RECIPE: SATAY SUNDAES BY HOWARD MIDDLETON FROM BAKE OFF SERIES 4
Great Bristish Bake Off previous series recipe
Great British Bake Off star Howard Middleton shares a delicious gluten-free dessert recipe.
A deconstructed satay sauce in dessert form (where do I think these up from?), this includes coconut milk, chillies and lime, but I opted for cashews instead of the usual peanuts. Once made, the dairy-free ice cream can sit in the freezer and the cashew biscuits in a tin, ready for construction whenever you’re ready, be that Satay night or Sundae morning.
Makes at least 4 servings
For the chilli coconut ice cream
• 2 x 400ml cans of coconut milk
• 3 tbsp maple syrup
- 1 20 of the best places to eat out in St Ives
- 2 WIN a holiday to the Isles of Scilly worth £1000
- 3 5 up-and-coming Sussex artists to watch in 2021
- 4 5 of the best day trips in Yorkshire
- 5 For sale: Yorkshire's dreamiest coastal view
- 6 WIN a stay at Hornington Manor's new shepherd huts
- 7 Wild Essex: 5 hotspots for nature lovers
- 8 Win a 2 night beach stay at The Beachcroft Hotel in Sussex
- 9 20 of the best restaurants in Hertfordshire
- 10 6 waterfall walks in Derbyshire and the Peak District
• seeds from 3–4 cardamom pods
• 1/4tsp fennel seeds
• 1/4tsp dried chilli flakes
For the cashew chopsticks
• 1 large egg white (or equivalent pasteurised egg white)
• 50g icing sugar
• grated zest of 1 lime
• 100g cashew nuts, roughly chopped
• 1 papaya
• 2 passion fruit
• Any other tropical fruit of your choice
1. Whisk together all the ice-cream ingredients, then pour the mixture into a shallow freezerproof dish or tub. Freeze for 45 minutes.
2. Take it out of the freezer and vigorously stir with a spatula or wooden spoon, bashing it about to break up any ice crystals. Pop it back in the freezer.
3. After 30 minutes, repeat the vigorous stirring and bashing, and do this every 30 minutes for the next 3 hours or so until you have achieved a good ice-cream consistency. You can now cover the ice cream and leave it in the freezer until you need it.
4. Preheat the oven to 160ºC/140ºC fan/gas 3 and line a baking sheet with baking
5. In a small mixing bowl, whisk the egg white with the icing sugar and lime zest just enough to break the egg white up a little. Add the chopped cashew nuts, and then spoon 8 trails of the mixture onto the lined baking sheet. You can tidy them up with wet fingers.
6. Bake for about 10–12 minutes until pale gold in colour. As soon as they come out of the oven, you can tidy up any rough edges with a sharp knife. Leave to cool and firm up on the baking parchment before you try to remove them. Store in an airtight tin until needed.
7. To assemble the sundaes, peel the papaya, remove its stone and use a melon baller to create little balls of fruit, (or you can just slice it) and place these in a sundae dish. Add scoops of the coconut ice cream, passion fruit seeds and pulp,along with any other tropical fruit, and finish with another scoop of ice cream. Top with two of the cashew chopsticks.
Howard’s tip: Some people are sensitive to mono-diglyceride so choose a coconut milk that doesn’t have this as an emulsifier. Most coconut milks are just coconut and water but there are some brands that contain additives.
To discover beautiful baking products, head over to the Great British Life.