MACADAMIAS AND LEMON MYRTLE MAKE THIS FRAGRANT CAKE SOMETHING REALLY SPECIAL. A SCATTERING OF EDIBLE PETALS IS ALL THE DECORATION IT NEEDS
VANILLA & MANGO FRO-YO WITH CANDIED MACADAMIAS
SERVES 4
Begin this recipe at least 3 hours ahead. You will need an ice cream machine and piping bag with 2cm star nozzle.
Flesh of 1 large mango, roughly chopped
⅓ cup (75g) caster sugar
YOGHURT SORBET
1 cup (220g) caster sugar
¼ cup (90g) runny honey
750g Greek-style yoghurt
2 tsp vanilla bean paste Finely grated zest of 1 lime
CANDIED MACADAMIAS
150g macadamias, toasted
⅓ cup (120g) runny honey
Place mango and sugar in a small saucepan over medium heat and bring to a simmer. Cook for 7-8 minutes until thickened and mango is soft. Transfer to a small food processor and whiz until smooth. Chill for 1 hour or until completely cool.
Meanwhile, for the yoghurt sorbet, place sugar, honey and 1 cup (250ml) water in a small saucepan over medium heat. Bring to a simmer and cook for 3-4 minutes until sugar has dissolved and mixture has thickened slightly. Chill for 1 hour or until cooled completely.
Place yoghurt, vanilla, lime zest and cooled sugar syrup in a bowl and whisk to combine. Transfer to an ice cream machine and churn for 1 hour-1 hour 15 minutes until thickened. Transfer to a bowl and freeze for 1 hour or until almost firm. Add mango puree and swirl to combine. Quickly transfer to a piping bag fitted with a 2cm star nozzle. Freeze for 20 minutes if needed to firm again.
Meanwhile, for the candied macadamias, line a small baking tray with baking paper. Place macadamias on the prepared tray. Heat honey in a small saucepan over medium heat. Cook for 4 minutes or until dark golden. Pour over nuts and sprinkle with salt flakes. Cool completely. Roughly break up, place
