Delicious Australia - (12)December 2020

Tomakethejelly,placecranberryjuiceand

castersugarin a saucepanovermedium

heat,stirringtodissolvesugar.Remove

fromheat,squeezeexcesswaterfrom

gelatine,andstirintocranberrymixture

untildissolved.Strainthrougha finesieve

andcoolslightly,thenpourintothebase

ofa 5Ltrifledish.Chillfor6 hoursuntilset.

Preheatovento170°C.Greasea 22cm

squarecakepan,linebasewithbaking

paperanddustsideswithflour,shaking

offexcess.Placepistachiosand^1 / 3 cup

(50g)flourin a foodprocessorandwhiz

untilpistachiosarefinelychopped.

Whiskeggsin a standmixeronmedium-

highspeedfor1-2minutesuntilpaleand

fluffy.Addsugar,1 tbsat a time,whisking

constantlyfor6-8minutesuntilallsugar

hasbeenaddedandis dissolved.Using

a largemetalspoon,foldin pistachio

mixture,remaining125gflourandmelted

butter.Pourbatterintopreparedpanand

bakefor 40 minutesoruntilcentresprings

back.Coolin panfor 20 minutes,thenturn

outontoa wireracktocoolcompletely.

Cutspongeintolargesquarepieces.

Placecream,vanillaandsiftedicing

sugarin a standmixerwiththewhisk

attachmentandwhisktostiffpeaks.

Whiskin themascarponeandcardamom,

thenfoldthroughtwo-thirdsofthenougat.

Spoonhalfthecreammixtureoverthe

jelly,thentopwithspongepiecesand

remainingcream.Chilluntilneeded.

Forthesyrup,placecranberryjuice

andsugarin a saucepanovermedium

heat,stirringtodissolvethesugar.Simmer

rapidlyfor8 minutesoruntilthickened,

thencoolcompletely.Forthecrumb,

combinecrushedpistachiosandicing

sugarin a bowl.Scattertriflewithcrumb

andremainingnougat.Drizzle over syrup

and serve immediately.

SALTEDHONEYCOMB,ALMOND

ANDMAPLE BOMBE ALASKA

SERVES 10

Beginthisrecipe4 hoursahead.Youwill

needa sugarthermometer and kitchen

blowtorch.

150gcastersugar

50gliquidglucosesyrup

1 tbs runny honey

10gbicarbsoda,sifted

1 tspsaltflakes

1 x 1kgstore-bought pandoro or

panettone

1.5Lstore-boughtvanilla ice cream,

slightlysoftened

60gsmokedalmonds, roughly chopped

2 tbs maple syrup

SWISSMERINGUE

2 cups(440g)caster sugar

8 eggwhites

Linea bakingtraywithbakingpaper.Place

sugar,glucose,honeyand2 tbswaterin a

mediumsaucepanovermedium-highheat.

Bringtotheboilandcookuntilmixture

startstocolouraroundedges,andreaches

152°C-156°Cona sugarthermometer.

Whensugarreachestemperature,whisk

in bicarbandsalt.Quicklypouronto

preparedtrayandsetasidefor30 minutes

untilsetandcompletelycool.

Usinga largeserratedknife,sliceabout

2cmfromthebaseofthepandoro.Trim

basepiece,usinga 14cmroundplateas

a guide,andreserve.Usethesameplate

asa guidetocutintotheundersideofthe

pandoro,leavinga 2cm-thickedge,and

removethecentretomakea hollowspace.

Roughlycrushhoneycombinto

smallpiecesandcombinewithice

cream,almondsandmaple.Spoonice

creammixtureintothehollowcentre

ofthepandoro,thensealwiththethe

basepiece.Freezefor 4 hours or until

completelyfrozen.

FortheSwissmeringue,placesugar

andeggwhitesin a heatproofstandmixer

bowlovera saucepanofgentlysimmering

water.Stirwitha whiskfor6-8minutes

untilsugarhascompletelydissolvedthen

transfertothestandmixerwiththewhisk

attachmentandwhiskfor 10 minutesuntil

stiff,thickandcompletelycooled.Spread

meringuealloverthepandoro,thenusea

blowtorchtocaramelisetheedges. Serve

immediately or return to freezer.

RUMANDRAISIN TRIFLE

SERVES10 -12

Youwillneeda 5Ltrifledish with 22cm

diameter for this recipe.

400mldarkrum

150graisins

3 x 475gpackets store-bought brownie

mix

1.2Lthickenedcream

1 cup(120g)pureicingsugar, sifted,

plusextratodust

2 tspvanillabeanpaste

Finelygratedzestof2 oranges

500gmascarpone

Chocolate coated raisins, to serve

CHOCOLATEGLAZE

80gcastersugar

100mlpure(thin)cream

100gdark(70%)chocolate, chopped

100ml dark rum

Placerumandraisinsin a bowlandsoak

for 30 minutes.Greasethree22cmround

cakepansandline base and side with

bakingpaper.

Preheatovenandpreparebrownie

batteraccordingtopacketinstructions,

thendivideamongpreparedpans.Drain

raisins,reservingtherum,andscatterover

brownies.Bakefor 30 minutesoruntilset

witha slightlysoftcentre.Coolcompletely.

Placecream,icingsugar,vanillaand

zestina standmixerwiththewhisk

attachmentandwhisktostiffpeaks.Whisk

in mascarponeuntilstiffand thick. Fold in

100mlreservedrum.

Placeonebrowniein thebaseofa 5L

trifledish,soakwith100mlofreservedrum

andspreadwithone-thirdofthecream.

Repeatlayeringwithremainingbrownies,

rumandcreamtocreate3 layersof each,

finishingwiththecream.Chill.

Fortheglaze,placesugarand2 tbs

waterin a smallsaucepanovermedium

heat.Cook,swirlingthepanoccasionally,

for3-4minutesuntila goldencaramel

thenadd2 tbswarmwater(caramelwill

seize).Bringtoa simmer,graduallywhiskin

creamandrumandbringtotheboil.Place

chocolatein a heatproofbowlandpour

overhotcaramel.Setasidefor2-3

minutes,thenstiruntilmeltedandsmooth.

Cooltoroomtemperature,thenfloodthe

topofthetrifledishwithchocolaterum

glaze.Refrigerateuntilneeded.Scatter

withchocolateraisins and dust with icing

sugar, to serve.

168 delicious.com.au