Michquiel, 33, is from the Philipines and is studying a Certificate IV in Commercial Cookery (SIT40516) at the TAFE Queensland Whitsundays campus.
Prep time: 45 minutes approx
Cook time: 15 minutes approx
Ginger ice cream
Makes approximately 1 litre
- 750g thickened cream
- 200g caster sugar
- 3g vanilla extract
- 60g ginger, peeled and thinly sliced
- 6 egg yolks
- In a saucepan, combine the cream, 1/2 of the sugar, vanilla extract and ginger. Bring to the boil, turn off the heat and let the mixture sit for 1 hour to infuse.
- In a small bowl, combine the egg yolks and the remaining 1/2 cup of sugar and beat until straw in colour.
- Bring the mixture in the saucepan back to a simmer, turn the heat off and immediately strain into a jug.
- Whisk a third of the jug mixture into the egg and sugar mixture and then add what is left in the jug.
- Chill the mixture over an ice water bath until it is room temperature.
- Churn the chilled mixture in an ice cream machine until firm and transfer to a container and freeze until set. ( If you don’t have an ice cream machine, transfer your mixture into a cold pan and place it in the freezer for about 20-30 minutes. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you'll help make it smooth and creamy. Repeat this 2 or 3 times.)
Mixed fresh fruit salad
- 400g mixed fresh fruit, at least 4 types
- 50ml lime juice
- 10 mint leaves
- Prepare and dice the fruit into small pieces.
- Gently fold the fruit through the lime juice and thinly sliced mint leaves.
- Refrigerate until needed.
- 20g currents
- 20ml dark rum
- 80g milk
- 15g caster sugar
- Pinch of salt
- 2ml vanilla essence
- 130g baker's flour
- 7g fresh yeast
- 1 egg
- 1 egg yolk
- 70g butter
Method - dough
- Combine the currents and rum in a small bowl and cover with glad wrap. Allow to macerate (soften) at room temperature for at least 30 minutes, ideally overnight.
- In a pot, warm the milk to 37 degrees celsius and remove from the heat.
- Add the vanilla, salt and sugar to the pot and stir to dissolve.
- Sift the flour into a large bowl, make a well in the centre, crumble the yeast, pour the warm milk mixture over the yeast and stir to dissolve.
- Break the egg into the well and gradually draw the flour into the wet mixture until a soft dough forms.
- Work the dough for 3 minutes by slapping it against the bowl or on a clean bench. The dough should be quite soft and sticky.
- Using a pastry scraper, mix in the room temperature butter and macerated currants until you have a loose ball of dough.
- Cover the bowl with a damp cloth and allow the dough to prove in a warm place until it doubles in size (around 30 minutes).
Method - babas
- Preheat the oven to 200 degrees celsius.
- Grease rum baba or dariole moulds with butter, followed by a light coat of flour or sugar.
- Transfer the dough into a piping bag and pipe into the moulds until they are 1/2 full.
- Put the moulds onto a baking sheet and prove until the dough reaches the edge of the moulds (doubled in size).
- Once the babas have proved sufficiently, bake them until the dough is golden brown (approximately 12 - 15 minutes) and remove from them from the oven.
- Prick the babas all over with a toothpick and then turn them onto a wire rack to cool.
- 300ml water
- 300g sugar
- 1 lemon zested and juiced
- 1 cinnamon stick
- 1 bay leaf
- 50ml dark rum
- Combine all of the ingredients in a pot and bring the mixture to a boil, before allowing it to simmer 10 minutes. Strain the mixture through a fine sieve and chill.
- Once the babas have cooled, placed them onto a tray and pour the rum syrup over them. Leave the rum babas to soak and remove when they do not appear to soak up any more syrup.
- 100g apricot jam
- 20-40g water
- Warm the jam with enough water to thin it until it has a brushable consistency.
- Brush each rum baba with a little of the apricot glaze.
On a plate, arrange 1 rum baba, along with 80g of fresh fruit salsa and a scoop of ice cream. Enjoy!
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