'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
