Join us as we explore our favourite dessert recipes from this season of MasterChef Australia. On today’s menu: Rødgrød Med Fløde Jelly & Ice Cream – featured in the 30th episode.
Serves 2
Ingredients
Ice Cream
1 egg
90g sugar
250ml thickened cream
125ml full cream milk
1 tbsp vanilla bean paste
Rhubarb Jelly
1 bunch rhubarb
6g gelatine powder
50g sugar
Strawberry Puffed Rice
2 cups vegetable or canola oil
2 tbsp wild rice grains
2 tbsp crushed freeze dried strawberries
1 tbsp sugar
1 tsp salt
Hibiscus Syrup
4tbsp wild hibiscus jam
4tbsp water
Salt and sugar, to taste
To Serve
Edible garden florals
Red berries (redcurrants or lingonberries)
1 blanched almond, roasted in the oven
Method for Rødgrød Med Fløde Jelly & Ice Cream
1. Pre-chill the ice cream machine.
2. To prepare the Ice Cream, whisk egg with sugar in a stand mixer for 3 minutes on medium-high speed until pale and creamy. Add cream, milk and vanilla. Continue to mix until combined.
3. Pour into ice cream machine and churn until soft-serve consistency. Place into 7cm silicone ring moulds or a suitable container and place in the freezer for at least 1 hour or until serving.
4. For the Rhubarb Jelly, put rhubarb through a juicer to produce at least 150ml of juice.
5. In a small bowl, bloom powdered gelatine in 2 tablspoons of water.
6. Make a simple syrup by dissolving sugar into 50g water in a small saucepan, on medium heat. Remove from heat when sugar is dissolved. Strain 150ml of rhubarb juice to the simple syrup.
7. Add bloomed gelatine to warm rhubarb mix and stir well to cool the mixture – it should be no warmer than 55°C. Strain mixture through a sieve then pour into two shallow serving bowls, 15cm in diameter. Refridgerate for at least 1 hour or until serving.
8. For the Puffed Wild Rice, heat oil in a small saucepan, to 185°C.
9. Using a small sieve, gently lower the rice into the hot oil. When the rice has puffed, approximately 1 minute, remove with the seive. If it does not puff the first time, re-heat the oil and try again with more rice. Drain rice on paper towels.
10. Meanwhile, add crushed strawberries with salt and sugar to a small bowl. When rice has cooled, add 2 tablespoons to the strawberries and toss to combine. Set aside for serving
11. For the Hibiscus Syrup, heat water with hibiscus jam in microwave for 30 seconds.
12. Remove, stir until smooth and allow to cool. Add a pinch of salt and sugar to taste
13. To assemble, choose one of the jelly bowls to hide the almond in. Poke almond into the jelly so that it is full immersed by the jelly
14. Place ice cream portion onto the jelly. Scatter puffed rice, flowers and berries on top of the dessert. Make a small indent in the Ice-cream and fill with hibiscus syrup just before serving