Preparation time 1 hour, plus freezing.
This is adaptation of an Andrew and Matt McConnell icecream recipe into a cake which can be made without an icecream machine.
12 egg yolks
500ml double cream (we suggest Gippsland double cream)
500ml single cream (we suggest country valley organic cream)
75gm (1/3 cup) brown sugar
75gm (1/3 cup) white sugar
1 vanilla bean, split and seeds scraped
Finely grated rind of ½ a lemon and orange.
3 cloves, cracked
1 tsp ground cinnamon
½ teaspoon freshly grated nutmeg
90gm brown bread, broken into small pieces (we suggest Berry Bread wholemeal sourdough)
1 tablespoon unsalted butter, melted
1 tablespoon pure icing sugar
2 tablespoons finely chopped candied orange, clementine or lemon peel (visit Deli Planet to purchase good quality candied fruit)
1 tablespoons brandy
35gm, toasted hazelnuts, peeled and coarsely chopped (we suggest Master of Spices brand)
80gm sultanas (we suggest Tabletop’s sulphur free naturally dried sultanas and raisins-you can taste the difference)
At least half an hour before (overnight is bettter) add raisins and currants to a small pan with 3 cracked cloves, three tbspn brandy. Heat until warmed. Add candied fruit, and zest, then allow to cool.
Grease a 3 litre mould (ideally a silicon star or Christmas shaped mould but alternatively a terrine or cake mould) if using a terrine or cake tin mould line with plastic wrap, leave enough wrap overhanging to cover the top.
Place sugar and 2 tbspns cold water in a small saucepan pan over low heat. Stir once or twice until sugar dissolves, then increase heat to high and cook for approximately 5-7 mins, do not stir at this stage, using a pastry brush brush down the sides of pan to stop sugar crystals forming. Cook until sugar syrup reaches 120C or is at the hard ball stage. This occurs when you place a ball of the syrup in a glass of cold water it forms a firm, clear ball, or. Mixture should not darken to caramel.
While the sugar syrup is cooking beat the egg yolks until doubled in volume.
Slowly trickle just cooked sugar syrup into the egg yolks while beating continuously. Continue beating until mixture increases considerably in volume and becomes thick and foamy. This is a basic Pate a bombe base for making parfait and semifreddo’s.
Halve vanilla bean and scrape out seeds. Add to cream and beat until soft peaks form.
Preheat oven to 180C. Place bread on a baking tray and cook for 3-4 minutes or until lightly golden, drizzle melted butter over and dust with icing sugar, cinnamon and nutmeg then return to oven and cook for 3 minutes or until caramelised (take care not to burn bread). Cool.
Add fruit, nuts and bread into the pate a bombe.
Gently fold cream into the pate a bombe.
Pour into mould and freeze overnight and up to three weeks in advance.
To unmould dip into warm water for a few seconds and invert onto a serving platter.
Peach and Berry Salad
Prep time 10 mins (plus macerating)
Adapt this recipe with other seasonal fruits, whatever suits your fancy.
3 yellow peaches, finely diced,
1 punnet strawberries finely diced
2 tablespoons caster sugar
1 tablespoon lime juice
1 tablespoon mint leaves, thinly sliced, plus extra to garnish
Combine ingredients in a bowl, cover with plastic wrap and stand for 1 hour to macerate. Garnish with extra mint leaves.