MASTERCHEF AUSTRALIA SEASON 3 DESSERT RECIPE

After Darren's close call in the chef challenge against Kate last week on Masterchef the sweet studio has been buzzing with all things caramel, banana & rum. We have had lots of inquiries for cakes and we are struggling to keep up with demand for the reworked version of the dish for the cake cabinet. We have also had masses of keen amateur chefs asking for the recipe and for tips in recreating their own version. Here is a link to the Masterchef website which has a pdf of the recipe for you to download. Give it a go and see if you can do as well as Kate did the other night. Please feel free to post comments or questions and we will get back to you with answers and solutions as soon as we can. Good luck!

Recipe:
http://www.masterchef.com.au/caramelised-white-chocolate-mousse-banana--vanilla-and-passion-fruit.pdf

http://www.masterchef.com.au/caramelised-white-chocolate-mousse-banana--vanilla-and-passion-fruit.htm\

Exclusive Burch & Purchese Recipes On Lifestyle Food

Check out http://www.lifestylefood.com.au/recipes/12463/chocolate-and-hazelnut-spread-on-toast for the exclusive recipe.

And here for the chocolate turron http://www.lifestylefood.com.au/recipes/12464/chocolate-turron-salted-caramel-almond

Burch & Purchese Recipes 5 - Chocolate & Hazelnut Spread On Toast

We thought we would share some of the recipes that we are going to demonstrate at our Masterclass next month, this is so the persons who missed out on the event can access the information as well.

Triple R Radio Recipe - Panettone French Toast

As featured on 'Eat It' on Triple R this week, here is the recipe for the Panettone French Toast. Thanks to Cam for inviting us on the show again.

Milk 250 g

Sugar 25 g

Eggs 2

Panettone

Butter

Mix the milk, sugar and the eggs together well and pass the mix through a sieve. Cut the Panettone to size and soak in the custard for 10 seconds. Drain the soaked bread on a wire rack for a minute while you add a knob of butter to the solid part of your BBQ. Gently fry each side of the toast until you have a golden crust. Serve immediately with Burch & Purchese cherries in vanilla syrup, chocolate spread and creme fraiche. Enjoy!!!

Burch & Purchese Recipes 4 - Olive Oil Ice Cream

Here's a cool & quick recipe which takes advantage of MyCook Pro's unique capabilities. The finished product is smooth and silky, we like to use Arbequina Olive Oil for this but try out different oils or a mix. Click onto the recipe to enlarge and enjoy.

Burch & Purchese Recipes 3 - Earl Grey Tea Ice-Cream

The bergamot in Earl Grey is such a sublime flavour, this recipe for Earl Grey ice cream captures all of the characteristics of this famous infusion. At Burch and Purchese we are always working and reworking our ice cream recipes in search of the perfect balance, viscosity, flavour and enzymic bond for texture. This recipe is full in flavour and is a perfect accompaniment to the fresh nitro cooked tarragon marshmallow and the earthy milk chocolate clay (pictured above). We show below our ice cream technique which uses the mix pasteurized at a lower temperature to ensure pathogen death and reduce 'eggy' flavour. This mix is suitable for Pac-O-Jet and a conventional ice cream machine.

Whole Fat Milk 3.5% 1000 g

Earl Grey Loose Leaf Tea 35 g

Skimmed Milk Powder 70 g

Caster Sugar 170 g

Liquid Glucose 60 g

Trimoline 40 g

Cream 35% Fat 160 g

Egg Yolk 180 g

Stabilizer 8 g

Mix 100g of sugar thoroughly with the sorbet stabilizer. Place the milk, skimmed milk powder and tea into a heavy bottomed saucepan. Heat this mix to 85 degC and remove from the heat and leave to cool to 35 degC. Strain the mix, discarding the leaves and return the infusion to the pan. Add the sugar, invert sugar, glucose and sugar stabilizer mix and heat to 50 degC. Whisk together the yolks and the cream and add this to the pan, continue to cook to 75 degC and hold this temperature for 15 minutes. Ensure constant stirring during this procedure. Remove from the heat, strain and rapid chill. Leave to ripen for 4 hours before churning or storing in a Pac-O-Jet canister.

We hope you try this recipe and enjoy it, the ice cream base can be adapted for other flavours and infusions.

Burch & Purchese Recipes 2 - Honeycomb

Burch & Purchese Recipes 1 - Raspberries In Drambuie

YIELD 550 GRM RASPBERRIES PER 1 LITRE KILNER JAR

INGREDIENTS

GRANULATED SUGAR 900 g

WATER 1200 ml

DRAMBUIE 250 ml per 750 ml syrup

METHOD

Put the sugar and water into a pan. Bring to the boil, stirring occasionally to dissolve the sugar. Pass the syrup through a tamis or coffee filter. Cool. Measure and flavour with the Drambuie. Whisk briefly. Fill a kilner jar to the top with raspberries, pour the syrup and alcohol over them and up to the rim of the jar. Seal and sterilize according to home preserving regulations.

NOTES:

Drambuie is a herb and heather honey Scottish whiskey liqueur. It is made from malt whiskey and flavoured with local honey, herbs and spices. It is produced in West Lothian in Scotland.

Burch & Purchese use only quality ingredients throughout their work. We favour the fabulous raspberries of Silvan Estate in the Dandenong Ranges, we recommend you view their website and enjoy their passion and fantastic produce. CLICK HERE.

This recipe is a component in our dish Dundee Cake With Raspberries In Drambuie