A Ripple Summer 2022 Article
A beautiful, sumptuous Christmas lunch or Christmas Eve dinner is a very important occasion in most calendars. It’s difficult to leave a little gap for that dessert, but we always seem to be able to fit a little sweet bit in!
We’ve rounded up three delicious dessert recipes from Woolworths’ Taste magazine for you to try out throughout the festive season, even if not for the Christmas table.
Buttermilk panna cotta with slow-roast strawberries
RECIPE BY: Phillippa Cheifitz
SERVES: 8 to 10
DIFFICULTY: Easy
DIETARY CONSIDERATIONS: wheat and gluten free
PREP TIME: 30 minutes, plus 4 hours’ or overnight standing time
COOKING TIME: 2 hours
INGREDIENTS
General:
– 1 kg fresh strawberries
– 120 g sugar
For the buttermilk panna cotta:
– 2 t gelatine powder
– 4 T water
– 1 cup Woolworths organic cream
– 100g sugar
– A pinch of salt
– 2 cups buttermilk
– 1/4t vanilla extract
COOKING INSTRUCTIONS
Step 1
Hull the strawberries and halve if large. Turn onto a rimmed shallow baking tray lined with baking paper.
Step 2
Sprinkle with the sugar and toss to coat evenly. Spread out to form a single, closely packed layer. Roast uncovered at 120°C for 2 hours, or until sticky and syrupy. Serve with the panna cotta while still warm.
Step 3
To make the panna cotta, sprinkle the gelatine over the water. Stir and allow to stand for 5 minutes, or until softened and thickened.
Step 4
Whisk the cream and sugar in a saucepan. Gently heat for 4–5 minutes, stirring once or twice, until the sugar dissolves and the mixture just starts to simmer. As small bubbles break on the surface, remove from the heat and whisk in the salt and the gelatine mixture until the gelatine mixture is well blended. Whisk in the buttermilk and vanilla. Strain the mixture into a jug or bowl.
Step 5
Divide between 8–10 small ramekins and chill, covered with clingwrap, for a few hours or overnight, until set.
Almond-and-espresso dacquoise cheesecake
RECIPE BY: Abigail Donnelly
SERVES: 10
DIFFICULTY: Easy
PREP TIME: 30 minutes, plus overnight chilling time
COOKING TIME: 40 minutes
INGREDIENTS
For the dacquoise:
– 2 t instant coffee granules
– 1⁄2 t water
– 1 T cornflour
– 180 g almond flour
– 6 free-range egg whites
– 220 g caster sugar
For the cheesecake filling:
– 1 T espresso
– 250 g plain full-cream cream cheese
– 1 lemon, juiced
– 1 cup cream, whipped
– icing sugar, for dusting
COOKING INSTRUCTIONS
Step 1
To make the dacquoise, preheat the oven to 120°C. Mix the coffee and water and set aside. Combine the cornflour and almond flour and set aside.
Step 2
Whisk the egg whites with the sugar until stiff peaks form, then add the almond mixture and fold through. Add the coffee mixture and fold through. Spoon or pipe 4 x 23 cm circles onto a tray lined with baking paper, then bake for 40 minutes.
Step 3
To make the filling, beat the espresso, cream cheese and lemon juice until smooth. Gently fold in the whipped cream.
Step 4
To assemble, layer the dacquoise and the cheesecake filling in a lined, 23 cm loose-bottomed cake tin starting and finishing with a dacquoise layer. If the dacquoise circles don’t fit, trim them with a knife. Chill overnight to set.
Step 5
To serve, loosen the sides of the cake tin and gently lift the cheesecake onto a serving dish. Dust
with icing sugar.
Chef tip: The dacquoise layers can be made a few days in advance and kept wrapped in clingwrap. The cheesecake mixture can be made two days ahead and kept covered in the fridge.
Abi’s caramel meringue roulade
This recipe is so versatile that you can fill the roulade with almost anything! From lemon curd to berry coulee, the sky is the limit.
RECIPE BY: Abigail Donnelly
SERVES: 6 to 8
DIFFICULTY: Easy
PREP TIME: 25 minutes
COOKING TIME: 20 minutes
INGREDIENTS
For the basic meringue
– 4 free-range egg whites
– pinch of salt
– 1 cup caster sugar
– 50 g flaked almonds
For the filling
– 1 tin Caramel treat
– 1 cup cream, whipped
– white chocolate, to garnish
COOKING INSTRUCTIONS
Step 1
Preheat the oven to 180°C and line a 43 x 29 cm baking tray with greaseproof paper.
Step 2
Using an electric mixer with the whisk attachment, beat the egg whites and salt until foamy.
Step 3
Gradually add the caster sugar and beat until the mixture is glossy and stiff peaks form.
Step 4
Spread the meringue mixture evenly over the tray and sprinkle with the flaked almonds. Bake for 10 minutes, or until golden. Reduce the temperature to 140°C and bake for a further 10 minutes, or until firm to the touch.
Step 5
Remove the meringue from the oven and turn out the roulade, almond side down, on a sheet of baking paper. Remove the baking paper from the tray and allow to cool for a few minutes.
Step 6
To make the filling, combine the caramel and whipped cream and spread evenly over the meringue. Roll
up the meringue from one side to form a roulade. Sprinkle with grated white chocolate to serve.
