Pittwater Life January 2017 Issue
Locals' Guide - 101 Things To Do. Simple Plan On Preserving Pittwater.
Locals' Guide - 101 Things To Do. Simple Plan On Preserving Pittwater.
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For more recipes go to www.janellebloom.com.au<br />
freeze overnight until<br />
firm.<br />
3. Place the chocolate on<br />
a shallow, heatproof<br />
microwave-safe plate.<br />
Microwave, uncovered<br />
in 1-minute bursts on<br />
medium/50%, stirring every<br />
minute with a metal spoon<br />
until melted and smooth.<br />
Line a large flat tray with<br />
baking paper. One wafer at<br />
a time, coat one side of each<br />
wafer in the chocolate. Place<br />
onto the tray, chocolate<br />
side up. Refrigerate until<br />
set. Repeat, coating the<br />
other side of each wafer in<br />
chocolate.<br />
4. Remove the ice-cream<br />
from the loaf pan and cut<br />
into 2cm thick pieces.<br />
Sandwich each piece<br />
ice-cream between two<br />
chocolate coated wafers,<br />
dust with cocoa powder.<br />
Serve immediately.<br />
Salted caramel<br />
mango ice cream<br />
cake<br />
Serves 10<br />
1¼ cup self-raising flour<br />
80g butter, chilled, chopped<br />
½ cup brown sugar<br />
1 cup honey roasted<br />
macadamia nuts, roughly<br />
chopped<br />
3 litres vanilla ice cream<br />
5 Calypso mangoes<br />
Quick salted caramel<br />
½ cup thickened cream<br />
2 x 135g packet Werther’s<br />
chewy toffees, unwrapped<br />
2 tsp salt flakes, crushed<br />
1. Preheat oven to 180°C<br />
fan-forced. Combine<br />
the flour and butter in a<br />
food processor. Process<br />
until mixture resembles<br />
fine breadcrumbs. Add<br />
sugar and ½ cup of the<br />
macadamia nuts, process<br />
until crumble forms<br />
clumps. Spread out on a<br />
baking tray, bake for 15<br />
minutes or until golden.<br />
Cool.<br />
2. Meanwhile, to make the<br />
quick salted caramel,<br />
pour the cream into<br />
small saucepan, add<br />
the caramels. Stir over<br />
medium-high heat for 3-4<br />
minutes until cream comes<br />
to the boil. Remove from<br />
the heat and stir until<br />
caramels have melted and<br />
sauce is smooth. Stir in the<br />
salt. Set aside to cool.<br />
3. Line base and side 4cm<br />
deep, 20cm x 30cm (base)<br />
baking dish with baking<br />
paper, allowing a 2cm<br />
overhang at both long<br />
sides. Scatter the crumble<br />
over the base of the pan to<br />
cover.<br />
4. Peel three of the mangoes.<br />
Chop the fruit. Swirl<br />
chopped mango, remaining<br />
macadamia nuts and ¾ cup<br />
salted caramel through the<br />
ice cream. Spoon over the<br />
crumble base. Smooth the<br />
surface. Cover and freeze<br />
overnight.<br />
5. Peel and chop the<br />
remaining two mangoes,<br />
spoon over the ice cream.<br />
Cut into pieces and serve<br />
drizzled with remaining<br />
salted caramel.<br />
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February issue out Feb 1<br />
JANUARY <strong>2017</strong> 67<br />
Food <strong>Life</strong>
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