fastfood
STEP 1 Cut out 4 disc shapes
from chocolate cake slices,
using 9cm metal dessert rings.
STEP 2 Grease rings with
melted butter, then line with
baking paper. Put rings on a
plate. Press 1 cake disc into
each ring. Put Grand Marnier
in a small bowl. Sprinkle over
White-chocolate delice
gelatine, whisking with a fork.
Set aside for 5 minutes.
STEP 3 Put egg yolks, sugar
and gelatine mixture in a
heatproof bowl over a pan of
simmering water and whisk for
5 minutes or until thickened.
STEP 4 Put 200ml of the
cream in a small pan over a
low heat until simmering (do
not boil). Add white chocolate,
whisking until melted and
smooth. Put yolk mixture and
cream mixture in the large bowl
of an electric mixer and beat on
medium until cool. Put 200ml
of the remaining cream in a
small bowl and beat until soft
peaks form. Fold cream into
white chocolate mixture. Pour
onto cake rings. Refrigerate for
1 hour or until set.
STEP 5 Put remaining cream
in a small pan and bring to a
simmer over a low heat. Add
dark chocolate, whisking until
melted and smooth. Spoon half
over cake rings, then refrigerate
for 30 minutes or until set.
STEP 6 Spoon a little remaining
dark chocolate mixture onto
each serving plate. Add each
dessert, removing rings with a
sharp knife. Top with berries
and peanut brittle. Serve.
■ Per serve:
5493kJ; protein
14g; total fat 93g (sat. fat 61g);
carbs 96g; sodium 365mg;
Gl estimate high (does not include
‘to serve' items)
Apple-lavender cobbler
with sm oked alm ond fool
Preparation time: 15 mins
Cooking time: 25 mins
Serves 4
4 medium royal gala apples,
peeled, cored, halved
1 Tbsp cornflour
'A
cup maple syrup
1 vanilla bean, seeds scraped
2 sprigs fresh lavender
1 Vi cups self-raising flour
100g unsalted butter,
softened
2 Tbsp caster sugar
2 eggs
Vi cup buttermilk
Plain flour, for dusting
Vi cup smoked almonds
1 cup vanilla custard
300ml cream
Icing sugar, to serve
STEP 1 Preheat barbecue
hotplate to medium. Put apple,
cornflour, maple syrup, vanilla
bean seeds and lavender in a
large bowl and stir to coat.
STEP 2 Put a sheet of foil on
a flat surface. Top with baking
paper. Put apple mixture in
centre and wrap to form a
parcel. Cook on hotplate for
20 minutes or until soft.
STEP 3 Put flour, butter and
sugar in a food processor and
pulse until coarse. Add eggs
and buttermilk, and pulse
until just combined.
STEP 4 Preheat barbecue grill
to medium. Turn out dough onto
a lightly floured surface, then
press into a 2cm-thick rectangle.
Cut into twelve 5cm rounds.
Cook on grill for 2 minutes on
each side or until lightly charred.
STEP 5 Put nuts and custard in
a food processor and pulse until
smooth. Whip cream in a large
bowl until soft peaks form, then
fold into custard mixture. Put
cobblers on serving plates. Add
apple and custard mixture. Dust
with icing sugar and serve.
■ Per serve:
4350kJ; protein
18g; total fat 64g (sat. fat 35.5g),
carbs 96g; sodium 519.5mg;
Gl estimate high (does not include
‘to serve’ item)
Apple-lavender
cobbler with sm oked
alm ond fool
■ Cobblers are merely
a variation on the classic
crumble. The apple
mixture is very easy to
cook on a barbecue.
For Nutritional Analysis Guide,
see Better You News
go to
bhg.com.au
for more ‘Fast’ Ed recipes
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j Lex
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BETTER HOMES AND GARDENS. MAY 2011 bhg.com.au
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Photography Andre Martin; food preparation and styling Stephanie Souvlis; nutritional analysis Joanne Turner - analysis is approximate and a guide only
