So you can just imagine my excitement. I also had the pleasure of working with fellow MasterChef season 1 Finalist Sarel van Sabie and most of the Kokkerdoor 2013 team.
I also saw Ozzy from the second season of MASTERCHEF SA.
I had a great time, meeting and making new friends.
I mad two dishes for the Spekko Demo's.
TRY them! you won't regret it, PROMISE!
Vanilla Rice Pudding
Ice Cream with a Roasted Pecan Praline Affogato
First make the rice pudding,
then the custard. Blend together the cooled pudding and custard before churning
in an ice cream machine. Scoop 2 perfect scoops into a glass tea or coffee cup,
pour over the coffee liqueur and the hot espresso and sprinkle with some left
over praline for decoration.
For the Rice Pudding
1 Cup of Basmati Rice
2 Cups of Full cream milk
1 Vanilla bean – Split
lengthways and seeds scraped out
150g White sugar
150ml Cream
For the toasted Pecan Praline
300g Pecans, peeled and cleaned
400g Castor sugar
A non-Stick Pan
For the Vanilla Custard
350ml Fresh Cream
150ml Fresh Milk
1Tsp of Corn Starch
4 x large egg yolks
2 x Whole eggs
1 x Vanilla bean – split
lengthways and seeds scraped out
For the Affogato
1 x Shot Really Hot Espresso
1 x Shot Coffee Liqueur
Method:
Make the rice pudding by adding the cup of rice, milk,
cream, vanilla bean and seeds and cook till the rice is tender, stirring
minimally. Once the rice is cooked, add the sugar and stir till the sugar has
dissolved. Spoon the pudding into a dish, cover with cling wrap and set aside
to cool slightly.
To make the praline, place the pecans on an oven tray and
bake for 10 -13 minutes till golden and you can start smelling the roasted
pecans. Remove them and set aside to cool slightly. Melt the sugar over a
medium heat in a non-stick pan. Do not stir the sugar but rather swirl the pan
till the sugar is evenly melted and golden. Pour the caramel over the pecan and
set aside to cool. (You can pop them into a fridge to set quicker. (Reserve
some for decorating the scoops of ice cream) Once cooled and set break the
praline into pieces and ground slightly in a blender or pestle & mortar to
the desired consistency. Pour everything into a bowl and set aside.
Make the custard by bring the milk, cream, vanilla bean and
seeds to a boil. In a bowl whisk together the eggs, egg yolks, corn starch and
sugar to ribbon stage. Slowly start tempering the eggs with the boiling milk,
adding a little at a time not to scramble the eggs. Whisk till everything is
incorporated and return to the stove top over a medium heat. Stir with a wooden
spoon till the custard coats the back of the spoon, remove and cool completely.
Place the rice pudding about 1-2 Cups in a blender and pour
the vanilla custard into the blender. Blend till almost smooth, you still want
a slight chewy texture from the rice. Pour the mixture into the ice cream
machine and churn to manufactures instructions.
By hand fold through the praline and spread into a freezer proof bowl
and freeze till set or needed.
Scoop 2 balls of ice cream into a glass tea or coffee cup,
pour over the coffee liqueur then the piping hot espresso. Sprinkle with some
of the praline and serve.
Thai inspired Rice Brulee served with
a Coconut Sorbet and some Toasted Coconut
For the Rice Pudding
Brulee
180g Fragrant Spekko Rice
1 Cup Cream of Coconut
1 Cup Coconut Milk
1 x Vanilla Bean – split lengthways and seeds added
300ml Fresh Cream
Zest of one Lime + extra for decoration
2 x Star Anise
1 Sprig of Fresh lemon Grass – Bruised with the back of a
knife
180ml White Sugar
200g Castor Sugar for Brulee
For the Coconut
Sorbet
2 x Cans of Cream of Coconut
250ml Coconut Milk
250g Shredded Coconut (flakes will work too)
250ml Simple Syrup (Made with 2 cups water, 1 cup white
sugar)
For the Toasted
Coconut
250g Shredded Coconut
Non-stick Pan
Method:
Bring the 180g of rice to a boil in 350ml water, simmer for 5
minutes then drain off the rice. Return the rice to the pot; add the vanilla
bean, seeds, lime zest, star anise, lemon grass, coconut milk and coconut
cream. Bring to a boil and turn the heat to a low simmer till the rice is
cooked and tender. Remove the pan from the heat and take out the vanilla bean,
star anise and lemon grass. Now fold in the sugar and the cream. Ensure the
sugar has completely dissolved before going on to the next step. Spoon into
ramekins almost to the top and flatten with the back of the spoon for an even
surface. Leave to cool slightly in the fridge for a few minutes. Sprinkle each
ramekin liberally with castor sugar and using a kitchen torch Brulee the top of
each dessert.
For the Sorbet
Bring the coconut cream, milk and shredded coconut to a
rapid boil in a small pot on the stove. Once boiled let it cook for 3 -5
minutes. Take the pot off the heat and with a blender stick whiz the coconut
mix till smooth. Strain the coconut
mixture through a super fine sieve or chinois so the coconut mixture will be
perfectly silky smooth. Whisk the cup of simple syrup into the coconut mixture
and churn in an ice cream machine according to manufactures instructions. Spoon the sorbet into a freezer proof
container and leave to freeze or set till needed.
For the toasted Coconut
Heat a non-stick pan on medium heat before adding the
shredded coconut; slightly toast the coconut till golden and you can start to
smell the coconut’s oils release.
SORRY BUT WITH EVERYTHING GOING ON, I DIDNT HAVE TIME TO TAKE PIC'S OF THE FOOD. WILL POST THEM ONCE I GET THEM FROM SPEKKO.
I also was fortunate enough to meet the UBER famous MR Hayden Quinn from MasterChef Australia.
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