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Bring the sweet smell of Christmas into your kitchen with these home baked delights
Rose and Pistachio Gelato Pavlovas with Smashed Raspberries
4 egg whites
1 cup caster sugar
2 tsp cornflour
1 tsp white vinegar
1 tsp rosewater
2 tbsp finely chopped raw pistachios
250g fresh raspberries
2 tbsp icing sugar, sifted
1 litre Pistachio Gelato
Beat the egg whites until soft peaks form. Gradually add the sugar beating well between each addition. Sift the cornflour over the egg whites and using a metal spoon fold through with the vinegar and rosewater.
Spoon or pipe the meringues into 8 x 8cm diameter mounds. Sprinkle with pistachios and bake at 120°C for 1 hour. Turn the oven off and allow to cool completely with the door ajar.
Coarsely mash raspberries with icing sugar. Top each pavlova with a large scoop of pistachio gelato and drizzle with raspberries. Serve immediately.
Tip: Pavlovas can be made up to 2 days ahead and stored in an airtight container before using. Alternatively, you can also use pre-purchased meringue nests.
Crunchy Lemon and Polenta Shortbread
Makes about 30 biscuits
250g Australian butter, softened
½ cup caster sugar
1 ¼ tsp finely grated lemon rind
1 ½ cups plain flour
1 cup rice flour
½ cup fine (instant) polenta
Silver cachous, to decorate
Cream butter, sugar and zest with an electric mixer until light and fluffy.
Turn the beater to low speed and add the combined flours and polenta gradually. Mix until combined. Turn mixture onto a clean surface and knead dough until smooth.
Divide dough in half and using one piece at time, roll between sheets of baking paper to a thickness of about 5mm. Cut into shapes with a 10 cm cutter. Re-roll dough as necessary.
If dough becomes slightly warm and difficult to handle, roll out and place in the fridge, still between baking paper, for 10-15 minutes to firm slightly.
Carefully lift shapes onto baking paper lined oven trays. Using a small cutter of the same design, cut out the centre from each shape. Lightly press cachous into shortbread. Bake at 180°C (160°C fan-forced) for 8-10 minutes, until cooked through and just starting to colour.
Cool on trays for 10 minutes, then cool completely on wire racks, before storing in an airtight container.
Try threading ribbon around the shortbread shapes and hang off small branches in a vase, for a gorgeous edible table centre piece.
Lime and Berry Cheesecake Tart
250g ginger nut biscuits
100g Australian unsalted butter, melted
½ cup Australian thickened cream
250g Australian cream cheese, softened
½ cup caster sugar
2 tsp finely grated lime rind
2 tbsp lime juice
2 egg whites
250g fresh mixed berries and cherries
Blend or process biscuits to fine crumbs. Add melted butter and pulse until well combined. Press mixture evenly and firmly into a 35cm x12cm rectangular loose-based fluted tart tin. Place on oven tray and bake at 180°C (160°C fan-forced) for 10 minutes. Cool for about 15 minutes, then carefully remove from tin and cool completely.
Beat cream until soft peaks form and set aside. Beat cream cheese, 1/3 cup of the sugar, lime rind and juice until smooth. Fold in the whipped cream.
Beat egg white in a clean bowl until soft peaks form. Gradually add remaining sugar and beat until thick. Fold egg white mixture into cream cheese in two batches.
Spoon cheesecake mixture into cooled crumb base and refrigerate until serving time. Serve topped with fruit, dusted with icing sugar.
Tip: This tart can be made 3-4 hours before serving. Base can be made a day in advance.
Recipes from the team at Dairy Australia’s The Dairy Kitchen. Visit http://www.legendairy.com.au/