Lindt Dessert-Off Recipes
Lindt Dessert-Off Recipes
Two of SA's favourite food bloggers go head to head in a Lindt Dessert-Off.
Today in the loft we’ve invited two food bloggers to compete in our first ever Dessert-Off! From the blog Butterfingers is Ming-Cheau Lin and on our right from Gathered is Nikki Albertyn. We’ve asked each blogger to make a dessert, the catch is they only have 10 minutes.
Here are the recipes from each blogger:
Nikki Albertyn – Gathered
Lindt 70% Dark Chocolate + Pistachio Mini Ice Cream Waffle Sandwiches
Serves 4 (makes 12 small sandwiches)
- 2L Pistachio ice cream
- 6 Syrup waffles
- 200g 70% Lindt dark chocolate, finely chopped
- 100g shelled Pistachios, roasted and coarsely chopped
- Smoked Maldon Salt flakes
Equipment: toaster, 4cm round cookie cutter
Preheat the oven on grill at 200°C.
Remove your ice cream from the freezer so that it can soften a bit.
Cut out 4 rounds from each waffle using your cookie cutter, place on a baking sheet and grill in the oven for 5 minutes until they begin to brown.
Bring a pot of water to the boil and remove from the heat. Place your chopped chocolate in a glass bowl over the boiling water and stir to melt.
Dip an ice cream scoop into warm water and make small pistachio ice cream balls. Sandwhich your pistachio ice cream between 2 rounds of toasted waffles.
Dip half of the mini ice cream sandwiches into your melted chocolate and sprinkle with roasted pistachios and smoked Maldon salt flakes. Place three mini sandwiches on a plate with an extra lashing of melted chocolate and serve.
Voila! A quick and easy crowd-pleasing dessert that can be adapted for kids by using chocolate or vanilla ice-cream and adding tons of colourful sprinkles
Ming-Cheau Lin – Butterfingers
- 1 egg
- Canola or sunflower oil (greasing the pan)
- 100ml water (room temperature to cool)
- 150g self raising flour
- 80g toasted peanuts (ground)
- 70g brown sugar
- Mystery ingredient: 3 blocks of chopped Lindt dark chocolate
- A few pinches of Chinese Five Spices
Ground toasted peanuts, panfry for a minute or two then set aside, it makes it more fragrant.
Mix egg and water in a mixing bowl until even.
Add sifted flour into the liquid and mix it until it's smooth.
Lightly grease a 27–30cm flat frying pan and put it on medium heat.
Pour the batter into the warm pan, use a ladle or serving spoon to spread the batter out, and watch it bubble, it's beautiful.
After 4 minutes, sprinkle the filling onto one half of the pancake.
Use a spatula to lift the one half and fold it over like an omelette.
Warm each side for 30 seconds, then dish out the pancake and cut into wedges.
Banana and Coconut Cream Pudding
Heat chunks of banana on a pan with a little oil, add 1 Tbsp brown sugar. Once the brown sugar has melted, add half a cup of coconut cream.