Australian Gourmet Traveller - (01)January 2020 (1)

GOURMET TRAVELLER 95

Macadamia-mangopopsicles

withPiñaColadapineapple

MAKES 12 // PREP TIME 40 MINS // COOK 50 MINS (PLUS INFUSING, FREEZING, MACERATING)

“Thesepopsiclesarea cheekytakeona Weisbar,oneofmyoldfavourites,”saysSaxby.“We
getourmacadamiasdirectfroma farminthehinterland;I’malwayslookingforwaystouse
them.Whetheryoufreezetheseaheadorservefridge-cold,they’rea crowd-pleaser.”Start
thisrecipetwodaysahead to makethepopsicles.You’llneed 12 popsiclemouldsandsticks.

100 gmmacadamias,
quartered
300 mlthickenedcream
1 mango,peeledand
coarselychopped
150 gmcastersugar
1 egg
2 eggyolks
PIÑA COLADAPINEAPPLE
1 sweetpineapple
(about1.3kg)
100 mlcoconutwhiterum
(seenote)
100 mlcoconutwater
100 mlsugarsyrup(seenote)
Finelygratedzestand
juiceof2 limes

1 Preheatovento 160 °C.Roast
macadamias onanoventray
until golden brown (10 minutes).

Sprinkle1/2 tspsaltovernuts

whilestillhot,thencombinewith

creamin a saucepanandstir

overlowheatuntiljustwarm.

Removefromheat,cool,then

refrigeratetoinfuse(overnight).

2 Preheatovento 140 °C.Line

anoventraywithbakingpaper.

Strainmacadamiacream

(reservecream).Spreadstrained

macadamiasovertrayandroast

untildry(20-30minutes). Whisk

reservedcreamin anelectric

mixertomedium-firmpeaks

(donotover-whisk). Refrigerate

untilrequired.

3 Placemangoin a blenderwith

50gmsugarandpurée until

smooth.Setasideuntilrequired.

4 Placeegg,yolksand

remainingsugarin a bowl and

whiskovera smallsaucepan

ofsimmeringwateruntilmixture

reaches 70 C ona sugar

thermometer(2-3minutes).

Transfertoanelectricmixer

andwhiskuntilcool,lightand

thick(6-8minutes).Gentlyfold

in reservedcreamandroasted

macadamias. Pourmangopurée

andmacadamiamixtureinto

popsiclemouldsatthesame

time, swirlinglightlytoachievea

rippleeffect. Placepopsicle

sticksintocentre,thenfreeze

untilfirm(overnight).

5 Meanwhile,forPiña Colada

pineapple,quarterpineapple

lengthways,thencutquarters

intothreelongwedges.Using

a sharpknife, cutrindevenly

from flesh (refrigerate rind in a

container). Trimcorefrom

pineapplewedges,thenplace

wedgesin acontainertofit

snugly. Combinerum,coconut

water,sugarsyrupandlime

juicein a jug,thenpourover

wedges.Coverandrefrigerate,

turningpineappleoccasionally,

untilchilledandmacerated

(overnight).

6 Toserve,removepineapple

wedgesfromliquid,thenthickly

slicewidthways. Arrangeslices

onreservedrind. Spoona little

ofthecocktailsyrupontopand

sprinklewithlimezest.Serve

overicewithpopsicles.

NoteCoconutwhiterumis

availablefromselectbottle

shops.Forsugarsyrup,combine

equalweightscastersugarand

boilingwaterandstirtodissolve.

DrinksuggestionTryRaes’

takeona Piña Colada.Combine

90 mlpineapplejuice,20ml

macadamialiqueur(Macby

Brookie’sliqueur),20mlcoconut

cream,20mlwhiterumand

15mllimejuicein a cocktail

shaker. Serve over ice.●