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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Honeycomb ice-cream balls


You'll need

650 ml pouring cream 160 ml milk 1 vanilla bean, split and seeds scraped 8 egg yolks 200 gm caster sugar 300 gm dark chocolate (70% cocoa solids), finely chopped 300 gm milk chocolate, finely chopped   Honeycomb 65 gm caster sugar 65 gm honey 1 tsp bicarbonate of soda

Method

  • 01
  • For honeycomb, combine sugar, honey and 30ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil and cook until light caramel (4-5 minutes). Remove from heat, quickly stir in bicarbonate of soda, then immediately pour onto a lightly oiled tray and stand until set (30-40 minutes). Break into coarse pieces and store in an airtight container until required. Honeycomb will keep for 5 days.
  • 02
  • Bring cream, milk, vanilla bean and seeds just to the boil in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until thick and very pale (4-5 minutes). Pour cream mixture over eggs, whisk to combine, then return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain into a bowl placed over ice, then refrigerate until well chilled (2-3 hours). Freeze in an ice-cream machine. Finely crush half the honeycomb, stir through ice-cream and freeze until firm. Makes about 1.5 litres.
  • 03
  • Scoop ice-cream into small balls with a melon-baller and place on a tray lined with baking paper in the freezer (keep tray in freezer while scooping). Freeze until firm, then push a cocktail stick or toothpick into each ball and freeze again until firm.
  • 04
  • Melt chocolates separately in heatproof bowls over a saucepan of simmering water, then dip ice-cream balls into chocolate, shaking off excess and returning to freezer immediately. Freeze until required and serve with extra honeycomb.

Note  This recipe makes about 24 balls.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2010

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