Coriander Seed Sponge with Caremelised Pineapple and Coriander Ice Cream

Recipe by: Ben Ungermann - Contestant

Serves: 4

Ingredients

Coriander Ice Cream:

Coriander Seed Sponge:

Honeycomb :

Pineapple Syrup and Caramelised Pineapple:

Coriander Seed Sugar:

To serve:

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Method

  1. Turn on ice cream machine to pre-chill. Preheat oven to 180C.
  2. For the Coriander Ice Cream, place cream and milk in a medium saucepan and place over a medium heat. Bring to just below boiling point, remove from heat and set aside until needed.
  3. Place eggs and sugar into the bowl of an electric mixer fitted with a whisk attachment and whisk until pale and creamy. With the motor running, gradually add the hot cream and milk mixture to the egg mixture, whisking continuously, until full incorporated. Return the mixture to the saucepan and place over a low heat. Cook, stirring continuously, until mixture reaches 82C and thickens enough to coat the back of the spoon.
  4. Once at temperature, remove the mixture from the heat and strain through a fine sieve into a bowl. Place the bowl over an ice bath and allow to cool completely. Once cold, transfer the mixture to a blender, along with the coriander leaves. Blitz until smooth. Transfer the mixture to the chilled ice cream machine and churn according to manufacturer’s instructions. Once churned, place ice cream into the freezer to set.
  5. Once at temperature, remove the mixture from the heat and strain through a fine sieve into a bowl. Place the bowl over an ice bath and allow to cool completely. Once cold, transfer the mixture to a blender, along with the coriander leaves. Blitz until smooth. Transfer the mixture to the chilled ice cream machine and churn according to manufacturer’s instructions. Once churned, place ice cream into the freezer to set.
  6. For the Coriander Seed Sponge, line a 15 x 28cm baking pan with baking paper and set aside.
  7. Place eggs and sugar into the bowl of an electric mixer fitted with a whisk attachment and whisk until pale and very fluffy, about 12 minutes. Sift the flour, baking powder and ground coriander into the bowl with the egg mixture and mix on low speed until combined, about 1 minute. Once mixture is combined, gently fold in the cooled melted butter until fully combined.
  8. Pour the mixture into the prepared tin and bake until sponge is lightly golden and springs back when gently pressed in the centre, about 15 – 20 minutes. Once baked, remove the sponge from the oven and set aside to cool in the tin for 5 minutes. Invert the cake onto a wire cooling rack and allow to cool completely.
  9. Once cold, tear the sponge into small pieces. Set aside in a large bowl and cover with cling wrap until needed.
  10. For the Honeycomb, line a small, deep baking tray with baking paper and set aside.
  11. Combine all ingredients, except the bicarb, along with 1 tablespoon of water in a medium saucepan. Heat mixture over a medium heat until it reaches 150C. When mixture is at temperature, remove from heat and immediately whisk in bicarb until mixture is risen and foamy. Pour the foamy mixture into the prepared tray and allow to cool completely and set.
  12. Once set and hard, use a serrated knife, cut the honeycomb into small pieces. Set the pieces aside in an airtight container lined with baking paper, until ready to serve.
  13. For the Pineapple Syrup and Caramelised Pineapple, cut ¾ of the pineapple into large chunks and pass through a juicer. Place juice into a medium saucepan with 30g sugar, bring to a simmer over a low heat and reduce to a syrup, about 15 minutes. Set aside. Cut remaining pineapple flesh into 1cm cubes. Dust with remaining 15g sugar, place in a medium saucepan on a high heat. Cook until lightly caramelised, about 7-8 minutes. Remove from heat and set aside on a tray lined with baking paper, until needed to serve.
  14. For the Coriander Seed Sugar, place ingredients into a spice grinder and blitz to a fine powder.
  15. To finish the Coriander Seed Sponge, place the Coriander Seed Sugar in a medium bowl, add the sponge pieces and toss thoroughly to coat the sponge. Cover the bowl and set aside until ready to serve.
  16. To serve, place Pineapple Syrup onto the base of each shallow serving bowl. Uncover the bowl of coated sponge pieces and shake excess coating off the sponge. Arrange pieces of torn Coriander Seed Sponge over the syrup in middle of each plate. Pipe crème fraiche in the spaces around the sponge pieces in middle of each plate. Arrange Caramelised Pineapple on and around the sponge pieces. Sprinkle a few Honeycomb pieces in the centre on the sponge. Sprinkle with ground coriander. Place a scoop of Coriander Ice Cream on top and in the centre of the sponge. Top ice cream with freshly chopped coriander.
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