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  • Tamara Graffen - Frozen Nougat

    with Pineapple, Chilli and Peanut

    Serves 6

    Ingredients

    Frozen Nougat¾ cup thickened cream

    190g caster sugar

    3 egg whites

    25g mixed orange and lemon peel

    25g sweetened dried pineapple, chopped into small pieces

    25g roasted peanuts, chopped into small pieces

     

    Pineapple Petals

    ¼ medium pineapple, skin removed

     

    Grilled Pineapple

    ½ medium pineapple, peeled, cut into 1cm chunks

    50g butter, for grilling

    50g sugar

    ½ tsp chipotle chilli powder

     

    Fresh Pineapple

    ¼ medium pineapple

     

    Chilli Peanut Brittle

    50g roasted peanuts

    50g butter

    50g brown sugar

    50g caster sugar

    1 pinch ground chilli

    1 pinch salt

     

    Chilli Millet Puff Wafers

    1 cup caster sugar

    3 cups puffed millet

    ½ tsp ground chilli powder

     

    Chilli Salted Caramel

    ¾ cup caster sugar

    1 cup cream, warmed in a microwave for 30 seconds

    50g butter, cut into cubes

    ½ long red chilli, finely diced

    ½ tbsp sea salt, or to taste

    1. Preheat oven to 100C.
    2. For the Frozen Nougat, place cream into a medium bowl and whip to soft peaks. Set aside.
    3. Combine the sugar and 50ml water in a small saucepan over a medium heat.  Brush sides of saucepan with a pastry brush that has been dipped in water and cook until sugar syrup reaches 117C on a thermometer.
    4. Meanwhile, place egg whites into the bowl of an electric mixer fitted with a whisk attachment egg whites until foaming, and when the sugar syrup is at temperature, remove from heat and pour into the egg whites in a thin steady stream with the mixer running at high speed. Continue whisking on high speed for approximately 6-7 minutes, or until thick and glossy and bowl is cool to the touch.
    5. Gently fold in whipped cream then mixed peel, dried pineapple and roasted peanuts.
    6. Place a tray of 12 x 6cm wide dome moulds onto a baking tray and fill with nougat mixture. Level with a offset spatula and place in the freezer to set.  When firm, remove from freezer and unmould nougat and join 2 halves together to make 6 spheres. Return to freezer.
    7. For the Pineapple Petals, finely slice pineapple on a mandolin and spread out on a lined baking tray. Bake in oven for 40 minutes or until slightly brown on the edges and dehydrated.  Remove from oven and set aside to cool.
    8. For the Grilled Pineapple, preheat a grill pan on high heat. Add butter and when just melted, add the pineapple chunks. Cook for approximately 4-5 minutes on each side, or until grill marks appear and pineapple is tender. Remove from heat, roll in a combined mixture of sugar and chipotle powder and set aside.
    9. For the Fresh Pineapple, using a mandolin, slice pineapple finely and set aside in fridge for plating.
    10. For the Chilli Peanut Brittle, heat butter and sugars in a small saucepan over medium heat until butter has melted and mixture is combined and beginning to caramelise. Add the peanuts and salt and continue to cook, stirring occasionally until the mixture darkens to a deep amber colour.
    11. Pour the mixture onto a lined baking tray, it should spread out to an even thickness, otherwise spread with a spatula. Set aside to harden and cool in freezer before breaking off pieces and transferring to the bowl of a small food processor and blitzing to a fine crumb.
    12. For the Chilli Millet Puff Wafer, place caster sugar to a small saucepan over medium heat and allow to caramelise without stirring the pan. Once the caramel is a light golden colour, remove the pan from the heat and add the millet puff and chilli powder and stir quickly and gently to combine.
    13. Transfer the mixture to a piece of baking paper and cover with another sheet of baking paper on top. Use your hands and then a rolling pin to quickly flatten out the mixture before it sets. Once set, break apart into shards and set aside for plating.
    14. For the Chilli Salted Caramel, place caster sugar to a small saucepan over medium heat and allow to caramelise without stirring the pan. Once the caramel is a deep amber colour, start adding the cream in small additions and whisk vigorously. Once all the cream in incorporated and the mixture has become homogenous again, add cubes of butter and whisk until melted. Stir in chilli and sea salt and then transfer to a jug and keep warm for serving.
    15. To serve, remove Frozen Nougat Spheres from freezer and roll in Chilli Peanut Brittle. Create a ring of pineapple petals, fresh pineapple and grilled pineapple on each serving plate.  Fill the circle with the remaining Chilli Peanut Brittle. Place a sphere of Frozen Nougat on each plate and garnish with Chilli Millet Puff Wafers.

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