Ingredients

Babas:
130ml milk
1 teaspoon instant dried yeast
30g caster sugar
250g plain flour, sifted
2 eggs, beaten
90g unsalted butter, melted
Spray oil, to grease
Lemon balm, to garnish (optional)
Double thick cream, to serve
Passionfruit syrup:
750ml (3 cups) water
400g caster sugar
200g passionfruit puree
Method
1. Warm milk gently in a small saucepan set over low heat until lukewarm. Turn off heat,
add yeast and sugar, and swirl the pan until yeast and sugar dissolves, stirring if
necessary.
2. Place flour into the bowl of an electric mixer fitted with a paddle attachment and turn
onto low speed. Slowly pour in eggs, mixing until combined. Gradually add yeast mixture
to bowl, and continue to mix for about 2 minutes or until flour is incorporated,
occasionally scraping down the sides of the bowl. Increase speed to medium, and continue
to mix for a further 3 minutes until dough is sticky. Very slowly and gradually pour in
butter, mixing for about 4 minutes until dough is soft, smooth and combined.
3. Transfer mixture to a piping bag fitted with a 12mm nozzle.
4. Lightly grease an 18-hole petit savarin mould. Alternatively you can use 40ml mini-
muffin pans. Pipe dough of the way into moulds, cutting mixture with scissors. Place
tray in a plastic bag and sit in a warm, draught-free place. Allow mixture to prove for about
45 minutes or until risen about 1/3 above the mould. Lightly wet your finger with water,
and press the mixture evenly into the mould if necessary.
5. Meanwhile, preheat oven to 185C.
6. Place tray into oven and bake for 8-10 minutes or until golden and cooked through.
Remove from oven and allow to cool slightly before gently releasing babas from the mould
into a large bowl.
7. For the syrup, place water, sugar, and passionfruit puree into a saucepan and slowly
bring to the boil. Cook until reduced by a third, stirring occasionally. Remove from heat
and allow to cool slightly.
8. Spoon warm syrup into bowl with babas, turning occasionally until they are completely
soaked and soft.
9. To serve, spoon syrup into bowls and divide babas among each. Serve with cream and
garnish with lemon balm, if desired. v

Jaffa & Black Sesame Macarons



Ingredients
Macaron shells:
160 grams eggwhites (about 4 eggs)
215 grams caster sugar
210 grams pure icing sugar
185 grams almond meal
25 grams black sesame seed powder
teaspoon orange food colouring
Ganache:
75 grams thickened cream
100 grams dark chocolate, broken into pieces
Rind of 1 orange
Curd:
80 grams caster sugar
1 egg plus 1 yolk
40 grams unsalted butter
juice and rind of orange
Buttercream:
25 grams eggwhites (about 1 egg)
55 grams caster sugar
80 grams unsalted butter, room temperature, roughly cubed
50 grams peanuts, roasted and very finely ground
50 grams black sesame seed powder

Method
1. Preheat oven to 140 C.
2. To make Macaron shells, finely sieve 185 grams icing sugar with the
almond meal and divide between two bowls, placing 160 grams mix into the
first bowl and 210 grams into the other.
3. To the bowl containing 160 grams sugar almond mixture, sift in 25
grams icing sugar and 25 grams black sesame powder and stir to combine. To
the bowl containing the 210 grams sugar almond mixture, add food colouring
and stir to combine. Add 40 grams eggwhites to both bowls and mix very well.
Set both bowls aside.
4. Place the caster sugar in a saucepan with 50 mls water and place over
medium heat. Heat, stirring only until sugar dissolves, stop stirring and let it
rise to 118 C.
5. Meanwhile, using a stand mixer, whisk 80 grams eggwhites to soft
peaks. With the machine running, pour in the 118 C sugar mixture in a thin
stream, whisking into the eggwhites to form the meringue. Divide meringue
between the 2 reserved bowls and fold in gently until well combined. Transfer
the mixture to 2 separate piping bags.
6. Pipe macarons into about 3cm size balls evenly onto a paper lined tray.
Tap the tray to spread the macarons mixture well to ensure even cooking.
Immediately place the shells in the oven and bake until dry and just starting to
lift off the paper, about 20 minutes. Remove from oven and set aside to cool.
7. To make the ganache, place the cream in a small saucepan and place
over medium heat. When cream reaches 75 C pour it over the dark chocolate to
melt. Add the orange rind and stir to combine. Set aside to cool.
8. To make the curd place all ingredients in a saucepan and place over
medium heat .Bring to a boil , stirring constantly until thick. Set aside to cool.
9. Meanwhile to make the buttercream, place 45 grams caster sugar and
50mls water in a small saucepan and place over medium heat. Heat, stirring
only until sugar dissolves, stop stirring and let it rise to 118 C .
10. Meanwhile, using a stand mixer, whisk 35 grams eggwhites to soft
peaks, while whisking, add 10 grams caster sugar to form a meringue. With the
machine running, pour in the 118 C sugar mixture in a thin stream, whisking
into the meringue. Continue whisking until the bowl is cool enough to the
touch, about 5 minutes. Add butter, piece by piece, whisking until combined.
Sift in the ground peanuts and black sesame seed powder and stir to combine.
Set aside
11. Spread half the orange macaron shells with ganache and the other half
with curd and press halves together gently. Fill the black sesame shells with the
buttercream mixture. Use any extra ganache and buttercream to decorate the
serving plate.


Notes: Makes 20 Jaffa and 20 Black sesame

Mango Cheesecake



Ingredients
150g Arnotts Marie biscuits
80g butter, melted
2 x 250g pkts Kraft Philadelphia Original Cream Cheese Block, at room temperature
cup caster sugar
300ml thickened cream, whipped
1 tbsp gelatine
cup hot water
4 mangoes, peeled and sliced (see Note)
Coulis:
1 mango, peeled and chopped
2 tbsp lime juice

Method
1. Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press
over the base of a 20cm springform pan. Chill for 15 mins or until firm.
2. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy.
Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves.
Stir cup of the cream cheese mixture into the gelatine mixture, then add to the remaining
mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half
the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm.
3. Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the
mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water
until coulis reaches pouring consistency.)
4. Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.
Notes: Chill overnight in the fridge.

Slow Baked Lemon Tart Raspberry Coulis Double Cream



Ingredients
Pastry:
500g plain flour
200g icing sugar
250g unsalted butter, softened
vanilla bean, split and seeds scrapped
Pinch of salt
Zest of 1 lemon
2 eggs, lightly beaten
Extra softened butter and flour, for greasing
Filling:
9 eggs
400g caster sugar
250ml lemon juice
250ml thickened cream
Coulis:
400g frozen raspberrys
100ml water
100g caster sugar
1 teaspoon lemon juice
To serve :
400g double cream

Method
1. Preheat oven to 180C.

2. For pastry, start by placing the flour and icing sugar in food processor and pulse to incorporate.
Add butter, vanilla bean, small pinch of salt and lemon zest and pulse until breadcrumb consistency.
Add eggs and pulse enough to bring together but do not overwork. Wrap and rest in the fridge for 40
minutes.

3. Brush a 20cm loose bottom flan tin with soft butter. Cover liberally with flour everywhere and
shake flour completely off giving the tin a good bang to remove any excess.

4. Roll Pastry to 3mm thick. Line tart mould by pressing pastry into all corners, ensuring a nice even
coverage and no holes or cracks. Rest in the fridge for 20 minutes.

5. Blind bake at 160C with no fan for 30 minutes. Remove your baking beads and continue to cook
for 5-10 minutes or until a nice light even brown colour all over.

6. While pastry is cooking prepare tart filling, place cream, sugar and lemon juice in a saucepan and
bring to the boil. Remove from heat. In small batches, pour over eggs while continuously whisking
until incorporated. Pass mixture through fine chinois.

7. Fill pastry shell with custard and bake at 120C with no fan for 40 minutes or until the custard is
just set. Remove from the oven and allow to cool on a cake rack to room temperature.

8. For raspberry coulis, bring all ingredients to the boil and simmer until soft. Blend until smooth
and strain through a fine sieve and chill until required.

9. To serve, cut a nice even slice of the tart with a hot knife. Smear coulis over the plate. Place a
slice of tart partially over the sauce and a place a quenelle of double cream on the side.