sim­mer­ing wa­ter, stir­ring un­til smooth, then trans­fer to an elec­tric mixer, add cream and whisk to soft peaks, then chill for 30 mins to firm up. Care­fully halve puff pastry rec­tan­gles length­ways with a ser­rated knife. Spread a third of the choco­late cream on a piece of puff, scat­ter with a lit­tle chopped pra­line and a third of the blue­ber­ries, and sand­wich lay­ers to­gether. Top with ic­ing sugar, pra­line crum­ble, berries and flow­ers. Slice with a large ser­rated knife.

Alas­tair McLeod is chefowner of Al’Freshco

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