Servings: 16

Black Garlic Canelé: subheading: Black Garlic Canelé:
450g full cream milk 450g full cream milk
50g unsalted butter 50g unsalted butter
230g caster sugar 230g caster sugar
5g fine sea salt 5g fine sea salt
5 cloves black garlic, peeled 5 cloves black garlic, peeled
120g plain flour 120g plain flour
1 egg 1 egg
2 egg yolks 2 egg yolks
extra butter for greasing, room temperature extra butter for greasing, room temperature
 
Goat Milk Yoghurt and Pomegranate Ripple Ice Cream: subheading: Goat Milk Yoghurt and Pomegranate Ripple Ice Cream:
150g goat milk yoghurt 150g goat milk yoghurt
150g thickened cream 150g thickened cream
3g fine sea salt 3g fine sea salt
3 egg yolks 3 egg yolks
55g caster sugar 55g caster sugar
1 pomegranate or 80-100ml pomegranate juice 1 pomegranate or 80 to 100ml pomegranate juice

Preheat oven to 220°C fan-forced. Pre-chill ice cream machine.
For the Black Garlic Canelé, place milk, butter, sugar and salt in a small saucepan and stir over medium heat for 5 minutes or until butter has melted and sugar has dissolved. Add black garlic and process with a stick blender. Strain mixture through a fine mesh sieve into a clean bowl.
Place flour, egg, yolks and one third of the garlic milk mixture into a clean mixing bowl and whisk until smooth. Gradually whisk in the remaining milk mixture until the batter is smooth and homogenous.
Grease 16 canelé moulds each with a teaspoon of butter. Place moulds onto a baking tray and fill with batter until 1cm below the top of the moulds.
Bake for 20 minutes, then reduce temperature of the oven to 190°C and cook canelé for a further 33 to 35 minutes.
Remove canelé from the oven and leave to stand at room temperature for 5 minutes before inverting onto a wire rack to cool. Set aside at room temperature until ready to serve.
For the Goat Milk Yoghurt and Pomegranate Ripple Ice Cream, place yoghurt, cream and salt in a medium saucepan over medium heat until the mixture barely begins to simmer.
Meanwhile, whisk egg yolks and sugar in a mixing bowl until the mixture thickens and turns slightly pale in colour. Add a third of the hot yoghurt mixture to the yolk mixture and whisk to combine, then whisk in the remaining yoghurt mixture.
Return the mixture to the saucepan and place back over medium heat, stirring constantly for approximately 3 minutes or until the mixture registers 84°C on a thermometer. Strain the mixture through a fine mesh sieve into a clean bowl and place over a large bowl of iced water to chill. Churn the chilled mixture in an ice cream machine as per manufacturer’s instructions.
Meanwhile, halve a pomegranate and separate the seeds from the fruit. Juice the seeds to obtain the juice, discarding the pulp. Add a third of the churned ice cream to the pomegranate juice and stir to roughly combine, then swirl the pomegranate ice cream through the remaining two thirds ice cream in a container until you achieve your desired swirl effect. Set container of ice cream aside in the freezer until ready to serve.
For the Salted Macadamia Crumb, place macadamias onto a baking tray and toast in the oven until golden brown, about 10 minutes. Roughly chop macadamias and set aside.
Meanwhile, place butter into a small saucepan over medium heat for approximately 5 minutes, stirring constantly until butter turns a light brown. Strain through a fine mesh sieve into a clean bowl and set aside at room temperature until butter cools.
Combine cooled brown butter, caster sugar, flour and salt in a mixing bowl and spread thinly on a lined baking tray. Bake in the oven slightly darker than golden brown, about 18 to 20 minutes. Remove from the oven and allow to cool at room temperature.
Crush cooled crumb in your hands to achieve a rough crumb consistency and toss with the chopped macadamias. Season with salt to taste. Set aside at room temperature until ready to serve.
To serve, place Black Garlic Canelé onto serving plates. Add some Salted Macadamia Crumb next a small rocher of Goat Milk Yoghurt and Pomegranate Ripple Ice Cream.