Mangomisu

Ingredients (serves 6) 

500g mascarpone cheese

 600ml thickened cream

  1/3 cup (50g) icing sugar

  2 egg yolks

   1 vanilla bean, split, seeds scraped

    1/2 cup (125ml) Grand Marnier

    Juice of 2 oranges

    300g savoiardi (see note) (sponge finger biscuits)

    3 mangoes, flesh sliced 1cm thick

Method

    Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

    Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

    To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Egg Nog Panna Cotta Recipe

Ingredients (serves 6)

    1/4 cup (60ml) cold water

    20g (2 sachets) powdered gelatine

    2 1/2 cups (600ml) cream

    1 1/4 cups (300ml) store-bought ready-made custard

    1/3 cup (80ml) brandy

    1/2 teaspoon mixed spice powder

    2 tablespoons icing sugar mixture, sifted

    Peach and cherry compote

    2 cups (500ml) water

    1 cup (220g) sugar

    3 teaspoons lemon juice

    2 yellow peaches, cut into wedges

    2 white peaches, cut into wedges

    1 tablespoon lemon juice, extra

    1 1/2 cups fresh or frozen thawed cherries

Method

    Place water in a small bowl. Sprinkle the gelatine over the water and set aside for 5 minutes or until gelatine has set and is spongy.

    Place the cream, custard, brandy, mixed spice and icing sugar mixture in a saucepan over low heat. Stir until sugar has dissolved and mixture is well combined. Whisk if any lumps form.

    Once the custard mixture is hot (but not boiling), slowly add the gelatine mixture. Stir for 2-3 minutes or until the gelatine has fully dissolved. Remove from heat. Pour into a greased rectangular (5-cup capacity) tin. Cover and refrigerate for 5 hours or until set.

    To make syrup: Place the water, sugar and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to the boil, reduce the heat and add the peaches. Simmer for 1-2 minutes then remove the peaches with a slotted spoon. Set aside to cool slightly, then peel away the skin (reserve skin).

    Sprinkle peaches with extra lemon juice. Cover and refrigerate until ready to serve.

    Meanwhile, return the syrup to the heat, add the peach skins and increase heat to high. Simmer for 4-5 minutes or until the syrup has reduced and thickened slightly. Cover and chill completely.

    To serve, turn the chilled panna cotta on to a large serving platter. Top with the peaches and cherries and drizzle with a little syrup.

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