For the past 13 years, MasterChef Australia has had us falling in love with a world of incredible dishes. And tonight’s episode was no exception!
The first half of the night saw a number of delightful ice cream based desserts concocted. Later on, we saw the MasterChef Australia contestants produce delicacies from a range of ingredients, including white nectarines.
For those whose mouths were watering as much as ours, we’ve put together four of the MasterChef Australia recipes featured tonight:
3) ‘Tea and Biscuits’ Tea Ice Cream, Tea Shortbread, Tea Caramel Cream
Enjoy!
MasterChef Australia Milky Ice Cream with Rice Bubble Milk Crumble and Milk Skin Shards Recipe
Serves 4
Ingredients
Milky Ice Cream
50ml full cream milk
25g/2 tbsp skim milk powder
300ml thickened cream
125g sweetened condensed milk
Milk Skin Shards
1L full cream milk
40g Tasmanian leatherwood honey
Icing sugar, to dust
Rice Bubble Milk Crumble
60g butter, softened
40g skim milk powder
2 tbsp caster sugar
1 cup rice bubbles
½ tbsp malt extract
Salt, to taste
Method
1. Pre-chill ice cream machine and prepare an ice bath in a medium bowl. Preheat oven to 180°C fan-forced.
2. For the Milky Ice Cream, place the milk and milk powder in a saucepan and whisk until partially dissolved. Add remaining ingredients and place over low heat. Gently stir until the mixture is homogenous.
3. Cool the mixture over an ice bath. Transfer to the ice cream machine and churn according to manufacturer’s instructions. Place into a container, cover and set aside in the fridge until ready to serve.
4. For the Milk Skin Shards, combine the milk and honey in a large wide pan. Season with salt to taste and heat over a low-medium heat. The milk should warm to almost steaming but not boil. When a skin forms, place a large sheet of baking paper over the pan and gently press onto the skin. Carefully and swiftly, lift the baking paper and repeat this process on the same baking paper for 3-4 times so that the skin has some thickness. Repeat process another 3-4 times to ensure there are enough shards for four servings.
5. Place on a baking tray, milk skin side up. Bake in the oven for around 7-8 minutes until golden. Remove from the oven. Peel the milk skin away from the baking sheet and set aside to cool. Lightly dust with icing sugar then transfer to an air-tight container until needed.
6. For the Rice Bubble Milk Crumble, place the butter, milk powder, sugar and salt into a mixing bowl and mix until well combined. Add the rice bubbles and gently crumble using fingers, avoiding crushing them too much. Drizzle malt extract over the top and gently toss through using fingertips.
7. Spread the mixture over a lined baking tray in a single layer and bake until golden and crisp, about 10-15 minutes. Remove from the oven and set aside to cool.
To assemble, place a generously sized rocher of ice cream into the centre of each plate. Using the back of a spoon, create a hollow in the ice cream. Top with a spoonful of rice bubble milk crumble and then place the milk shards on top and around the ice cream. Serve immediately.
MasterChef Australia Cinnamon Ice Cream with Rhubarb and Apple Granita Recipe
Serves 6
Ingredients
Rhubarb and Apple Granita
4 stalks rhubarb, diced
2 Granny Smith apples, chopped
2 tbsp caster sugar
2 cinnamon quills
Cinnamon Ice Cream
1 ½ tsp ground cinnamon
1 cup thickened cream
1 cup milk
4 egg yolks
½ cup caster sugar
Cinnamon Sugar
2 tbsp pure icing sugar
¼ tsp ground cinnamon
Salt flakes, to serve
Method
1. Pre-chill an ice cream machine.
2. For the Rhubarb and Apple Granita, pass the rhubarb and apples through a slow juicer and place the juice in a small saucepan. Add the remaining ingredients and place over medium heat. Bring to a simmer and stir until sugar has melted. Remove from the heat and set aside to infuse for about 5 minutes. Strain the mixture into a baking tray and set aside in the freezer until frozen, about 2 hours. Once solid, scrape the surface with a fork to create ice crystals. Return to the freezer until required.
3. For the Cinnamon Ice Cream, place the cinnamon into a small saucepan and heat over medium heat until fragrant. Add the cream and milk and bring to a simmer. Remove from the heat and allow to infuse for 5 minutes.
4. Place egg yolks and sugar into a medium bowl and whisk until pale and thickened. Pour the hot cinnamon mixture into the egg yolk mixture, whisking continuously to prevent the yolks from scrambling. Return mixture to the saucepan and place over low heat. Stir continuously with a silicon spatula until the temperature reaches 84˚C. Pour through a fine sieve into a wide bowl and place into the fridge to chill. Churn in the ice cream machine according to manufacturer’s instructions then transfer to a bowl, cover and place in the freezer until needed.
5. For the Cinnamon Sugar, sift the icing sugar and cinnamon into a bowl and set aside until needed.
6. To serve, spoon granita into six wide serving bowls and top with a scoop of cinnamon ice cream. Finish with a dusting of cinnamon sugar and a few flecks of flaky salt and serve immediately.
MasterChef Australia ‘Tea and Biscuits’ Tea Ice Cream, Tea Shortbread, Tea Caramel Cream Recipe
Serves 4
Tea Ice Cream
700ml full cream milk
30g/½ cup English breakfast tea leaves
50g caster sugar
100g sweetened condensed milk
40g glucose syrup
1 sheet gold gelatine, bloomed in cold water and drained
Shortbread
250g unsalted butter
250g plain flour
180g caster sugar
125g cornflour
½ tsp salt
15g/¼ cup English breakfast tea leaves
Tea Caramel
200ml thickened cream
15g/1 tbsp English breakfast tea leaves
200g caster sugar
Tea Caramel Cream
300ml thickened cream
30g pure icing sugar, sifted
1 tbsp vanilla extract
Preserved Tea Caramel
Fresh berries, to serve
1. Pre-chill ice cream machine and prepare an ice bath. Preheat oven to 160o.
2. For the Tea Ice Cream, place milk, tea leaves and sugar into a saucepan. Bring to simmer then remove from heat and infuse for 2 minutes, or longer, to taste.
3. Add condensed milk, glucose and gelatine and stir to dissolve. Strain through a fine sieve into a bowl set over ice bath. Gently stir until the mixture is cold, then churn in ice cream machine according to manufacturer’s instructions. Transfer to a container, cover and place into the freezer until needed.
4. For the Tea Dusted Shortbread, line a large baking tray with a silicone mat.
5. Place butter, flour, 125g caster sugar, cornflour and salt into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until a dough just comes together. Be careful not to over work dough. Working with ½ of the mixture at a time, roll out on a lightly dusted work surface to a thickness of 3-4 mm. Using a 5cm cutter, cut out circles from the dough and place onto lined baking tray.
6. Bake until edges of the shortbread are golden, about 20 minutes. Remove from the oven and immediately transfer to a wire rack to cool.
7. Place remaining 55g sugar and the tea into a mini food processor and process until well combined. Place into a small sieve and dust over the cooled biscuits.
8. For the Tea Caramel, place the cream and tea into a saucepan and bring to a simmer. Remove from the heat.
9. In the meantime, place sugar into a small saucepan and allow to gently melt, swirling the pan occasionally until evenly caramelised to an amber colour. Carefully strain the warm cream through a fine sieve into the caramelised sugar and stir vigorously to combine. Reserve 3 tablespoons then pour the remainder into a serving jug.
10. For the Tea Caramel Cream, place cream into the bowl of a stand mixer and whisk on medium speed, gradually adding the icing sugar, vanilla and tea caramel until soft peaks are formed. Transfer to a piping bag fitted with a 1cm round nozzle and set aside in the fridge until needed.
11. To serve, crush four shortbread biscuits and divide between the serving plates. Create a well in the centre. Top with a quenelle of ice cream and garnish the side of the plate with a few berries and dots of tea caramel cream. Serve a piece of shortbread leaning to the side of the ice cream and drizzle with the caramel.
NOTE: Store any remaining shortbread in an airtight container.
Squid and Daikon Noodles with a White Nectarine and White Soy Broth Recipe
Serves 4
Ingredients
Szechuan Pepper Oil
3 tbsp Szechuan peppercorns
300 ml grapeseed oil
Squid and Daikon Noodles
5 white nectarines
2 squid, cleaned, membrane, wings and quill removed
1 small daikon
3 tbsp Szechuan pepper oil
2 tbsp white soy
1 tbsp rice wine vinegar
Juice ½ lime
White Nectarine and White Soy Broth
100 ml white nectarine juice
50 ml white soy sauce
Juice 1 lime
30 ml Japanese rice vinegar
Charred Nectarine and Crispy Prosciutto
2 slices prosciutto
2 ripe nectarines, cut into wedges
1 tsp Szechuan Peppercorn Oil
Pickled Nectarine
1 firm/underripe nectarine
20ml rice wine vinegar
Salt, to taste
Lime wedges and watercress leaves, to serve
Ingredients
1. Bring a saucepan of water to the boil and prepare an ice bath in a medium bowl.
2. For the Szechuan Pepper Oil, place the Szechuan peppercorns in a fry pan over medium heat and toast until aromatic. Remove from the heat.
3. Heat the oil to 80o. Pour into a blender, add the peppercorns and process until the oil has coloured and the peppercorns are well broken down. Strain through a cheesecloth into a bowl and transfer to a bottle to serve.
4. For the Squid Noodles, place the white nectarine juice into a small fry pan over a medium heat. Simmer until reduced to a glaze like consistency. Remove from the heat and set aside.
5. Carefully score each side of the squid in a criss cross pattern. Place into the boiling water and cook for exactly 1 minute. Remove and refresh immediately in iced water. Remove the squid and dry well. Trim the edge then cut to open the squid tube to lie flat in a square. Brush liberally with the nectarine caramel and using tongs to help hold the squid flat, blow torch the surface to caramelise the nectarine coating. With a very sharp knife, cut each squid into very thin strips to resemble noodles, place in a bowl and set aside.
6. For the Daikon Noodles, peel the daikon then use a Japanese lathe, mandolin or a vegetable peeler to shave very thin lengths. Roll the slices then cut lengthways to resemble noodles. Gently shake the daikon to separate the noodles and add to the bowl with the squid.
7. Combine 1 tablespoon of the nectarine glaze and the ingredients, season to taste then mix through the squid and daikon noodles. Set aside.
8. For the White Nectarine Broth, combine ingredients in a bowl, stir well and adjust the seasoning to taste with a little more white soy or vinegar as required. Strain into a serving jug and set aside.
9. For the Charred Nectarine, heat a griddle pan over medium high heat.
10. Heat a small frypan over medium heat. Add the prosciutto and fry until crispy. Set aside on a piece of paper towel to cool. Chop or crumble into small pieces.
11. Place the nectarine slices into the hot griddle pan and cook until char marks appear and set aside in a bowl. When ready to serve, mix in the crispy prosciutto and drizzle with Szechuan peppercorn oil to taste.
12. For the Pickled Nectarine, finely dice the nectarine flesh and place in a bowl. Add salt and cover with vinegar and stir. Set aside for 10 minutes to lightly pickle. Drain well to serve.
13. To serve, arrange a handful of the squid and daikon noodles in the centre of each serving bowl. Top with charred nectarine slices and prosciutto. Add some pickled nectarine. Squeeze a wedge of lime over the top and dress with a small amount of cress or micro leaves. Pour the broth around the noodles before serving and drizzle with a good amount of the Szechuan pepper oil. Toss the noodles through the broth before eating.
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