Strawberry Almond Gelato
Serves 6
330 g almond milk
200 g coconut cream
4 egg yolks
80 g honey
250 g fresh strawberries, hulled
Place almond milk, coconut cream, egg yolks and honey into mixing bowl and mix 10 sec/speed 3, then cook 7 min 30 sec/90°C/speed. Immediately transfer into ice cube trays and place into freezer overnight or until frozen. Place frozen cubes into mixing bowl and blend 40 sec/speed 1-8, increasing speed gradually from speed 1 to speed 8. Scrape down sides of mixing bowl with spatula. Add strawberries and blend 30 sec/speed 6. Scrape down sides of mixing bowl with spatula, then blend for a further 20 sec/speed 6 or until smooth and creamy. Serve immediately or transfer into a freezable container and place into freezer until firm or until ready to serve.
Vanilla Mascarpone Parfait
Serves 8
unsalted butter, for greasing
125 g caster sugar
35 g water
4 egg yolks
2 vanilla beans
250 g mascarpone cheese
250 g pouring (whipping) cream
1 pomegranate, arils only, for garnishing
75 g blackberries, for garnishing
Grease and line a loaf tin (18 x 7 x 6 cm) with baking paper and set aside. Place sugar into mixing bowl and mill 30 sec/speed 9. Add water and heat 7 min/Varoma/speed 2. Insert butterfly whisk. Add egg yolks and whisk 11 min/speed 4 until thick and pale. Remove butterfly whisk. Transfer into a bowl and set aside. Split vanilla beans lengthways, scrape out seeds and discard pods. Place seeds and mascarpone into mixing bowl and mix 10 sec/speed 1 or until smooth. Transfer into a bowl and set aside. Insert butterfly whisk. Place cream into mixing bowl and whip 10 sec/speed 3. Add reserved mascarpone mixture and mix 10 sec/speed 3. Add 40 g of the reserved egg mixture and whisk 5 sec/speed 2. Add remaining egg mixture and mix 5 sec/speed 1. Transfer into prepared tin and freeze for a minimum of 2 hours or overnight. Remove from freezer and allow to stand for 5 minutes to soften slightly. Garnish with pomegranate arils (seeds) and blackberries before serving.
Tips · If pomegranates or blackberries are not in season, use any fresh fruit of choice. · You can use frozen blackberries in this recipe, simply allow them to thaw and drain excess liquid before using.
Linguine with Salmon and Herbs
Serves 4
1200 g water
2 tsp salt
320 g dried linguine
60 g extra virgin olive oil, plus 1 tablespoon extra
2 sprigs fresh flat-leaf parsley, leaves only
4 fresh chives, cut into halves
1 eschalot (approx. 40 g)
20 – 40 g lemon juice, to taste
50 g pouring (whipping) cream
200 g smoked salmon, cut into pieces
1 tbsp pickled capers, drained (optional)
ground black pepper, to taste
Place water into mixing bowl and bring to the boil 10 min/100°C/speed 1. Add salt and pasta through hole in mixing bowl lid and cook 8-12 min/100°C//speed 1 or until pasta is al dente. Drain pasta and transfer into a thermal serving bowl or other large bowl. Stir through 1 tablespoon of oil to loosen pasta. Cover to keep warm and set aside. Clean and dry mixing bowl. Place parsley and chives into mixing bowl and chop 3 sec/speed 8. Transfer into a bowl and set aside. Without cleaning mixing bowl, place eschalot and oil into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula and cook 2 min/100°C/speed 1. Add lemon juice, cream, salmon, capers (optional), pepper and reserved herbs and heat 1 min/90°C//speed . Transfer into thermal serving bowl with pasta and stir to combine. Divide between serving bowls and serve warm.
