Sometimes I get so inspired by Australian Masterchef that I wish I can just taste the contestants dishes right there. While that cannot be achieved, trying to duplicate their less complicated recipes can be done at home. I was watching the 2016 season 7 show ad was really interested in Georgia Barne's 'Quick Monte Carlo'. The measurement from the show is in Australian cups, so I converted it to metrics system for accuracy re-creation but changed the cream because I have an awesome recipe for white chocolate cream that I think will go perfect with the biscuits (and it did!).
Ingredients:-
For the cookies:-
132 g self-rising flour (or 130 g all purpose flour + 1½ tsp baking powder + ½ tsp salt)
85 g desiccated coconut
220 g caster sugar
100 g butter, melted
1 egg, lightly whisked
1 vanilla stick
For the white chocolate cream*:-
1 gelatin sheet
80 g white chocolate, roughly chop
250 ml double cream
1 organic lemon's peel
For assemble:
raspberry jam (store bought or homemade)
fresh raspberries (optional)
icing sugar (optional)
mint (optional)
Methods:-
For the cookies:-
1. Preheat oven to 180 degree Celcius. Line a baking sheet with baking paper and set aside.
2. Mix all the ingredient together with hand mixer and scoop about ½ tablespoon of batter (spread into 5 cm diameter) for small cookies or 1 tablespoon of batter (spread into 9 cm diameter circle) on the baking paper. The size is basically based on your preference. Just make sure they are uniform so they will be done at about the same time.
3. Bake for 9 - 10 minutes or until the cookies are golden brown. They will be soft when freshly out from the oven. Cool the cookies on wire rack and they will harden up.
The cookies stay fresh for 3 - 5 days in air tight container in room temperature.
For the cream*:-
1. Soak the gelatin sheet in water for about 5 minutes, until it soften.
2. Put chopped white chocolate in a big bowl and bring double cream close to a boil (but not boiling) over medium heat.
3. Pour the warm double cream over white chocolate, let it sit for a minute or so, and then stir until they are well mixed. Then add in the lemon peel.
4. Drain the gelatin sheet of as much water as possible and add it into the white chocolate cream. Stir well to combine.
5. Let the mixture set in the fridge for at least 3 hours.
6. When ready to serve, beat the cream with hand mixer until a stiff peak cream is formed.
The cream can last in the fridge for 2 - 3 days in air tight container in the fridge.
* I normally make the cream the night before I need to use it, so there's no worry for the resting time.
To assemble:
1. Take a cookie, spread some raspberry jam, top with a healthy dollop of white chocolate cream (or you can pipe it beautifully, but I don't care about the fuss since I'm not in a competition), cover with another piece of cookies.
2. Top the cookie sandwich with fresh raspberries and dust with icing sugar (if desired) and some mint leaves (if desired).
I eat these lovely cookies just on their own, or with a heap tablespoon of cream on a single cookie. No matter how it's being enjoyed, these cookies are surely a keeper...and to think that I was trying to omit the desiccated coconut because I don't like them =.=
Ingredients:-
For the cookies:-
132 g self-rising flour (or 130 g all purpose flour + 1½ tsp baking powder + ½ tsp salt)
85 g desiccated coconut
220 g caster sugar
100 g butter, melted
1 egg, lightly whisked
1 vanilla stick
For the white chocolate cream*:-
1 gelatin sheet
80 g white chocolate, roughly chop
250 ml double cream
1 organic lemon's peel
For assemble:
raspberry jam (store bought or homemade)
fresh raspberries (optional)
icing sugar (optional)
mint (optional)
Methods:-
For the cookies:-
1. Preheat oven to 180 degree Celcius. Line a baking sheet with baking paper and set aside.
2. Mix all the ingredient together with hand mixer and scoop about ½ tablespoon of batter (spread into 5 cm diameter) for small cookies or 1 tablespoon of batter (spread into 9 cm diameter circle) on the baking paper. The size is basically based on your preference. Just make sure they are uniform so they will be done at about the same time.
3. Bake for 9 - 10 minutes or until the cookies are golden brown. They will be soft when freshly out from the oven. Cool the cookies on wire rack and they will harden up.
The cookies stay fresh for 3 - 5 days in air tight container in room temperature.
For the cream*:-
1. Soak the gelatin sheet in water for about 5 minutes, until it soften.
2. Put chopped white chocolate in a big bowl and bring double cream close to a boil (but not boiling) over medium heat.
3. Pour the warm double cream over white chocolate, let it sit for a minute or so, and then stir until they are well mixed. Then add in the lemon peel.
4. Drain the gelatin sheet of as much water as possible and add it into the white chocolate cream. Stir well to combine.
5. Let the mixture set in the fridge for at least 3 hours.
6. When ready to serve, beat the cream with hand mixer until a stiff peak cream is formed.
The cream can last in the fridge for 2 - 3 days in air tight container in the fridge.
* I normally make the cream the night before I need to use it, so there's no worry for the resting time.
To assemble:
1. Take a cookie, spread some raspberry jam, top with a healthy dollop of white chocolate cream (or you can pipe it beautifully, but I don't care about the fuss since I'm not in a competition), cover with another piece of cookies.
2. Top the cookie sandwich with fresh raspberries and dust with icing sugar (if desired) and some mint leaves (if desired).
I eat these lovely cookies just on their own, or with a heap tablespoon of cream on a single cookie. No matter how it's being enjoyed, these cookies are surely a keeper...and to think that I was trying to omit the desiccated coconut because I don't like them =.=
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