Chocolate fondue is a surefire party hit - to give it a kick, add a tablespoon or two of liquor or o...
5 Leaves gelatine
400 ml Cream
200 g sugar
2 Vanilla beans
600 ml buttermilk
1 Lemon zest
Mango (or any other seasonal fruit you desire)
1 1/2 cups (250 g) plain flour
125 g Butter, chilled, chopped
1/3 Cup caster sugar
1 Egg yolk
1 Tbs Chilled Water
Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake at 180C for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.
Dissolve sugar in half of the cream on the stove, add vanilla, gelatine and zest, then strain onto buttermilk on ice, whip other half of the cream and fold into set moulds. Allow to set. Slice mango to decorate as desired.
Recipe provided by Hunters Quarter