Panela syrup dumplings with espresso-caramel ice-cream


If you like golden syrup dumplings, you'll love the caramel notes the panela sugar brings to this version.

You'll need

225 gm (1½ cups) plain flour 1½ tsp baking powder Finely grated rind of 1 lemon 90 gm butter, coarsely chopped 60 ml (¼ cup) buttermilk 1 egg 1 egg yolk   Espresso-caramel ice-cream 400 ml pouring cream 120 ml milk 60 ml (¼ cup) strong espresso 6 egg yolks 60 gm panela sugar (see note)   Panela syrup 330 gm panela sugar 90 ml maple syrup 50 ml espresso 45 gm butter, coarsely chopped Juice of 1 lemon

Method

  • 01
  • For espresso-caramel ice-cream, bring cream, milk and espresso to the simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until pale caramel-coloured (4-5 minutes), then, whisking continuously, add cream mixture and whisk to combine. Return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain into a bowl placed over ice, stir occasionally until chilled, freeze in an ice-cream machine, then freeze until required. Makes about 1 litre.
  • 02
  • Sift flour and baking powder into a bowl, add rind and a pinch of salt, then add butter and rub in with your fingertips. Whisk buttermilk, egg and yolk in a jug to combine. Make a well in the centre of dry ingredients, add buttermilk mixture and stir to combine.
  • 03
  • For panela syrup, stir sugar, maple syrup, espresso, butter, lemon juice and 330ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the simmer. Add tablespoons of batter, cover and simmer, turning occasionally, until dumplings are puffed and cooked through (5-6 minutes). Serve hot dumplings and syrup with espresso-caramel ice-cream.

Note Panela sugar is produced mainly in Colombia, where it's usually sold in block form; in Australia, it's more often seen as a granulated product.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

At the risk of going into a sugar coma, try this with a glass of Rutherglen topaque (the new name for tokay).

Featured in

Sep 2011

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