400 mllimoncellosuchas
ApplewoodDistillery
limoncello
Icecubes,toserve
CINNAMONANDGINGER
ICEDTEA
3 cinnamonquills,
brokenintosmallpieces
10 gmginger(about 2cm),
finelygrated1 Foricedtea,bring600ml
watertotheboil,addcinnamon
andginger,thenreduceheat
tolow.Simmerfor 10 minutes,
thenremovefromheatand
cool.Strain,thenpourinto
a sterilisedglassbottleand
refrigerateuntilchilled.
2 Combinelimoncelloand
320mlicedteaina sterilised
glassbottleandseal,then
refrigeratetochill(overnight).
Onehourbeforeserving,
placebottleinthefreezer.
3 Toserve,shakebottle
vigorouslytocombineanyice
crystalsthatmayhaveformed.
For1 serve,pour90mlintoa
smallstemlesswineglassand
top with a large ice cube.●FEUILLETINES
110 mleggwhite(about3 eggs)
400 gmcastersugar
250 gmbutter,melted
250 gm(1⅔cups)plain
flour,sifted
VANILLAICE-CREAM
600 mlcream
900 mlmilk
1 vanillabean,splitand
seedsscraped
350 gmcastersugar
12 eggyolks
SALTEDCARAMEL
130 gmcastersugar
50 gmliquidglucose
20 gmbutter
200 mlpouringcream
MACADAMIAPRALINE
Vegetableoil,forgreasing
150 gmmacadamianuts
100 gmcastersugar
1 Forfeuilletines,combine
eggwhiteandsugarin a bowl
andstirtodissolvesugar.Add
flourandstir,thengraduallymix
in butter.Refrigerateovernight.
2 Meanwhile,forcaramel,heat
sugarandglucosein a saucepan
overmedium-highheat,stirring
occasionally,untila darkcaramel
forms(3-4minutes).Addbutter
and1/2tspsalt,swirlingpanto
combine(becareful,hotcaramel
willspit),thenaddcreamin
batchesoverlowheatand
cook,swirlingoccasionally,
untilcarameldissolves.Cool
completely, thenrefrigerate
untilcaramelis a spoonable
consistency(2hours).
3 Meanwhile,forice-cream,
placehalfthecreamin a bowl
setovera bowlofice.Bringmilk,
vanillaandremainingcreamto
a simmerin a saucepan.Whisk
sugarwithyolksuntilsmooth
andcombined,thenpourhot
milkmixtureover,whisking
slowlytocombine.Return
mixturetoa saucepanover
medium heat, and stir
Spiced
Limoncello
IcedTea
MAKES 8“Limoncellopairedwith
chilledcinnamonandginger
icedteamakesfortheperfect
digestiftoendtheevening,”
saysAshton.Startthisrecipe
a dayaheadtochillthe
limoncello and iced tea.continuouslyuntilmixture
thicklycoatsthebackofa
spoon(10-15minutes).Remove
fromheat,thenimmediately
pourovercreamandsetaside,
stirringoccasionally,untilcool.
Removevanillabean,thenchurn
in anice-creammachineand
freezeuntilmixturestartsto
firmup(about1 hour).Working
quickly, in batches,foldcaramel
onceortwiceonlythrough
ice-creamtocreatea ripple
effect,thentransfertoa 20cm
squarecaketinlinedwithplastic
wrapandfreezeuntilfirm
(overnight).Twohoursbefore
serving,turnoutice-cream,cut
into4cmx 10cmpiecesand
returntofreezeruntilfirm.
4 Forpraline,preheatoven
to180°Candlightlygreasean
oventray.Spreadmacadamias
overanotheroventrayandroast
untillightgolden(7-9minutes).
Addsugartoa saucepanand
heatovermediumheat,swirling
panoccasionallyuntila caramel
forms(2-3minutes),thenonce
caramelis deepgoldenand
juststartingtosmoke,stir
throughmacadamiaswith
anoiledspoon.Pourevenly
ontopreparedtrayandleave
tocoolandset(1 hour).Lightly
crushpralineandstorein an
airtightcontaineruntilrequired.
5 Meanwhile,bringfeuilletine
mixturetoroomtemperature.
Line2 oventrayswithbaking
paperandplacein refrigerator
untilchilled.Thinlyspread
mixtureoverchilledtraysand
bake,alternatingtraysonce,
untilgoldenbrown(7-9minutes),
thenimmediatelyscoreinto
4cmx 10cmpieceswhilestill
warm.Coolcompletely,then
freezeuntilchilled(20minutes).
6 Toserve,sandwichice-cream
rectangleswithfeuilletinesand
macadamiapraline,and top
with extra praline.Salted-caramelmacadamia
ice-creamsandwiches
SERVES 10 // PREPTIME1 HR// COOK 45 MINS(PLUSCHILLING,FREEZING,SETTING)
Salted-caramel,vanillaice-cream,macadamiapraline.Thisice-
creamsandwichis super-indulgentandsuretoimpress.Start
this recipe a day ahead to make the feuilletines and ice-cream.