sugar. Pour over half the butter mixture, sugar. Pour over half the butter mixture,
Loosely cover with a clean tea towel and Loosely cover with a clean tea towel and
set aside in a warm place for 1 hour or set aside in a warm place for 1 hour or
until risen slightly.until risen slightly.
Meanwhile, preheat the oven to 180°C.Meanwhile, preheat the oven to 180°C.
Bake for 40 minutes or until golden. Bake for 40 minutes or until golden.
Remove from oven and stand for Remove from oven and stand for
10 minutes to cool slightly, then turn out 10 minutes to cool slightly, then turn out
onto a serving platter (if you leave it onto a serving platter (if you leave it
for longer, the bread will set in the tin). for longer, the bread will set in the tin).
Reheat remaining butter mixture and Reheat remaining butter mixture and
drizzle over warm bread.drizzle over warm bread.
To make the milk glaze, sift icing sugar To make the milk glaze, sift icing sugar
into a bowl, then whisk in extra milk.into a bowl, then whisk in extra milk.
Drizzle glaze over the almost-cool Drizzle glaze over the almost-cool
bread, then scatter with extra hazelnuts. bread, then scatter with extra hazelnuts.
Cut into pieces and serve.Cut into pieces and serve.ESPRESSO & CARDAMOM ESPRESSO & CARDAMOM
GRANITA WITH HONEY CREAMGRANITA WITH HONEY CREAM
SERVES 6-8SERVES 6-8
Begin this recipe at least 4 hours ahead.Begin this recipe at least 4 hours ahead.25g freshly ground coffee25g freshly ground coffee
12 green cardamom pods12 green cardamom pods
125g golden caster sugar125g golden caster sugar
Honeycomb (optional), to serveHoneycomb (optional), to serveHONEY CREAMHONEY CREAM
400ml thickened cream400ml thickened cream(^11) // 22 cup (175g) honey cup (175g) honey
Combine coffee and 1L (4 cups) boiling Combine coffee and 1L (4 cups) boiling
water in a large heatproof jug and stand water in a large heatproof jug and stand
for 5 minutes to infuse.for 5 minutes to infuse.
Meanwhile, crush cardamom pods, Meanwhile, crush cardamom pods,
discarding husks. Using a mortar and discarding husks. Using a mortar and
pestle, grind the seeds to a fine powder. pestle, grind the seeds to a fine powder.
Transfer ground cardamom to a large Transfer ground cardamom to a large
heatproof bowl and stir in sugar.heatproof bowl and stir in sugar.
Strain hot coffee into the cardamom Strain hot coffee into the cardamom
mixture and whisk until the sugar mixture and whisk until the sugar
dissolves. Chill for 45 minutes or until dissolves. Chill for 45 minutes or until
cooled completely.cooled completely.
Transfer coffee mixture to a shallow Transfer coffee mixture to a shallow
30cm x 20cm lamington pan and freeze 30cm x 20cm lamington pan and freeze
for 1 hour or until crystals start to form. for 1 hour or until crystals start to form.
Using a fork, break up crystals and return Using a fork, break up crystals and return
to freezer for 3 hours or until frozen. to freezer for 3 hours or until frozen.
Scrape granita with a fork and keep Scrape granita with a fork and keep
frozen until ready to serve (granita can frozen until ready to serve (granita can
be prepared up to 1 week in advance).be prepared up to 1 week in advance).
When ready to serve, for the honey When ready to serve, for the honey
cream, whisk cream in a large bowl until cream, whisk cream in a large bowl until
soft peaks, then fold in honey. Divide soft peaks, then fold in honey. Divide
granita among serving bowls or glasses, granita among serving bowls or glasses,
then top with honey cream and serve then top with honey cream and serve
immediately with honeycomb, if using.immediately with honeycomb, if using.
RICH COFFEE ICE CREAM WITH RICH COFFEE ICE CREAM WITH
ROSE & SESAME RIPPLEROSE & SESAME RIPPLE
SERVES 8-10SERVES 8-10
You will need an ice cream machine. You will need an ice cream machine.
Begin this recipe at least 4 hours ahead.Begin this recipe at least 4 hours ahead.
55g freshly ground coffee55g freshly ground coffee
600ml milk600ml milk
100g caster sugar100g caster sugar
100g brown sugar100g brown sugar
8 egg yolks8 egg yolks
400ml thickened cream400ml thickened cream
1111 // 22 tbs rosewater tbs rosewater
4 (40g) sesame snap bars (from 4 (40g) sesame snap bars (from
supermarkets), coarsely chopped, supermarkets), coarsely chopped,
plus extra to serveplus extra to serve
Unsprayed fresh and dried edible rose Unsprayed fresh and dried edible rose
petals (from gourmet food shops petals (from gourmet food shops
- optional), to serve– optional), to serve
Place coffee and milk in a saucepan Place coffee and milk in a saucepan
over low heat and bring to just below over low heat and bring to just below
the boil. Remove from heat and stand for the boil. Remove from heat and stand for
15 minutes to infuse, then strain through 15 minutes to infuse, then strain through
a muslin- or Chux-lined sieve into a clean a muslin- or Chux-lined sieve into a clean
saucepan, discarding grounds. Keep saucepan, discarding grounds. Keep
coffee mixture warm over a very low coffee mixture warm over a very low
heat while you make the custard.heat while you make the custard.
To make the custard, place sugars and To make the custard, place sugars and
egg yolks in a heatproof bowl and whisk egg yolks in a heatproof bowl and whisk
until pale and creamy. Gradually whisk in until pale and creamy. Gradually whisk in
warm coffee mixture. Transfer to a clean warm coffee mixture. Transfer to a clean
saucepan over low heat and cook, stirring saucepan over low heat and cook, stirring
constantly with a wooden spoon, for constantly with a wooden spoon, for
12-15 minutes or until thickened and 12-15 minutes or until thickened and
mixture coats the back of the spoon.mixture coats the back of the spoon.
Strain custard into a clean bowl and Strain custard into a clean bowl and
whisk in cream and rosewater. Stand whisk in cream and rosewater. Stand
for 30 minutes or until cooled, then stir for 30 minutes or until cooled, then stir
through sesame snap. Transfer to an ice through sesame snap. Transfer to an ice
cream machine and churn according to cream machine and churn according to
the manufacturer’s instructions until firm.the manufacturer’s instructions until firm.
Transfer the ice cream to a 1.25L (5-cup) Transfer the ice cream to a 1.25L (5-cup)
freezer-proof container, then cover and freezer-proof container, then cover and
freeze for 4 hours or overnight until freeze for 4 hours or overnight until
completely firm. completely firm.
Serve scoops of ice cream scattered Serve scoops of ice cream scattered
with extra sesame snap pieces and with extra sesame snap pieces and
rose petals, if using.rose petals, if using.delicious.com.au/recipesdelicious.com.au/recipes
For more ideas from Jamie to For more ideas from Jamie to
help you entertain in style.help you entertain in style.Rich coffee ice Rich coffee ice
cream with rose cream with rose
& sesame ripple& sesame ripple118118 delicious.com.audelicious.com.auJAMIE OLIVER.