This delicious, easy dessert has all the tastes of summer and is perfect served with fresh fruit on a balmy evening. Ingredients (serves 6-8)
1 litre good quality vanilla ice cream
100g unsalted pistachio nuts
¾ cup desiccated coconut
Pulp of 2 passionfruit
2 tablespoons honey
Fresh fruit, to serve
Allow ice cream to soften at room temperature until just soft.
Remove pistachio nuts from shells. Cover nuts with boiling water and remove their dark skins. Dry thoroughly.
Place coconut in a dry pan and cook over a gentle heat until golden, stirring constantly. Remove from pan.
Combine ice-cream, nuts, ½ cup of the coconut, passionfruit pulp and honey. Place in a glad-wrap lined container (I use a log tin), cover and freeze for at least 2 hours
Serve topped with the remaining toasted coconut and fresh fruit. Enjoy!
Recipe adapted from Sydney Market Authority
This is an old family recipe for delicious honeycomb – perfect enjoyed by itself, dipped in chocolate to make home-made ‘crunchies’, or as decorations on cakes.
Note: best consumed on the day it is made and stored immediately in an airtight container so it doesn’t go sticky.
6 tablespoons white sugar
2 tablespoons honey
½ tablespoon water
1 teaspoon bicarb soda
Place a sheet of non-stick baking paper on a tray.
Place sugar, honey and water in a medium saucepan over high heat.
Bring to the boil. Boil for 3 minutes or until deep golden in colour.
Take off the heat and lightly sprinkle over bicarb soda, stirring any lumps if required (but otherwise leaving it to froth and bubble).
Pour mixture onto prepared tray (don’t spread it too much or you will lose aeration), and allow it to set at room temperature.
Once set, break it into desired size pieces. Enjoy!
Recipe adapted from my Great Grandmother, Doreen James.
Also known as honey jumbles or honey crackles, these delicious sweet treats were a staple birthday party food of my childhood. They always bring back wonderful memories and I really should make them more often as they require incredibly little effort & take about 10 minutes to make from start to finish.
Ingredients (Makes approximately 40 small or 16-20 large)
1 heaped tablespoon of good quality honey
Preheat oven to 150°C.
Melt butter, sugar & honey in a small saucepan over a medium heat.
Pour gradually over cornflakes in a large bowl, and stir until well mixed.
Place dessert spoonfuls of mixture into small paper patties, and bake for 6 minutes.
Recipe from my amazing Mum, Anne Bills