I first ate this at the marina restaurant in gisborne and then made my version of it.
Feijoas- 500 gms- you will need to scoop out the flesh from inside them.
first part- scoop out the pulp from the feijoas-for the people not from nz, its similar to a guava and the aroma s incredible. then cook these on low heat with the sugar till really nice and soft and pulpy.blend to a puree. it will have crunchy bits from the seeds in it. dont strain these out.these add to the nice crunchy texture in the middle of some creamy goodness
2 eggs whole
50 gms grain sugar+30-40 depending on how sweet your feijoa mix was.
10 gm gelatine soaked in abt 20 ml of water
250 ml cream.
whisk the eggs and 50 gm sugar over a double boiler until really frothy and thick and light. melt the gelatine in a microwave (10 seconds max and add it in)
taste your feijoa puree to see how sweet it is.should be fairly sweet but not cloyingly so.add into your egg mix.
whisk the cream and keep chilled.
when the feijoa , egg mix is cooled down , fold in the whipped cream, set in glass bowls or wine glasses or whatever you want it in really.
Cherie Green is/was one of my fellow tutors at Whitireia, and she had made some fabulous anzac cookies one day very very long back. after much persuasion and bribery she kindly parted with her recipe, which is what im sharing down here.Since that time cheries mood on literally to greener pastures and has her own farmland or section as its called in New Zealand
Mix Flour -50 gm
Sugar- 75 gm
Coconut dessicated- 2/3 cup
2/3 cup rolled oats
MELT Butter- 50 gms add
Golden syrup- 1Table spoon
Dissolve Soda bicarb- ½ teaspoon in 2 Tablespoons of Boiling water.Mix in with the dry ingredients.
Form into round biscuit shapes and bake in pre-heated oven at at 180C 15-20 mins.
A take on a classical italian dessert- pana- milk , cotto is to cook so literally cooked milk, set with gelatine and creamy, this one is flavoured with sitafal, an amazing fruit from india, there is a caribbean relative called soursop, but sitafal is sweeter and creamier.
cream- 500 ml
milk- 500 ml
sugar- 100 gm
gelatine- 15-20 gms depending on which country you are making it in.
water – to soak the gelatine- 50 ml
sitafal puree/ pulp- 750 gms
cardamom powder- large pinch
Soak gelatine in water.
Heat milk , add sugar and stir until dissolved.STOP HEATING NOW
WHEN GELATINE IS ADDED IT HAS TO MELT BUT NOT COOK!!
Add in the sitafal pulp and gelatine and whisk well. depending on how sweet the sitafal is you might need to slightly increase sugar quantity.
Add in the cream now
flavour with cardamom and allow to cool down. set in individual glass bowls of small plastic shot glasses like i did.i got about 20 x 60 ml ones..
Chill for a minimum of 2 hours or overnight
The photo below shows one i made with cardamom and garnished with “Nabat”-saffron rock candy and caramelised milk, +edible flowers
stories of foods from the world over, laced with a hint of sarcasm and some black humour, its not for everyone, but then never was meant to be..