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My Kitchen Rules NZ

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Ep14 Steve and Maura - Bombolini with Limoncello Cream, Dark Chocolate Sauce, Hazelnut Ice Cream and Praline.


Check out Steve and Maura's Bombolini with Limoncello Cream, Dark Chocolate Sauce, Hazelnut Ice Cream and Praline recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 10

Bombolini

Ingredients

  • 350ml Milk
  • 100g Unsalted butter, softened
  • 1/3 cup Caster sugar 
  • 4 Eggs
  • 2 and 1/2 tbsp. Fresh yeast
  • 4 and 1/4 cups Plain flour
  • 1 tsp. Salt
  • 1 litre Vegetable oil.

 

 

Method

 

  1. Heat milk in a saucepan until blood temperature. Whisk in the butter, caster sugar and eggs. Place the yeast into a bowl and about ½ cup of the milk mixture. Break up the yeast with your hands to form a smooth paste.
  2. Transfer to the milk mixture, whisking to combine. In a separate large bowl combine the flour, baking powder and ½ teaspoon of salt. Make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes - 1 hour. 
  3. Remove the dough from the mixing bowl and punch it down to remove the air. Place the dough in a well oiled mixing bowl, covered with plastic set aside until doubled in size, about 1 ½ to 2 hours. 
  4. Punch the dough down lightly and roll out on a lightly floured surface to ½ inch thick. Cut the dough with a 3 inch cookie cutter and place on a greased tray 2cm apart. Spray with cooking spray & cover with paper & glad wrap and leave in a warm place until doubled in size.
  5. Heat the oil about 15 minutes in an electric fryer to 160-170c. Fry for of 3 to 5 minutes, until they are golden brown and increase in size. Remove the Bomboloni with a large slotted spoon and set on a paper towel to drain the excess oil. While the Bomboloni are still warm, roll them in a bowl filled with granulated sugar & cinnamon until evenly coated.
  6. Fill the Bomboloni with pastry cream using a bag fitted with a 1/4-inch plain tip. Place the tip of the pastry bag in the hole and squeeze until the Bomboloni feels heavy. It is best to fill the Bomboloni while they are still warm and the dough soft and pliable. Serve immediately.

 

 

Limoncello Cream

Ingredients

  • 300ml Cream 
  • 200ml Milk
  • 1/2 Vanilla bean pod
  • 4 Lemons zest 
  • 6 Egg yolks 
  • 1/3 cup granulated sugar 
  • 4 tbsp. Cornflour 
  • 1 and 1/2 tbsp. Limoncello
  • 2 tsp. Lemon juice
  • 2 tbsp. Butter

Method

 

  1. Bring the milk and cream to a simmer in a small saucepan over low heat with vanilla bean & zest.
  2. Whisk together the egg yolks, sugar, cornstarch and salt in a small bowl until pale. Slowly whisk in the hot milk, and then return the mixture to the pan and whisk constantly over medium heat until thickened, about 2 minutes. 
  3. Add the liqueur and cook for 30 seconds longer. Remove from the heat, stir in the butter, lemon juice. Cover with plastic wrap and cool to room temperature. Refrigerate until cold, at least 2 hours.

 


Praline

Ingredients

  • 1 cup Sugar
  • 1/4 tsp Salt 
  • 1/4 cup Chopped hazlenuts

Method

  1. Heat sugar till melted and golden in colour. Pour quickly on baking paper & top with nuts & salt.

 

Hazelnut Ice Cream

Ingredients

  • 1 cup Cream
  • 1 cup Milk
  • 1/2 cup Hazelnuts
  • 1 tbsp. Honey
  • 1 Vanilla bean pod
  • Egg Mix
  • 6 Egg yolks
  • 2/3 cup Sugar
  • To finish 
  • 2 tsp Frangelico or hazelnut liquor 
  • 1 cup Whipped cream

Method

  1. Pour the half and half into a saucepan with flavourings. Bring to a simmer (over moderately low heat), stirring it every once in a while until bubbles appear at the pan’s edge. Make sure to remove any skin that develops on top. Strain into a jug.
  2. In the mixer, whisk together the egg yolks and sugar with a hand mixer. Keep whisking mixture until it develops a pale yellow colour. While whisking continuously, gradually add the hot half and half mixture to the egg yolk mixture to form custard. Return the mixture to the same saucepan. Cook over medium heat, stirring with a wooden spoon until the custard thickens sufficiently to leave a path when you draw your finger across the back of the spoon, about 5 minutes.
  3. Strain the mixture into a clean container (that has a lid). Cover with plastic wrap, pressing down against surface to keep a skin from forming. Place lid on top and refrigerate until chilled, at least 2 hours.
  4. Whip remaining cream, add the cooled custard and whip till combine. Pour into the bowl of your ice cream machine, add liquor. Freeze according to manufacturer’s instructions.

Chocolate Sauce

Ingredients

  • 300g 70% dark chocolate broken up
  • 250ml Cream
  • 1 tsp Caster sugar

Method

  1. In a sauce pan heat cream, turn off and add chocolate. Whisk till melted & add sugar. 

 

This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.  


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