Summer Gelato Pavlova Stack
INGREDIENTS
6 egg whites
315g (1 1/2 cups) caster sugar
Pinch of cream of tartar
85g (3/4 cup) almond mea
l85g (3/4 cup) hazelnut meal
500g berry sorbet
500g mango sorbet
500g Weis Dairy Free Boysenberry, Acai & Coconut frozen dessert
Fresh strawberries, to serve (optional)
Fresh raspberries, to serve (optional)
Fresh blueberries, to serve (optional)
METHOD
Step 1 Preheat the oven to 120C/100C fan forced. Line 4 baking trays with baking paper. Draw an 18cm circle on each sheet of paper. Turn the paper over, ink-side down, so the ink doesn’t mark your meringue.
Step 2 Use a standard mixer or an electric beater to beat 3 egg whites in a clean, dry bowl until soft peaks form. Set aside the remaining 3 egg whites so you can make a second batch of meringues.
Step 3 Gradually add 3/4 cup sugar, 1 tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy. Use two fingers to test if the sugar has dissolved by rubbing a little of the mixture together.
Step 4 Combine all of the almond and hazelnut meals in a bowl. Add half the nut meal mixture to the meringue mixture and use a large metal spoon to gently fold in.
Step 5 Spoon the mixture into a piping bag fitted with a 1.5cm round nozzle. Pipe, from the centre of 1 circle on a prepared tray, in a coil motion until the coil is full. Repeat with another circle.
Step 6 Bake for 50 minutes or until crisp. Turn oven off. Leave in oven for 2 hours to cool. Repeat with remaining eggs, sugar cream of tartar and meal mixture to make 2 more circles. Layer discs with sorbets and top with berries.
Raw Lamington Slice
INGREDIENTS
290g (2 cups) raw cashews
160g (1 cup) raw almonds
130g (11/2 cups) desiccated coconut
2 teaspoons vanilla bean paste
375ml (11/2 cups) almond milk
125g (1/3 cup) rice malt syrup
110g (1/2 cup) solidified coconut oil, melted
2 x 125g punnets raspberries, plus extra to serve
90g (1/4 cup) raspberry fruit spread or jam
2 tablespoons chia seeds
COATING
300g dark chocolate (80% cocoa), chopped
75g (1/3 cup) solidified coconut oil
3 tablespoons Macro Date Syrup
Fine shredded or moist coconut flakes, to coat
METHOD
Step 1 Grease and line the base and sides of a 20cm square cake pan with baking paper, allowing the edges to overhang.
Step 2 Process the cashews and almonds until finely chopped. Add the coconut and process 10 seconds. Add vanilla, almond milk and rice malt. Process to combine. Add coconut oil and process until all ingredients are moistened. The mixture should be fairly wet.
Step 3 Spread half the mixture over the base of pan. Freeze for 1 hour. Meanwhile, combine raspberries and spread or jam in a pan over medium-low heat. Cook for 2-3 minutes, shaking often, until berries begin to collapse. Simmer gently for 2-3 minutes. Remove from heat. Stir through chia seeds. Leave, stirring often, to cool to room temperature.
Step 4 Spread cooled berry mixture over base. Return to freezer for 1-2 hours or until almost firm. Spread remaining nut mixture on top and smooth surface. Cover with baking paper and return to freezer until firm.
Step 5 Line two baking trays with baking paper. Remove slice from tin. Cut into 25 squares.
Step 6 To make the coating, combine chocolate, oil and syrup in a heatproof bowl. Microwave on High, stirring often, for 1-2 minutes until the mixture is melted and smooth.
Step 7 Spread the shredded coconut on one tray. Place a square onto the flat prongs of a fork. Spoon over the chocolate mixture. Tap on the edge of the bowl to drain any excess chocolate. Place on the tray and coat in coconut, pressing gently to stick. Transfer to the other tray and repeat with remaining squares. Serve with extra raspberries.