gingerbread grazing platter
serves 8 | prep 45 mins (+ standing & 4 hours chilling) | cooking 30 mins
Chocolate-covered ginger
Chocolate wafer rolls
Small gingerbread men biscuits
Ginger shortbread
Red and green grapes
Ginger kisses
Buderim Ginger Bears
brandy custard cream
185ml (¾ cup) milk
150ml thickened cream, plus extra 150ml, whipped to firm peaks
3 egg yolks
2 tbs caster sugar
1 tbs cornflour
1 tbs brandy
1 tsp vanilla bean paste
ginger pistachio toffee apples
8 small red apples, washed, dried
55g (⅓ cup) pistachio kernels, finely chopped
2 tbs uncrystallised ginger, finely chopped
645g (3 cups) caster sugar ¾ tsp red food colouring
, pour the milk and cream into a saucepan and bring to a simmer over medium-low heat. Meanwhile, use a balloon whisk to whisk the egg yolks, sugar and cornflour in a heatproof bowl for 1 minute or until pale and creamy. Gradually pour the hot milk mixture into the egg mixture, whisking constantly, until combined. Wash the pan then pour the mixture into the pan. Place the pan over medium heat and cook, stirring constantly, for 3 minutes or until the mixture thickens. Remove from the heat. Whisk in the brandy and vanilla. Transfer to a heatproof bowl and cover the surface with plastic wrap. Place in the fridge for 4 hours, or overnight, to chill. Just before serving, fold in extra cream and spoon into a small serving bowl. , line a baking tray with foil, then lightly grease the foil. Insert a small bamboo skewer or popsicle stick into top of each apple. Combine the pistachio and ginger in a small bowl. Use clean hands to mix until well combined. Combine the sugar and 185ml (¾ cup) water in a saucepan. Stir over low heat, brushing down side of pan with a wet pastry brush to prevent sugar crystals forming, until sugar has almost dissolved. Increase heat to medium-high and simmer for 15 minutes or until the mixture reaches 150°C on a Dip an apple in the toffee, allowing the excess to drip off. Quickly dip in the pistachio mixture. Transfer to the prepared tray. Repeat with the remaining apples, toffee and pistachio mixture. Stand for 15 minutes to cool and set. Assemble the brandy custard cream, ginger pistachio toffee apples and the remaining ingredients on a large platter or board, to serve.
