Join us as we explore our favourite dessert recipes from this season of MasterChef Australia. On today’s menu: Honey Butter Crisps with Frozen Corn Ice Cream – featured in the 12th episode.
Serves 2
Ingredients
Frozen Corn Ice Cream
350g frozen corn
1 large egg
90g caster sugar
250g cream
125g milk
Honey Butter Crisps
1 large crème gold potato, peeled
40g unsalted butter
100g honey
3g salt
Corn Praline
150g frozen corn
100g caster sugar
30g water
2g salt
Additional Ingredients
20g grated parmesan cheese, to garnish
3 cups oil for deep frying
Honey Butter Crisps with Frozen Corn Ice Cream Method
1. Preheat oven to 180°C fan-forced. Line a tray with baking paper.
2. Pre-chill ice cream machine.
3. For the Frozen Corn Ice Cream, place frozen corn into a saucepan over medium heat. Sauté until the moisture evaporates and the corn is lightly browned. Add to the cannister of a stick mixer.
4. Meanwhile, in a stand mixer, beat egg and sugar until the sugar is dissolved.
5. In a jug, combine the cream and 75g of the milk.
6. Add remaining 50g of milk to the cannister and blend until smooth. Pour the corn mixture into the cream, passing through a sieve to remove as much pulp as possible. Then pour the corn mixture into the stand mixer and mix until homogenous.
7. Pour the entire mixture into ice cream machine and churn until ice cream is thickened but malleable.
8. Place 7cm ring moulds onto a lined baking tray and spoon ice cream into the moulds. Place in freezer to set.
9. For the Honey Butter Crisps, place oil for deep frying into a wide saucepan, place on a medium heat.
10. Using a mandolin on the thinnest setting, slice potatoes thinly. Place slices in between two sheets of paper towel to remove as much moisture as possible.
11. Fry the potato slices in the oil. The potato slices should be submerged in the oil with gentle ripples of bubbling for 15-20 minutes. If the oil is bubbling too much or the potatoes turn golden too quickly, your oil is too warm. Turn temperature down to a medium and if necessary, add more oil into the saucepan to reduce the temperature of the oil. Using tongs, turn crisps and ensure they do not clump together.
12. When the crisps are evenly golden, remove from the oil with a slotted spoon and rest on a wire rack. Season with salt immediately and set aside for the glaze.
13. Meanwhile, make the honey butter glaze. Place butter, honey, and salt into a small saucepan on medium heat. Stir occasionally to prevent burning, reduce the mixture until the bubbles are large and slowly releasing. Mixture should coat the back of a spoon. Remove from heat.
14. Once the crisps have cooled, place them into a large bowl. Carefully spoon 2 – 3 tablespoons of glaze onto the crisps and toss to coat.
15. For the Corn Praline, line a baking try with baking paper and place corn into oven on the top rack. Cook for 25 minutes or until dehydrated and brown.
16. Place sugar and water into a saucepan over medium heat. Do not stir. Melt sugar until mixture is amber.
17. Remove the corn from the oven and pour sugar mixture on top. Sprinkle with salt. Place in freezer to harden. When hardened, use the back of a wooden spoon to crush praline into smaller pieces.
18. To serve, unmold the corn ice cream by gently warming the edges of ring mould. Arrange crisps around ice cream.
19. To serve, generously sprinkle corn praline kernels and grated parmesan on top of ice cream.