Dessert

Please try the following recipes and enjoy the taste sensation that our range of Australian native spices create. Click here for tips and ideas.

Ice Cream - Lemon Myrtle or Wattle Seed Flavour

Serves: 8 people
Preparation time: 20 minutes + 4 hours freezing time
Cooking time: nil
Challenge: very easy

½ litre of cream
4 egg whites
4 egg yolks
4 tablespoons pure icing sugar
1 tablespoon Oz Tukka Lemon Myrtle or 1 tablespoon Wattle Seed.

Whip egg whites till they form soft peaks. Set aside.
Whip egg yolks and sugar till light and fluffy. Set aside.
Whip the cream then mix with egg yolk and sugar. Add lemon myrtle or wattle seed. Gently mix in egg whites, making sure you don't beat the air out of the egg whites. Pour into your choice of container and freeze till hardened (approximately 4 hours, depending on the size of your container).

Lemon Myrtle & Wattle Seed Mousse

Serves: 6 people
Preparation time: 30 minutes + 2-3 hours setting time + overnight infusion
Cooking time: nil
Challenge: very easy

400 ml buttermilk
400 ml cream
6 tablespoons caster sugar
2 tablespoons gelatine
1½ teaspoons lemon myrtle
3 teaspoons wattle seed
Fruit and fruit pulp to serve

Take two bowls. Put 200 ml buttermilk and 3 tablespoons of caster sugar in each. Whisk to dissolve sugar.
Grind lemon myrtle to a powder in a mortar and add to one bowl then grind the wattle seed and add to the other bowl. Add one tablespoon of gelatine dissolved in a little hot water to each bowl. Put the bowls in the fridge to cool and start setting while whipping the cream. When the two mixtures have started to set, gently mix in half the cream in each bowl. Transfer to your desired mould, refrigerate and allow setting.

TIP! To enhance the flavour let the mousse infuse overnight.

Lemon Myrtle Cheese Cake

Serves: 10 people
Preparation time: 30 minutes
Cooking time: nil
Chalenge: Easy

250 g sweet biscuits (Granita)
150 g butter
250 g cream cheese
250 g ricotta cheese
300 ml cream
200 ml castor sugar
1 - 1½ tbsp lemon myrtle
1 tbsp gelatine 100 ml hot water

Base:
Combine crushed biscuits and melted butter and pres into a cheesecake dish.

Topping:
Beat cream the cheeses until soft. Add sugar and lemon myrtle. Dissolve gelatine in the water. Whip cream. Combine gelatine and cheese mixture. Fold the whipped cream through. Pour over biscuit base and leave in fridge to set.

Rhubarb, Vanilla and Lemon Myrtle Tart

RHUBARB
300 g rhubarb
½ tsp Oz Tukka Lemon Myrtle
75 g sugar
1 stick of vanilla (or 1 tsp vanilla essence)
Sour cream to serve
Thinly slice rhubarb diagonally. Place in saucepan with sugar and vanilla stick cut in half (length ways). Warm up slowly to allow sugar to melt. Boil gently until rhubarb is tender. Stir lightly to keep the texture of sliced rhubarb. When cooked add the Oz Tukka Lemon Myrtle to taste. Cool. Can be made days ahead.
Keep refrigerated in a sealed jar.

BISCUIT BASE
60 g butter
75 g rice flour
40 g sugar
1 tbsp water
1 tbsp Oz Tukka Wattle Seed
2 tbsp shredded coconut (10 g)
100 g finely chopped macadamia nuts
Beat butter and sugar. Mix in wattle seed, water and coconut. Add the nuts and flour. Divide into 6 portions. Press each portion out to a biscuit 10 cm in diameter. Bake at 175 °C for 15 minutes or until golden brown. Leave biscuits to cool. Keeps in an airtight container.

To serve
Place a biscuit base on each plate. Spoon some rhubarb on top and finish with a dollop of sour cream (or hipped ream). You can garnish with a light sprinkle of Oz Tukka Lemon Myrtle.

Wattle Seed Cheese Cake

Serves: 10 people
Preparation time: 30 minutes
Cooking time: nil
Chalenge: Easy

250 g sweet biscuits (Nice)
150 g butter
250 g cream cheese
250 g ricotta cheese
300 ml cream
200 ml castor sugar
1 - 1½ tbsp wattle seed
1 tsp vanilla essence
1 tbsp gelatine 100 ml hot water

Base:
Combine crushed biscuits and melted butter and pres into a cheesecake dish.

Topping:
Beat cream the cheeses until soft. Add sugar, vanilla and wattle seed. Dissolve gelatine in the water. Whip cream. Combine gelatine and cheese mixture. Fold the whipped cream through. Pour over biscuit base and leave in fridge to set.

Wattle Seed Truffles

200 g plain sweet biscuits, crushed
1 tablespoon cocoa powder
½ teaspoon vanilla essence
100 ml sweetened condensed milk
1½ tablespoons wattle seed
shredded coconut

Mix Cocoa powder and biscuit crumbs in a bowl. In another bowl mix condensed milk, vanilla essence and wattle seed. Ad the wattle seed mix to biscuit crumbs and mix into a dough. Roll walnut sized balls and toss in coconut.
Makes about 30 truffles.

TIPS! (1) Ad up to 2 tablespoons of wattle seed for a more intense flavour. (2) Let the truffles set overnight to infuse for a full flavour.

GLUTEN FREE option:
Use gluten free biscuits and check the vanilla essence. Imitation vanilla often contains gluten.
 
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