My Kitchen Rules Recipes

Chocolate Ganache with mint ice cream

Preparation time:35 minsCooking time:45 minsServes:8MKR Tested
Ingredients
125g caster sugar
5g agar-agar
1 titanium-strength gelatine sheets, soaked in cold water
375ml (1 cups) pure cream
50g liquid glucose
tsp salt
200g dark chocolate (70%25 cocoa solids), chopped
Mint Ice-cream
1 bunch mint, leaves picked
250ml (1 cup) milk
250ml (1 cup) pure cream
9 egg yolks
250g caster sugar
tsp natural peppermint extract
1kg crushed dry ice
Cocoa Crumb
225g butter, at room temperature
170g caster sugar
10g salt
3 egg whites
180g cocoa powder
Notes
If you do not want to use the dry ice method, churn the cooled
custard in an ice-cream maker according to manufacturers
instructions. If you dont have an ice-cream maker, transfer mixture
to a shallow container and freeze until frozen at the edges. Beat
with an electric mixer, then return to freezer. Repeat process 3
times.
This ice-cream would be great with some grated chocolate stirred
through it before freezing.
Using a natural peppermint extract will give a stronger, more natural
flavour than peppermint essence, which is synthetic.
Method
To make ganache, line a 19cm x 29cm baking tray with baking
paper, overlapping at edges.
Place sugar, agar-agar and 50ml boiling water in a medium
saucepan over medium heat and stir until sugar dissolves. Squeeze
water out of gelatine and add to pan. Stir until dissolved. Stir in
cream, glucose and salt and bring to a simmer.
Place chocolate in a small bowl, then pour over hot cream mixture.
Stand for 2 minutes, then stir until smooth and combined. Pour into
prepared pan. Set aside for 30 minutes to cool, then refrigerate for 3
hours or until set.
Meanwhile, to make ice-cream, process mint leaves in a food
processor until finely chopped.

Heat milk and cream in a heavy-based saucepan over medium heat,

without boiling, until hot. Remove from heat and stir in mint.
Whisk egg yolks and sugar in a medium bowl until combined.
Gradually whisk hot milk mixture into egg yolk mixture. Return
mixture to same pan. Using a wooden spoon, stir over medium-low
heat for 6 minutes or until mixture is thick enough to coat the back
of the spoon. Cool, then strain through a fine sieve into the bowl of
an electric mixer and stir in peppermint extract.
With the dough hook attached and motor running, gradually add dry
ice until an ice-cream forms. Transfer to a freezer-proof container
and place in freezer until needed.
To make cocoa crumbs, using an electric mixer, butter, sugar and
salt (on medium speed) until light and fluffy. Beat in egg whites,
then gently beat in sifted cocoa until combined and a dough forms.
Roll out dough between two sheets of baking paper. Place on oven
tray and remove top layer of baking paper. Bake for 25 minutes or
until dry and crisp. Cool completely, then process in a food
processor until coarse crumbs form.
Remove ganache from pan and cut into 1.5cm strips and divide
among serving plates. Place a scoop of ice-cream to the side and a
strip of cocoa crumbs. Dot avocado pure around plate to serve.
WHITE CHOCOLATE PROFITEROLES WITH SUMMER BERRY COMPOTE
Preparation time:50 minsCooking time:1 hour 20 minsServes:24MKR
Tested
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Ingredients
Crme ptissire
500ml (2 cups) milk
1 vanilla bean, seeds scraped
6 egg yolks
295g (11/3 cups) caster sugar
75g ( cup) cornflour
30g cold unsalted butter, chopped
Summer Berry Compote
60ml ( cup) sparkling wine/champagne
2 tbs lemon juice
55g ( cup) caster sugar
250g strawberries, washed, dried, hulled, quartered
125g raspberries
125g blueberries
Profiteroles
Melted butter, to grease
100g unsalted butter
150g (1 cup) plain flour
tsp salt
4 eggs
White Chocolate Ganache

125g white chocolate, finely chopped

60ml ( cup) thickened cream
Notes
Crme ptissire can be flavoured in a number of ways. Finely
grated citrus zest or chocolate, coconut liqueur or coffee all work
well.
Method
To make crme ptissire, place milk and vanilla paste in a medium
saucepan over medium heat and stir until milk has just come to a
simmer. Remove from heat. Whisk egg yolks, sugar and cornflour in
a medium bowl until smooth. Gradually whisk in hot milk mixture,
then return mixture to same pan and place over low heat. Using a
wooden spoon, stir continuously for 10 minutes or until smooth and
thickened. Whisk in butter, then remove from heat. Cover surface
with plastic wrap and refrigerate until cold.
To make compote, place wine, lemon juice, sugar and half the
raspberries in a small saucepan over low heat and stir for 2 minutes
or until sugar dissolves. Simmer for 10 minutes or until reduced by
half. Strain through a fine sieve, discarding seeds.
Place remaining berries in a medium bowl. Pour over strained syrup
and refrigerate, stirring occasionally, for 1 hour to macerate.
To make profiteroles, preheat oven to 220C. Grease 2 oven trays
with melted butter and line with baking paper.
Bring butter and 250ml (1 cup) water to the boil in a medium
saucepan. Remove from heat. Add flour and salt. Using a wooden
spoon, beat for 1 minute or until a smooth ball forms. Set aside for 5
minutes to cool. Using a wooden spoon, beat in eggs, one at a time
and beating well after each addition, until mixture is thick and
glossy.
Spoon mixture into a piping bag fitted with a round 1.5cm-sized
nozzle. Pipe walnut-size balls, 4cm apart, on prepared trays.
Bake for 20 minutes or until puffed. Reduce oven to 180C and bake
for a further 15 minutes or until crisp and golden. Cut a slit in side of
puffs to allow steam to escape. Return to oven for 15 minutes or
until dry. Set aside to cool.
Spoon crme ptissire into a piping bag fitted with a 5mm nozzle
and pipe into slit of each pastry ball.
To make ganache, place chocolate in a medium bowl. Place cream in
a small saucepan over medium heat until hot. Pour over chocolate,
then stand 5 minutes. Stir until smooth and combined.
Divide profiteroles among serving plates and drizzle with ganache.
Serve with berry compote to the side.
FRIED APPLE PIE WITH SALTED CARAMEL
Preparation time:30 mins. Cooking time:40 minsServes:4MKR Tested
Ingredients
200g crme frache
lemon, zested, juiced

100g caster sugar

2 tsp ground cinnamon
Vegetable oil, to deep-fry
Pastry
300g (2 cups) plain flour
20g cornflour
50g sugar
60g butter, softened
Apple Filling
100g butter
4 granny smith apples, 2 peeled, roughly chopped, and 2 peeled,
finely diced
125ml ( cup) apple juice
tsp ground cinnamon
1 vanilla bean, seeds scraped
55g ( cup) brown sugar
Pastry Crumbs
100g plain flour
100g butter, chopped
50g caster sugar
1 tsp ground cinnamon
100g hazelnut meal
Salted Caramel Sauce
100g caster sugar
200ml thickened cream
Salt, to taste
Method
Combine crme frache with lemon zest and juice in a small bowl.
Cover and refrigerate until needed. Combine sugar and cinnamon
with 1 pinch of salt in a small bowl. Set aside.
To make pastry, sift flours and sugar with 1 pinch of salt into the
bowl of an electric mixer with a dough hook fitted. Add butter and
125ml ( cup) water and mix (on low speed) until a dough forms.
Increase speed to medium and mix for a further 3 minutes. Enclose
dough in plastic wrap and refrigerate for 30 minutes.
Meanwhile, to make apple filling, melt half the butter in a medium
frying pan over medium heat. Add chopped apples and cook,
stirring, for 2 minutes. Add apple juice and half the cinnamon and
simmer for a further 7 minutes or until softened. Blend mixture until
a pure forms, then place in a medium bowl to cool.
Melt remaining butter in a medium frying pan over medium heat.
Add diced apples, vanilla bean, sugar and remaining cinnamon.
Cook, stirring, for 10 minutes or until apples are just tender. Stir
mixture into apple pure and cool completely.
Roll out dough between 2 sheets of baking paper until 2mm thick.
Using a 10cm round cutter, cut out eight circles from dough.
Divide cooled apple mixture among the centre of 4 pastry rounds,
leaving a 1cm border. Top with remaining pastry rounds and pinch
edges to seal.

Preheat oven to 170C. To make pastry crumbs, place all ingredients

in the bowl of an electric mixer and beat (on medium speed) until
well combined. Flatten out dough on a baking paper-lined oven tray
and bake for 12 minutes or until crisp and golden. Cool completely,
then process in a food processor until coarse crumbs form.
To make salted caramel, place sugar and 1 tbs water in a small
frying pan over medium heat and cook, without stirring, for 5
minutes or until golden and sugar dissolves. Stir in cream and cook
for 1 minute or until smooth. Remove from heat. Stir in salt.
Fill a deep-fryer or large saucepan one-third full with vegetable oil
and heat over medium heat to 180C (or until a cube of bread turns
golden in 10 seconds). Gently drop pies into oil and fry, turning
halfway, for 3 minutes or until crisp and golden. Remove with a
slotted spoon and drain on paper towel. Dust with cinnamon sugar.
Divide fried apple pies among serving plates and drizzle over
warmed salted caramel sauce. Sprinkle with pastry crumbs and
serve with crme frache to the side