click on the title to jump to the recipe — return to the recipes index BRANDY SNAP STACK CLAFOUTIS MANGO SORBET STREGA PANNCOTTA WITH RASPBERRIES VANILLA POACHED PEACHES WITH LUCIA’S ALMOND TUILLES

	BRANDY SNAP STACK Serves 4 ingredients 300ml cream 2 tablespoons caster sugar optional 1/2 vanilla pod, scraped seeds 16 large strawberries (Stall 69), 4 whole, rest hulled and halved 16 brandy snaps disks 4 sprigs of mint method Whip the cream with the sugar and vanilla seeds until it is stiff. Put a little dab of cream in the centre of each plate and press a br/and snap onto the plate. Stack the strawberries, cut side up, three pieces to each layer as show in the picture. Top with a sprig of mint and cut the top strawberries to form a flower. The will hold crisp for about 40 minutes but it s easier to make them and serve it only takes a minute to put them together if you have everything ready to go. available from Lucia’s Fine Foods vanilla pods, brandy snaps disks
	CLAFOUTIS Makes 8-12 portions depending on appetiteingredients Delicious either warm or at room temperature this is the classic French cherry batter pudding and can be made with or without the pastry shell to equal acclaim. Served warm it must never be reheated and should be timed to come straight from the oven allowing for a 10 minute rest before cutting. Individual portions can be served immediately. Equipment 25cm diameter x 5cm deep pie dish must be ceramic if not making the pastry version ingredients FOR THE PASTRY 150g strong/pizza or br/ead flour 50g icing sugar mixture or (40g pure icing sugar + 10g corn flour) 100g COLD unsalted butter cut into cubes 1 COLD 61g egg yolk FOR THE CLAFOUTIS 750g black cherries pitted 2 x 75g caster sugar 400ml milk 1 vanilla pod 4 x 61g eggs at room temperature or warmed in hot water 200g bakers flour method Put the flour and icing sugar into a food processor and with the motor running add the butter and work until it is just incorporated. Add the egg yolk and work just long enough to br/ing it to a ball. The pastry should still be cold. Knead on a very lightly floured surface, wrap in plastic and rest for 45 minutes in a cool place (not the fridge) before rolling. Using as little extra flour as possible roll the pastry and use a palette knife to lift pieces into the pie dish pressing the sections of pastry together. Trim the edges and bake with foil (shiny side down) pressed against the pastry to hold it in place. Rest for another 30 minutes before baking at 170°C until just golden. Allow the pastry to cool slightly before very carefully peeling the foil away. for the clafoutis Put one lot of sugar on the cherries and stir over. Put the milk into a small saucepan, split and scrape the vanilla pod and add it to the milk. br/ing the milk to boil and allow it to stand with the vanilla pod until lukewarm. Put the eggs and remaining sugar into a blender and blend until it starts to foam. Remove the pod from the milk and add the flour and milk to the eggs. Blend until smooth. Pre heat oven to 170°C Spoon the cherries and juice into the prepared pastry shell distributing the juice as evenly as possible. Pour the batter over (you may have a little left over) and bake in the middle of the oven for 60 -90 minutes until it is just set in the middle. If the top or pastry starts to darken too quickly cover the top with a sheet of baking paper and foil to slow the br/owning. Allow to stand for 10 minutes before cutting.
	MANGO SORBET Makes 1 litre ingredients sorbet solution 1 litre water 500g caster sugar 80g glucose mango sorbet 350ml sorbet solution 650g mango flesh ingredients Weigh everything into a saucepan and place on high heat. Stir until sugar and glucose are completely dissolved, br/ing to the boil and immediately remove from the heat. DO NOT REDUCE store in an airtight container in the fridge keeps indefinitely. Weigh everything and either puree in a blender or with large batches a stick mixer. Pass through a coarse sieve - CHURN.
	STREGA PANNCOTTA WITH RASPBERRIESServes 8 — Lucia Rosella ingredients 900ml thickened cream 75g Demerara sugar ¼ teaspoon vanilla puree 6 gelatine leaves 2 tablespoons Strega Liqueur For raspberries: 2 punnets fresh raspberries or 250g frozen raspberries 1/3 cup white sugar 1/3 cup water Almond br/ead, Tulles, or crostolli for garnish (optional) method Strega is an Italian liqueur that gets it fantastic br/ight yellow colour from saffron. Most Italian households have a bottle of this in their cabinets purely for medicinal purposes! Strega is great served on ice. In a heavy based saucepan br/ing cream and sugar to boil. Add vanilla. Soak gelatine leaves in cold water for 3 minutes, squeeze out excess water and add to cream mixture. Stir well until gelatine dissolves, add Strega then strain mixture through fine sieve. Pour and divide mixture into either your favourite serving glasses or ramekins. Cover with gladwrap and refrigerate for 2 hours or until set. For the raspberries, boil the sugar in the water until sugar is dissolved and add the raspberries for 3 minutes. Set aside to cool. To serve, for the ramekins run a knife around the edge to loosen the Pannacotta and turn out onto plates and serve with raspberries. If using the glasses spoon raspberries over the top. Garnish with your desired biscuit. available from Lucia’s Fine Foods Demerara sugar, vanilla puree, gelatine leaves, frozen raspberries, almond br/ead, tuilles, or crostolli
	VANILLA POACHED PEACHES WITH LUCIA’S ALMOND TUILLES Serves 4 — Nicci Bugeja ingredients 500g sugar 500ml water 1 vanilla bean split lengthwise and scraped 4 large peaches halved and stones removed Lucia s Fine Foods almond tuilles or biscotti pure cream method Put the sugar, water and vanillia pod into a saucepan large enough to hold the peaches. Place it on high heat and br/ing it to the boil. Add the peaches and turn the heat down very low; cook gently for 4 6 minutes depending on how ripe the fruit is and then turn the heat off. Allow to cool and chill serve with the biscuits and rich cream. available from Lucia’s Fine Foods Lucia s Fine Foods almond tuilles or biscotti

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