Dessert · Season 9

Fennel Ice Cream with Smashed Wild Rice Shortbread

Name: Fennel Ice Cream with Smashed Wild Rice Shortbread
Yield: 4
Ingredients: 400g chopped fennel bulb, fronds reserved; ½ cup milk; 1 cup cream; 1 egg; 90g caster sugar; 90g plain flour; 90g wild rice, ground; 50g caster sugar; 120g butter, softened; 30g sugar; 120ml vinegar; 2 pears; 50g goat’s cheese; 8 Vietnamese mint leaves, finely chopped; 1 tbsp olive oil; 75g peeled chestnuts; ½ cup milk; 1 tsp sugar; 160g caster sugar; 60g butter, cubed; 3 tbsp thickened cream; 100ml Johnnie Walker Black Label Whisky; fennel fronds

Ben Ungermann

Contestant · 16 Jul 2017

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Fennel Ice Cream

400gchopped fennel bulb, fronds reserved

½ cupmilk

1 cupcream

1egg

90gcaster sugar

Wild Rice Shortbread

90gplain flour

90gwild rice, ground

50gcaster sugar

120gbutter, softened

Pear and Goat’s Cheese Salad

30gsugar

120mlvinegar

2pears

50ggoat’s cheese

8Vietnamese mint leaves, finely chopped

1 tbspolive oil

Chestnut Paste

75gpeeled chestnuts

½ cupmilk

1 tspsugar

Bitter Whisky Caramel

160gcaster sugar

60gbutter, cubed

3 tbspthickened cream

100mlJohnnie Walker Black Label Whisky

To Serve

fennel fronds

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsRiceMilkCreamSugarButterFennelPearVinegarMintOlive OilChestnutsGoats CheeseWhiskyCaster SugarThickened CreamFlourDessert

Recipe by Ben Ungermann, Season 9. Originally published by Network 10 on 16 Jul 2017.

Original on 10 Play ↗