RECIPES
Plum pudding ice cream
4 hours
Preparation time
1 hour
Cooking time
8 servings
INGREDIENTS
Ice cream
175 g leftover Christmas pudding
2-3 tablespoons brandy or orange liqueur
4 large egg yolks
100 g caster sugar
300 ml double cream
150 g dark chocolate 65%, chopped
Sponge
5 eggs
110 g caster sugar
150 g plain flour
Swiss meringue
200 g egg whites
400 g caster sugar
Miele Accessories
METHOD
Ice cream
- Break up the Christmas pudding with a fork, add the brandy and mix well. Set aside.
- Combine the egg yolks, sugar and cream.
- Place into an unperforated steam container and Steam at 85°C for 20 minutes.
Pour into a bowl of a freestanding mixer fitted with a whisk attachment. - Add the chocolate and whisk on low speed until the chocolate has melted and is fully incorporated.
- Fold the plum pudding mixture into the chocolate mixture with a large spoon. Set aside.
Sponge
- Pre-heat the oven on Fan Plus at 160°C.
- Place the eggs and sugar into a bowl of a freestanding mixer and whisk on high speed until the mixture is pale and fluffy.
- Lightly fold in the flour and mix until fully combined.
- Spread the mixture evenly onto 2 baking paper lined baking trays.
- Change cooking setting to Combi Mode, Fan Plus 160°C + 40% moisture, cook for 5-7 minutes, or until lightly golden in colour and sponge springs back when touched gently.
- Remove sponge from the oven and allow to cool.
- Grease and line a 1 litre bowl with cling wrap. Cut the sponge into 2 disks, one to fit the base of the bowl and one to fit the top of the bowl.
- Cut remaining sponge into strips for the sides of the bowl.
- Line the bowl with the sponge, reserving the large disk of sponge to fit the top of the bowl to cover the ice cream.
- Pour ice cream mixture on top of the sponge and smooth out the mixture with a crank angled palette knife.
- Place the large sponge disk on top. Cover with cling wrap and freeze for at least 3-4 hours, or until solid.
Swiss meringue
- Place the sugar and egg whites into solid steam tray. Cover with foil or cling wrap and Steam at 65°C for 25 minutes. The temperature of egg mixture should be 58°C when tested with a digital thermometer and sugar should now be dissolved.
- Pour meringue mixture into the bowl of an electric stand mixer fitted with a clean dry whisk.
Whisk on high speed for 5 minutes, until the meringue has increased in volume and is white and glossy. Lift whisk to check consistency, the meringue should hold firm with a slight bend to the peak. - Unmould the frozen pudding on a plate lined with baking paper.
- Swirl meringue over sponge, covering completely (or pipe in little peaks) to cover the sponge entirely.
- Use a kitchen blow torch to brown the meringue and serve.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
