Lifesaver ... frozen fruit dessert.
'Lifesaver' frozen fruit dessert by Team Pastry Australia. Photo: Five Spice Creative

Passion and apricot sorbet 

610gm Water

80gm Dextrose

300gm Caster sugar

60gm Stabiliser

500gm Apricots purée

500gm Passion fruit purée


Method
:

  • Add the water, dextrose, sugar and stabiliser and cook to 70°C
  • Mix

 

Vanilla Gelato 

134gm Castor sugar

22gm Glucose powder

34gm Skim milk powder

38gm Dextrose powder

620gm Fresh milk

130gm Fresh cream

2 Vanilla beans


Method
:

  • Heat milk, cream and vanilla beans to 80°C
  • Add dry ingredients and emulsify
  • Strain mixture and churn - Blast chill

 

Rhubarb sorbet 

195gm Sugar

28gm Glucose powder

31gm Super gel mix

20gm Dextrose powder

251gm Water

475gm Fresh rhubarb purée


Method
:

  • Heat all ingredients to 80°C
  • Add to compote, emulsify and churn

 

Pâté à bomb 

15gm Water

67gm Brown sugar

100gm Egg yolks


Method
:

  • Cook sugar syrup to 116°C and add to preconditioned egg yolks
  • Cool to 40°C

 

Italian meringue 

50gm Water

161gm Brown sugar

80gm Egg whites


Method
:

  • Cook sugar syrup to 116°C and add to pre whipped egg whites
  • Cool to 40°C

 

Ginger and Dark Brown Sugar Semi Freddo 

423gm Semi whipped cream

166gm Pâté a bomb

242gm Italian meringue

20gm Finely grated ginger


Method
:

  • Add grated ginger to cream and whip to soft peaks
  • Fold pâté à bomb through the Italian meringue
  • Fold whipped cream through the mixture and deposit into mould
  • Blast freeze

 

Almond Sponge 

200gm Egg white

180gm Caster sugar

160gm Almond meal

60gm Icing sugar

60gm Flour

QS Macadamia nuts, lightly roasted

QS Almond slithers


Method
:

  • Make a French meringue, fold through the almond powder, icing sugar and flour
  • Spread out onto silpat and sprinkle with ginger and vanilla biscuits, almond slithers and toasted macadamia nuts
  • Bake at 180°C
  • Deposit into mould

 

Gelatine Solution 

300gm Water

50gm Gelatine


Method
:

  • Add hot water to gelatine, melt and set into dough

 

Passionfruit Glaze 

160gm Glucose

700gm Absolute crystal

150gm Passionfruit puree

95gm Gelatine solution

 

Method:

  • Heat all ingredients to 80°C

 

Ginger Nut 

185gm Butter

250gm Soft brown sugar

70gm Egg

65gm Treacle

450gm Plain flour

8gm Ground ginger

5gm Bicarbonate soda

2gm Salt

20gm Fresh grated ginger

75gm Crystallised ginger

 

Method:

  • Cream butter, sugar and treacle
  • Add egg and fold through dry ingredients
  • Deposit onto tray and bake at 180°C
  • Re-mould and cut into 1 cm cubes
  • Place back into the oven for 5 minutes to dry

 

Shortbread 

1050gm Bakers flour

150gm Rice flour

18gm Salt

900gm Soft unsalted butter

450gm Caster sugar

1 Vanilla bean

 

Method:

  • Rub butter through flour and make into dough
  • Roll out and freeze
  • Cut into squares and bake

Strawberry and Rhubarb Coulis 

120gm Strawberry purée

80gm Rhubarb compote

75gm Sugar

20gm Inverted sugar

22gm Gelatine dough


Method
:

  • Add together and melt to 70°C
  • Add inverted sugar