Strawberry, vanilla & beetroot soft serve with balsamic & fingerlime salted caramel, nut praline, macadamia & fingerlime biscotti
Strawberry, Vanilla and Beetroot soft serve
1 x Norco Cape Byron Ultimate Vanilla ice cream 1L
20g freeze dried beetroot powder
25g freeze dried strawberry slices
Method:
Step One: Chill a bowl or a marble block in a freezer overnight.
Step Two: Decant Norco Cape Byron Ultimate Vanilla ice cream into the pre-chilled bowl, sprinkle with beetroot powder and strawberry slices and fold in with a spoon or paddle.
Step Three: Serve and decorate with delicious garnishes (see below).
****
Balsamic & Fingerlime Caramel Sauce
100g castor sugar
½ tsp sea salt
7ml balsamic vinegar
100ml Norco pure cream
40g Norco unsalted butter
10g fresh fingerlime caviar
Method:
- Moisten castor sugar with a little water in a saucepan and heat on high until a brown caramel is formed
- Remove from heat and whisk in butter, salt, balsamic and cream
- Allow to cool and fold in the fresh fingerlime caviar
Mixed Nut Praline
100g castor sugar
½ tsp sea salt
7ml balsamic vinegar
100ml Norco Pure Cream
40g Norco Unsalted Butter
150g mixed nuts (50g each – pinenuts, macadamias, pistachios)
Method:
- Make toffee (brown caramel as per the caramel method)
- Toast nuts in fry pan
- combine toffee and nuts
- allow to set in flat tray, crush into a praline when cooled.
Macadamia and Fingerlime Biscotti (optional)
215g plain flour
3g baking powder
pinch of salt
2 whole eggs and 1 yolk
210g castor sugar
5ml vanilla extract/or half vanilla pod scraped
3g Allspice
zest 1 lime
zest 6 fingerlime
60g dried cranberries
80g whole macadamias
Method:
- Preheat oven to 160°C
- Mix all dry ingredients
- Cream eggs, yolk and sugar
- Incorporate wet mix into dry, folding in dry fruit, zest and nuts to make dough
- Chill dough for 2hours
- Shape into a 25cm x 5cm log, brush with egg white and sprinkle with raw sugar
- Bake at 160°C for 45mins
- Cool, then slice into thin “fingers” and lay on a tray and bake 110deg for 20mins until just starting to brown
Pro Tip – You can make the one batch of the brown caramel/toffee using approx 200g castor sugar and pour half over your nut mix and whisking the caramel ingredients into the rest to save on time and cleaning up.
Recipe by Jordan Staniford, Capiche