Apricot & Coconut Semifreddo

Apricot & Coconut Semifreddo

Course Dessert
Cuisine Italian, Modern Australian
Servings 12 slices

Ingredients
  

  • 3/4 cup white sugar
  • 2 eggs
  • 3 egg yolks
  • 400 g tin coconut cream CHILLED--do not skip chilling it!
  • 300 ml thickened cream
  • 8 good sized Apricots or 10 small

Instructions
 

  • Prep a loaf pan. If using metal you'll need to line it with cling film.
  • Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
  • Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
  • Take the bowl off the heat and whisk rapidly on high speed to cool.
  • Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
  • Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
  • Fold through the egg mix.
  • Use a blender to puree 4 of the apricots.
  • Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
  • Slice 2 of the apricots and set aside.
  • Pour the egg and cream mix into the loaf pan on top of the slices.
  • Cover with cling film and freeze for 8 hours before serving.
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The Perfect Strawberry Pavlova

The Perfect Strawberry Pavlova

Course Dessert
Cuisine Modern Australian
Servings 8 serves

Ingredients
  

  • 250 g egg whites at room temperature around 7 eggs
  • 500 g caster sugar
  • 20 g cornflour
  • 1 tsp of white vinegar
  • 500 ml thickened cream you may not use it all
  • 2 tablespoons icing sugar to flavour the cream and and more to dust
  • 250 g strawberries sliced - or more depending on your strawberry want!

Instructions
 

  • Preheat an oven to 140°C
  • Place egg whites in a clean, dry electric mixer and add a pinch of salt
  • Whisk on medium and keep whisking until ribbons start forming on the surface (if you see peaks - stop whisking!
  • Start adding the sugar spoon by spoon to ensure it gets well incorporated into the egg white.
  • Increase the mixer speed to high. If you do this earlier you risk over aerating the mix, which can cause more cracks than you want.
  • Whip for 5 minutes, then turn off the mixer.
  • Stir in cornflour, trickle in the white vinegar and make a couple of turns with a spatula to fold it in.
  • Have a baking tray lined with baking paper ready so you can shape the pavlova immediately. If your oven has a fierce fan, dot some meringue underneath the corners of the paper so it'll stick.
  • Pile the meringue onto the tray, then run a palette knife back and forth over the top to compress it into a beehive shape. This compacts the meringue so it won't stick.
  • Run the palette knife around the meringue to give it a smooth, round shape, ensuring it has contact with the paper so it has something to spring off, then gently press down from the centre to expand it to 20cm diameter.
  • Transfer tray to oven, and immediately turn it down to 100°C. Bake for 1 hour - don't open it, don't poke it - then turn off the oven and leave the pavlova to finish cooking as the temperature slowly drops for at least 6 hours or preferably overnight. This gives it time to set and helps form a thick crust.
  • When you are ready to serve - Whip the cream to desired consistency and add icing sugar to taste. using a pallet knife cover the top of the pav with cream (how much is a personal preference), top with strawberries and dust with icing sugar. Enjoy!
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Charred Honey Balsamic Glazed Nectarines

Charred Honey Balsamic Glazed Nectarines

Course Dessert
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • Dash salt
  • 6 medium nectarines halved and pitted
  • Vanilla ice cream. to serve or your favourite flavour

Instructions
 

  • In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2 - 3 minutes. Reserve 1/3 cup mixture for brushing nectarines.
  • Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4 - 6 minutes. Remove from heat.
  • Brush nectarines with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6 - 8 minutes on each side.
  • Serve with glaze and ice cream.
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