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– 100 –
Desserts and Pastries
B
AKED
A
LASKA
S
URPRISE
Serves: 4 to 6
Ingredients:
10 to 12 sponge fi nger biscuits
or
1 round sponge cake
1 punnet strawberries,
hulled and cut in half
1 tablespoon caster sugar
2 tablespoons fruit liqueur
1-litre vanilla ice cream
4 egg whites
¾ cup caster sugar, extra
¼ cup almonds, chopped (optional)
Method:
Line the base of a 23 cm round fl an dish with
biscuits or sponge (the biscuits will overlap.) Place
strawberries over the biscuits and sprinkle with sugar
and liqueur. Place scoops of ice cream evenly over
strawberries. Place in freezer.
To Cook by Oven:
Preheat oven to 220 °C. Beat egg whites until stiff.
Gradually add extra sugar beating all the time until
sugar has dissolved and mixture is thick and glossy.
Fold in almonds and spoon meringue mixture over
ice cream. Cook on 220 °C on metal tray for 5 to 8
minutes. Serve immediately.
P
AVLOVA
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1¼ cups caster sugar
2 teaspoons vinegar
2 tablespoons cornfl our
Topping:
300 ml cream
1 punnet strawberries,
hulled and cut in half
2 passionfruit
Method:
Preheat oven to 140 °C. Grease and line the metal
tray. Dust with 1 tablespoon cornfl our. Beat egg
whites and salt until stiff. Gradually add sugar and
continue beating until white and glossy and sugar
has dissolved. Fold vinegar and remaining cornfl our
into egg mixture. Pile mixture high on the metal tray.
Place into shelf support and cook on 140 °C for 60 to
70 minutes. Allow to cool.
Filling:
Beat cream until thick. Spread cream over pavlova
and decorate with strawberries and passionfruit.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
½ cup water
¼ cup sugar
½ teaspoon ground cinnamon
4 pears, peeled and sliced
Method:
Combine water and sugar in a 2-litre dish. Stir to
dissolve sugar. Add the pears and select Auto menu
21 (Fruit Poached), select weight 500
g
and then
press Start.
R
HUBARB,
A
PPLE &
G
INGER
C
OMPOTE
Serves: 4
Ingredients:
300
g
rhubarb, trimmed cut to 3 cm
lengths
2 apples, peeled, cored and diced
30
g
crystallized ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave-safe
dish. Stir to dissolve sugar.
Cook on High for 6 minutes or until fruit is softened.
To Cook by Auto Menu:
Select Auto Menu 21 (Fruit Poached), then select
500
g
weight and then press Start.
Baked Alaska Surprise
F00039M10QP_CB.indd 100F00039M10QP_CB.indd 1002012-6-18 13:56:272012-6-18 13:56:27
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