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MasterChef Australia

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Ep 55 - Mystery Box puddings


MasterChef Australia on TV ONE and TVNZ Ondemand

EP 55 MYSTERY BOX PUDDINGS
Kate Bracks

Raspberry and white chocolate pudding with kahlua ice cream
Preparation and cooking time: 60 minutes
Serves: 6

Raspberry sauce
1/2 cup water
1/2 cup castor sugar
1 punnet raspberries
2 teaspoons lemon juice

Pudding
125g unsalted butter, softened
60g castor sugar
1 teaspoons vanilla extract
2 eggs, separated
100g white chocolate, finely grated
75g plain flour
1 teaspoon baking powder
1 tablespoon milk

Kahlua ice cream
1/2 cup cream
1/2 cup milk
2 egg yolks
100g castor sugar
30ml kahlua
White chocolate shards
50g white chocolate, melted

1 For raspberry sauce, combine water and sugar in a saucepan placed over a low heat. Stir mixture continuously until sugar dissolves. Increase heat and bring to the boil, cook for one minute. Remove
saucepan from heat and add 1/3 punnet raspberries. Allow syrup to infuse until cooled completely, press through a fine sieve, reserve syrup and discard raspberries.

2 Transfer syrup to a food processor with � the remaining raspberries and process until smooth. Add lemon juice and taste for balance.

3 For pudding, grease 6 x � cup pudding basins with butter.

4 Cream butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add egg yolks one at a time, beating well between each addition. Stir through grated chocolate.

5 Sieve flour and baking powder onto a sheet of baking paper 2-3 times. Add to chocolate mixture with milk and gently fold to combine.

6 Beat egg whites until firm peaks form. Fold a kitchen spoonful of egg white into batter to loosen mixture and gently fold in remaining until incorporated.

7 Fill each pudding basin with 1 tablespoon raspberry sauce. Carefully place a large spoonful of batter over sauce, arrange 2-3 raspberries on batter and top with a second spoonful of batter.
Smooth top, cover with foil and tightly tie with kitchen string.

8 Fill a large saucepan 1/3 full with water and bring to the boil. Place a trivet in the saucepan and gently arrange puddings on top ensuring water comes 1/2 way up the sides of the pudding basins.
Replace lid, reduce heat to medium low and cook for 15-20 minutes or until puddings are cooked through. Remove and rest until required.

9 For kahlua ice cream, pour cream and milk into a saucepan and over a medium high heat almost bring to the boil.

10 Whisk egg yolks and sugar in a bowl of an electric mixer until pale and fluffy. Pour hot cream mixture into yolks in a slow stream, whisking continuously until incorporated. Strain mixture into a
clean saucepan and return to heat. Cook, stirring, until mixture coats the back of a spoon. Transfer to a bowl and chill completely. Pour into a pre chilled ice cream machine and churn as per manufacturers instructions. When thick, add kahlua and churn until combined.

11 For chocolate shards, thinly spread white chocolate over a baking paper-lined flat oven tray and refrigerate until set. Break into shards and store in a cool place until required.

12 To serve, turn puddings out on to serving plates. Place a scoop of ice cream into a small dish and set to one side, garnish with remaining raspberries, a drizzle of remaining sauce and a white
chocolate shard.


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