Takes a little effort Archives

Egg recipes

White pepper and vanilla ice cream with caramelised plum

10 minutes

Japanese-style broth with smoked pork and sansho

3 hours

Steak Bearnaise with sweet-potato straws

15 minutes

Pizza recipes

Pineapple sorbet with caramelised lemon

20 minutes

Duck recipes

Terrine of duck, pear and ginger

12 minutes

Egg recipes

Alfajores

10 minutes

Baked coconut custard with soft meringue and persimmon

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus soaking overnight

Cooking Time 30 minutes

Ingredients

3 cups milk
40 g sago, soaked in water overnight
4 eggs, separated
100 g sugar
40 g desiccated coconut
1 cup coconut cream
a pinch of salt
2 T butter
1 t vanilla essence
2 T caster sugar
organic maple syrup, for drizzling
1 fresh persimmon, sliced, for serving

Method

Preheat the oven to 170ºC.
Using a deep saucepan, bring the milk to a boil. Turn down the heat then add the sago, lightly whisked egg yolks and sugar, stirring continuously until the mixture starts to thicken.
Add the desiccated coconut, coconut cream, salt, butter and vanilla essence, then stir through.
Remove from the heat and allow to cool slightly. Whisk the egg whites and caster sugar until soft peaks form.
Spoon the custard into an ovenproof baking dish then top with the sugary egg white.
Bake for 20 minutes, or until the meringue starts to turn golden. Remove from the oven and allow to cool.
Serve the baked custard at room temperature with a drizzle of organic maple syrup and sliced persimmon.

Cook’s tip: If persimmon is unavailable, use pineapple instead.
Per serving: 1772.8kJ, 9.3g protein, 22.9g fat, 45.7g carbs

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White pepper and vanilla ice cream with caramelised plum

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Steak Bearnaise with sweet-potato straws

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Alfajores

Baked coconut custard with soft meringue and persimmon

Baked coconut custard with soft meringue and persimmon

Ingredients

Method