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A Native Australian Summer
Recipe by Laura Sharrad
Try Laura Sharrad's A Native Australian Summer today!
- Steps
- Ingredients
Ingredients
Paperbark Ice Cream
Wattleseed Puff
Cinnamon Myrtle Creme Pat
Muntries and Apple Caramel
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Steps
- Preheat the oven to 220°C.
- Prechill an ice cream machine.
- For the Paperbark Ice Cream, place the paperbark over the gas flame and allow to light on fire, char lightly and smoke. Then place into a small saucepan with the milk and allow to steep whilst warming the milk to a gentle simmer, approximately 15 minutes.
- Meanwhile, in a Thermomix, heat all other ingredients, except for the stabiliser, 4 minutes, 45°C, speed 4.
- Add the stabiliser and cook 6 minutes, 85°C, speed 3-4.
- Strain the warmed, steeped milk into the Thermomix bowl and combine.
- Transfer to a flat tray and cover the surface with cling film. Place into the freezer for 15 minutes to cool.
- Churn in an ice cream machine, according to the manufacturer’s instructions.
- Once churned, light a smoker with applewood chips and insert the tube into the ice cream machine. Try to cover the machine for 2 minutes so that the smoke is concentrated, in the churner. Set aside in a sealable container in the freezer.
- For the Wattleseed Puff, pulse the ingredients with a pinch of salt in a blender until just brought together - ensuring the butter is still marbled. Form into a rectangle and wrap in cling film and chill for 15 minutes in the freezer.
- Laminate the dough by rolling into a rectangle and folding into thirds. Turn 90° then roll and fold 3 more times. Roll thinly to 3-4mm thickness and freeze for 10 minutes.
- Place between two heavy based baking trays with baking paper in between and cook for 25-30 minutes, or until dark golden brown.
- Remove the top baking tray and paper. Allow to cool for 10-15 minutes then using a 5cm ring cutter, cut 5 discs.
- For the Cinnamon Myrtle Creme Pat, on a low heat, gently warm the milk with the myrtle leaves and dried myrtle and cinnamon quills for about 15 minutes to infuse, then strain
- In a bowl, whisk the yolks, sugar and cornflour into a paste
- Temper a third of the milk into the eggs, then add the mixture back into the saucepan and cook on a medium-low heat until a thick custard has formed and the flour has cooked out.
- Whisk in the butter then transfer to a blender to ensure the custard is smooth. Place into a piping bag ready to serve.
- For the Muntries and Apple Caramel, juice the apples in a juicer to yield 600ml of juice. Place into a frypan on a medium heat and cook until reduced by at least half and a syrup begins to form.
- Add the muntries and cook for a further 3-5 minutes, or until just cooked through. Set aside.
- When ready to serve, remove the ice cream from the freezer and allow to soften enough to quenelle.
- Pipe a small dot of creme pat on the bottom of each bowl. Place the disc of puff pastry on top. Pipe a zig zag of creme pat on top of the puff.
- Place a ring 4cm cutter on top of the disc, and place 2 tablespoon of muntries into the disk, squashing down gently to compress. Remove the ring. Add quenelle of ice cream and top with green ants.
