| white
chocolate & rosemary shortcake |
recipe ingredients:
|
| 205g |
Plain
flour |
| t |
Salt |
| 4 |
Eggs |
| 165g |
Castor
sugar |
| 300g |
White
chocolate coverature, chopped |
| 215g |
White
chocolate coverature, chopped |
| 120g |
Butter,
diced |
| t |
Vanilla
extract |
| T |
Rosemary,
chopped |
|
recipe method:
|
Beat
eggs until light and fluffy
Add the sugar and rosemary, beat
until thick and pale
Melt the 300g of white chocolate
with the butter
Add the vanilla
Fold the white chocolate mixture
to the egg mixture
Fold in the flour and salt then
the 215g of white chocolate
Bake at 155 C for 35 minutes, cool
on a wire rack then store in between
layers of parchment paper in an airtight
container
|
| avocado
ice cream |
recipe ingredients:
|
| 5 |
Avocados,
flesh roughly chopped |
| 150ml |
Lime
Juice |
| 200ml |
Sugar
Syrup |
| t |
Salt |
| c |
Castor
Sugar or Yellow Rock Sugar |
| c |
Milk |
| c |
Cream |
|
recipe method:
|
Bring
the milk and cream (half and half)
to the boil with the sugar, remove
and cool to room temperature
Make a sugar syrup but boiling equal
parts of both for 10 minutes
Puree the avocado flesh in a blender
with the lime juice and sugar syrup
till smooth
Pass through a fine sauce sieve
Whisk in the cooled milk and cream
and adjust the flavour with salt
Churn in a sorbetiere machine |
|
| |
|
|
|
|
