Vas Donoudis sheds his summer desserts ΠΑΓΩΤΟ

Για όσους ζουν σε καλοκαίρι..Μια συνταγή του Βασίλη Ντωνούδη

The walnut baklava ice-cream is a great end to a hot summer's night and the poached fruit recipe uses seasonal summer fruits

28 Dec 2012

VAS DONOUDIS

Executive chef of Melbourne's Shed 5 Vas Donoudis shares with us two gorgeous summer desserts that can be adapted.

Walnut baklava ice-cream Ingredients:

1 tspn of ground cinnamon

1 pinch of ground cloves

1 pinch of nutmeg

1 tblsp of sugar

1 tblsp of water

100 grams of walnuts

2 sheets of phyllo dough

50 ml of clarified butter

500 grams of store bought vanilla ice-cream, softened in the fridge for 20 minutes

Method:

1. In a small bowl, mix the cinnamon, cloves and nutmeg

2. In a small pan, add the water and sugar and on low heat dissolve the sugar

3. Add the walnuts and coat. Cook stirring until all the moisture has evaporated and the sugar beings to caramelize. Transfer to the bowl with the spices and toss.

4. Cool on a tray. Chop finely. Pre heat the oven to 180C. Lay one sheet of phyllo on an oven tray and brush with butter and scatter the nut mix. Finish with the last sheet, brushing with butter but not nuts. Bake for 15 minutes until golden and dark brown.

5. Let cool then break the walnut baklava into a crumble.

6. Fold the baklava through the softened vanilla ice-cream and then refreeze.

Fruit poaching liquor Ingredients:

300ml of red wine

300ml of water

150g of caster sugar 1 vanilla bean, split lengthwise

2 cinnamon sticks, broken

2 star anise

4 cloves

4 plums

4 figs

12 cherries

Method:

1. In a pan, bring wine, water, sugar, vanilla bean, cinnamon, star anise and cloves to the boil, stirring until the sugar dissolves.

2. Add the halved plums and simmer for 5 minutes or until tender. Remove plums and boil liquid until syrupy, to about 300ml.

3. Strain out the spices and return syrup to the pan. Add the cherries and poach for 3 minutes or until tender. Cut the figs in half and add to the syrup just long enough to coat with the juices.

4. Divide the fruit and poaching liquid evenly between 4 bowls and the top with a scoop of the vanilla and baklava ice cream.