Chinotto puddings, poached pear and Zanzibar gelato
The Italian bittersweet orange soft drink Chinotto makes the perfect poaching liquid for pears and base for these puddings. A scoop of rum-laced gelato seals the deal. You'll need to start this recipe at least a day ahead, and you'll need a kitchen thermometer, an ice cream machine and 4 x 350ml-capacity ovenproof metal ramekins.
Ingredients (21)
- 115g unsalted butter, softened, plus extra, to grease
- 115g caster sugar
- Finely grated zest of 2 limes
- 3 eggs
- 1 cup (150g) plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- ¼ cup (60ml) milk
- ¼ cup (60ml) Chinotto soft drink
Poached pears
- 300ml Chinotto soft drink
- 350g caster sugar
- 1 cinnamon stick
- 1 licorice stick (from specialty grocers)
- 4 pears, peeled and cored
Zanzibar gelato
- 300g sultanas, chopped
- ⅓ cup (80ml) Zanzibar (or other dark rum)
- 580ml milk
- 165ml pure (thin) cream
- 130g caster sugar
- 45g skim milk powder
- 5g ice cream stabiliser (from specialty grocers)
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.For the gelato, combine sultanas and Zanzibar in a bowl, cover and set aside at room temperature to soak overnight.
-
2.The next day, place milk and cream in a small saucepan over medium-low heat and bring to 40°C on a kitchen thermometer. Add sugar, milk powder and stabiliser. Continue to heat to 83°C. Remove from the heat and place in the fridge to infuse for at least 4 hours. Transfer mixture to an ice cream machine and churn for 2 hours. Drain sultanas, discarding extra liquid, and add to the gelato in the last few minutes of churning.
-
3.For the poached pears, place Chinotto, sugar, cinnamon, licorice and 600ml water in a medium saucepan over medium heat. Stir to dissolve sugar, then add pears and reduce heat to low. Simmer for 1 hour, or until pears are tender. Remove pears from poaching liquor and set aside, then increase heat to medium-high and simmer liquor for 30 minutes or until reduced by three-quarters. Remove from the heat.
-
4.To make puddings, preheat oven to 150°C/130°C fan-forced. Grease 4 x 350ml-capacity ovenproof metal ramekins.
-
5.Place butter, sugar and lime zest in a stand mixer fitted with the paddle attachment and beat until smooth. Add eggs, one at a time, mixing well after each addition. (The mix may look like it has split, but will come back together.) In a separate bowl, sift together flour, baking powder, ginger and ½ tsp salt flakes. Add one-third of the flour mixture to the butter mixture, fold to combine, then mix in half of the milk and Chinotto. Repeat with one-third of the flour mixture, remaining milk and Chinotto, then fold in remaining flour mixture.
-
6.Pour batter into prepared ramekins and place on a baking tray. Bake puddings for 25-30 minutes, until cooked through.
-
7.Invert warm puddings onto plates and top with poached pear and Zanzibar gelato. Drizzle with poaching syrup, and serve any extra alongside.
Reviews
Join the conversation
Log in Register