The Piece de Resistance!

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Okay, so we have our three recipes together, right? No? Well then, check these links –

For the Easy-Peesy Chocolate Brownie, click here.

For the Honeycomb, click here.

And for the Dark Chocolate Mud Ice Cream, click here.

Now we have all the recipes in order, if you’ve managed to keep the end results away from sticky fingers, it’s time to put them all together for something a bit special. Just like the three previous recipes, this one is way easier than it looks. Plus, no new ingredients! It’s just a matter of plating up.

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Three desserts in one make something special!

What You Need:

Homemade Chocolate Brownies, still in the pan, cooled but unsliced.

Homemade Honeycomb. Crushed.

Homemade Dark Chocolate Mud ice cream that has been set in a slice tray.

A round cookie cutter, aprox 7cm.

A round cookie cutter, aprox 4cm.

To serve, I added golden syrup and a commercial chocolate sauce.

How It’s Done:

After all that hard work, this is the fun bit! Using your cookie cutter, cut a circular shape from your brownies. My brownies were quite thick, so I cut it in half width-wise, but if yours are thinner, cut two circles. Cut one circle from your set ice cream – make sure it’s the same size and your brownies. Place one brownie on the plate, the ice cream directly on top of it, and then another brownie piece. You need to work quickly and carefully at this point. Then, using a smaller round cookie cutter – or a small ice cream scoop – cut another two discs of ice cream. Place one flat on top, the other sitting on an angle. Then, crumble honeycomb pieces over the top and a few more on the side of the dish for garnish. I added a quick swirl of golden syrup and chocolate sauce too.

*Experiment! Just because I’ve used round shapes here, doesn’t mean you can’t cut squares, heart shapes or anything else. And, if you’re taking your dessert directly to the table, a warmed chocolate sauce would be DELISH.

Super Dessert

Dark chocolate ice-cream with brownie and honeycomb

Honeycomb

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Fun Fact #1 – There’s no actual honey in honeycomb. Well, not in this version anyway.

Fun Fact #2 – Cooking is science. And what better way to prove it to your kids than watching honeycomb fizz and puff and grow to triple its size?

Fun Fact #3 – Honeycomb is crazy-easy to make.

Fun Fact #4 – Honeycomb isn’t just for kids…

So, Honeycomb is number two in this series of little recipes that will fit together to make one seriously impressive dessert. In the meantime, why not have a trial run?

Honeycomb 1

Hubble, bubble …

What You Need:

4 tablespoons of Golden Syrup

1 cup of Caster Sugar

2 teaspoons of Bicarb Soda

Honeycomb 2

Cool the honeycomb

How It’s Done:

Grease a slice or cake tray and set aside.

Add golden syrup and sugar to a large saucepan and bring to the boil. As soon as it’s boiling, turn the heat down to a low simmer for about 10 to 12 minutes – but stand by to make sure it doesn’t burn. When you think it’s time, add a drop of the syrup into a glass of water. If it is ready, it will become brittle as soon as it hits the water.

Remove pot from the heat, and place close to your prepared pan on the bench. Add the bicarb and stir vigorously. It’s important to work fast at this point, because the mixture will foam up instantly and you need to get it into that cake tray as soon as possible. Leave at room temperature to set, then break into bit sized pieces. Delish!

Honeycomb 3

Delish alright!

Peppermint Crisp Pavlova

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Pavlova is one of those recipes that some people are known for – we all have a Great Aunt Gertrude whose pav is a thing of family myth and legend – and others are terrified of. Truth is, pavlovas are a really, really easy to make as long as you don’t rush things. There’s no great secret to getting a perfectly crispy shell and a soft, marshmallowy centre – just patience and a few simple rules.

Peppermint Crisp pav_5

Fresh Eggs

I made this one for my Beloved’s birthday earlier in the week:

What You Need:

160ml of eggwhites (Best from room temperature eggs)

1 ¼ cup of caster (aka superfine) sugar

2 teaspoons of white vinegar

2 ½ tablespoons of sifted cornflour

For Decoration: 250ml cream, a teaspoon of vanilla essence, a tablespoon of icing mixture and 3 Peppermint Crisp chocolate bars.

Peppermint Crisp pav_4

Egg whites whipped

How it’s Done:

Pre heat oven to 130 degrees C.

160ml of eggwhite is what you’ll get from about 5 standard sized eggs. But as you can see from the photo – eggs at my place don’t exactly come in standard sizes! We keep our own backyard chickens in a couple of different breeds. So I find it’s much easier to measure the eggwhite instead of assuming 4 or 5 eggs will do it. Also, if you’re like me and useless at separating the whites from the yolk, check out this groovy little gadget that does the job for you. Easy!

Okay, so into a large mixing bowl, add your 160ml of eggwhite and, using an electric beater, mix on medium speed until the whites turn…well…white, with soft, foamy peaks. This will take about 4 or 5 minutes. Slowly add the caster sugar, a little at a time. Keep beating on medium to high in between sugar additions. Before adding the next lot of sugar, make sure the grains from the previous addition are completely dissolved.

(Hint: An easy way to do this is to rub a little between your forefinger and thumb. If it’s gritty, keep whisking.)

As you whisk, you’ll find the mixture growing and changing texture to a firm, glossy meringue. I find I’m usually whisking for at least 20 minutes.

(Hint: When you think it’s finally ready, take a spoonful and turn the spoon upside down – if it stays put and doesn’t drip, it’s done.)

Add the vinegar and cornflour and mix gently until combined.

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The pav!

On a round baking tray lined with baking paper, begin to pile up the mixture. Again, don’t rush this bit, make sure there’s no air left underneath, the sides are fairly straight and bear in mind that the meringue will spread a little as it bakes, so it’s better to pile it high. Add to the pre-heated oven, and turn the temperature down to 120 degrees C. Bake for 1 hour, 30 minutes. Turn the oven off, and open the door a little. This allows the pavlova to cool down slowly and there’s less chance of it crashing!
While the pav cools completely, head back to the electric beaters and whip up the cream. I find adding icing mixture helps to stabilise it a bit, and gives a thicker result (that one’s a hint from my Mum). Add vanilla, too. Crush the Peppermint Crisps by whacking them on the edge of the bench-top while they’re still in their packets. No mess!

Peppermint Crisp pav

Decorated with peppermint crisp

Once your pav is cool, very, very carefully transfer it with a spatula to your serving plate. Break up the meringue on top, pile on the cream and sprinkle loads of the crushed up Peppermint Crisp, and you’re ready to go.

See? No great mystery there – but that’s not to say you have to admit there isn’t! Shhh…

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The topping!