Burnt Honey and Macadamia Semifreddo
Preparation Minutes
Cook 25 Minutes
Serves 6-8
Method
- Line a 2L freezer-safe container with baking paper.
- In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
- Combine all eggs, vanilla, sugar and salt in a heatproof bowl.Β Bring a saucepan of water to a simmer,Β place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
- Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
- Serve generous scoops in waffle cones.
Ingredients
3 eggs plus 2 yolks, extra
1 tsp vanilla bean paste
220g caster sugar
Pinch of sea salt
80g honey
80g unsalted butter
275g SUNBEAM Gourmet Mix, roughly chopped
150g SUNBEAM Macadamia Halves, roughly chopped
500ml thickened cream
Waffle cones, to serve
Recipe Collection
Aussie Ice-cream Pudding
Preheat oven to 180ΒΊC.
- Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill.
- In a bowl combine sultanas, raisins, cranberries, apricots, macadamias and orange liqueur. Leave to soak for 30 minutes.
- Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
- To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in almond meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
- To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Baked Sultana Stuffed Apples
Core apples and peel from the top to about half way down.
Mix Sunbeam Sultanas, sugar, cinnamon and butter together, stuff the centre of each apple with the mixture.
Put in a greased baking dish, and if there is any stuffing left over fill the spaces between the apples with it.
Pour in enough water to cover bottom of baking dish, and bake slowly till apples are tender and syrup like caramel.
Spiced Currant Biscuits
- Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold ii the flour mixture slowly, then stir in currants and lemon zest. Wrap in plastic and chill for at least 2 hours.
- Line 2 baking trays with baking paper. Preheat the oven to 180Β°C. Roll out dough 4-5mm thick then cut with a round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings.
- Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. Cool on trays for 5 minutes, then transfer to a rack to cool completely.
Fruit and Nut Easter Eggs
Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed.Β
Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.
Place remaining seed mix into a food processor and process to a coarse crumb.Β Β Transfer to a small bowl.Β Β Repeat with remaining hazelnuts.Β Β Pour remaining coconut into a small bowl.Β
To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain.Β Β Refrigerate at least 2 hours before serving cold.
Last Minute Christmas Cake
Melt butter in a large saucepan over medium heat.Β Β Add the sugar and stir over the heat for 3-4 mins until combined.
Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine.Β Β Increase heat to high and continue to stir until the sugar dissolves.Β Β Reduce heat to medium then cook for a further 4 mins without stirring.Β Β Remove from heat, cover and allow mixture to cool overnight.
Preheat oven to 150ΒΊC (130ΒΊC fan).Β Β Grease and line a 23cm square baking tin.Β
Add eggs to the cooled mixture and stir.Β Β Add flour and spices and stir well to combine.Β Β Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.
Decorate the top of the cake with blanched almonds then bake for 2 to 2 Β½ hours or until a skewer inserted into the centre of the cake comes out clean.Β Β Check your cake every hour to ensure it is not browning too quickly on top.Β Β If it is, cover with foil for the remainder of the cooking time.
Allow the cake to cool completely in the tin before inverting to remove.Β Β To serve, brush with a little apricot jam that has been warmed in the microwave.
This cake can be stored for up to 3 months in the fridge β cover the cooled cake in 2 layers of plastic wrap and foil.
Frozen Cheescake Pudding
Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.
Line an 8-cup-capacity metal pudding basin with plastic wrap.
Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.
Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.
Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.
Decorate with Raspberries, Strawberries and Mint. Serve immediately.
