After you’ve cooked the main course for Mum, treat her to one of these delightful desserts, brought to you by our food writer Libby Kimber.
Chocolate chestnut cream tart
Recipe by Jade Woodd for Bonne Maman.
Prep: 30 mins, plus setting time
- 28 Oreo/chocolate cookies
- 7 Tbsp (100g) butter
Chocolate, chestnut ganache
- 300g semi-dark chocolate, finely chopped
- 3/4 cup (190ml) whipping cream
- 3/4 cup (230g) chestnut cream
- Fresh berries
For the base, add cookies to a food processor and blend until fine. Melt butter and mix through.
Press into base and side of a 23cm tart tin. Set in the freezer while you prepare the filling.
Finely chop chocolate and place in a heatproof bowl. Set aside.
Add cream and chestnut cream to a small saucepan and, while continuously stirring, bring almost to the boil (bubbles should be beginning to form). Immediately pour over chocolate and stand for 3 minutes then whisk together to form a silky ganache.
Remove base from freezer, then pour in ganache and smooth over. Allow to set for 1+ hours (on the bench top), then top with fresh fruit to serve.
Matcha ice-cream sandwich
Image and text from Japanese Food Made Easy by Aya Nishimura, photography by Lisa Linder, Murdoch Books RRP $39.99.
Prep: 15 mins, plus 4–6 hrs freezing
Cook: 20 mins
- 6 organic egg yolks
- 2/3 cup (150g) caster (superfine) sugar
- 280ml thick (double) cream
- 2 1/4 cups (560ml) full-cream milk
- 1 vanilla pod, split lengthways and scraped to remove the seeds
- 2 Tbsp matcha powder (green tea powder)
- 12 digestive biscuits
Mix the egg yolks and sugar in a large bowl.
Combine the cream, milk, vanilla seeds and vanilla pod in a saucepan. Cook over medium–low heat until just below boiling point. Remove from the heat. Pour just one ladleful of the liquid into the egg mixture, mix well and then add the rest of the milk. Mix completely to dissolve the sugar.
Rinse the saucepan and pour the egg and milk mixture back into the pan. Cook over medium–low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon.
Remove the vanilla pod and scrape the custard into a bowl. Sift the matcha powder over the custard and carefully stir to remove all of the lumps. Cover with plastic wrap until cooled.
Pour the cooled custard into an ice-cream maker and churn according to the machine’s instructions. Alternatively, pour the custard into a container to freeze for 2–3 hours. Whisk the custard, then return to the freezer and repeat this process for the next 2–3 hours, until frozen.
To serve, scoop about 90g of the ice cream and sandwich it between two digestive biscuits. You can freeze the sandwiches again to serve later if you wish.