List Dessert = [
  {
    "name": "gin and cherry trifle",
    "items":
        "1.5kg pitted cherries (fresh or frozen), plus 500g fresh, halved and pitted\n460g caster sugar\n2 tsp coriander seeds, toasted, lightly crushed\n1 tsp juniper berries, lightly crushed\n12 (20g) gelatine leaves (we used McKenzie’s)\n1 cup (250ml) gin, plus 2 tbs extra\nJuice of 2 lemons, strained\n2 cups (500ml) full-cream milk\n2 cups (500ml) thickened cream\n1 tsp vanilla extract\n½ tsp ground mixed spice\n10 egg yolks\n¼ cup (35g) cornflour\n½ cup (70g) hazelnuts\n1 cup (320g) lemon curd\n450g panettone, crusts removed, sliced into 1cm-thick slices\n½ cup (125ml) elderflower cordial\n2 cups (500ml) double cream\nElderflowers, to serve (optional)",
    "process":
        "1. Place cherries, 200g sugar, coriander seeds, juniper berries and 600ml water in a pan. Bring to the boil, stirring to dissolve sugar, then reduce heat and simmer for 15 minutes. Meanwhile, soak gelatine in cold water to soften. Pass cherry mixture through a fine sieve into a large jug, gently pressing cherries to release juice (discard solids). Measure 1 litre (4 cups) of liquid for jelly, reserving remaining separately. Squeeze excess water from gelatine, add to hot cherry liquid and stir until dissolved. Stir in gin and lemon juice. Pour into a 3.5-litre trifle dish. Chill for 2 hours to set.\n2. To make custard, place milk, thickened cream, vanilla and mixed spice in a heavy-based pan over medium heat and, stirring occasionally, bring to just below boiling point. Remove from heat. In a bowl, whisk egg yolks, cornflour and 110g sugar until thick and pale. Whisking continuously, slowly pour cream mixture into egg mixture. Return mixture to the pan and whisk over medium-low heat for 3 minutes or until thickened. Transfer to a stand mixer and whisk on medium for 15 minutes or until cool. Cover and chill.\n3. Line a baking tray with baking paper. Place hazelnuts, 75g sugar and 1/3 cup (80ml) water in a saucepan over medium heat and cook, stirring continuously, for 8-10 minutes until sugar crystallises. Pour onto tray, cool, then roughly chop\n4. Spread curd on one side of each slice of panettone and sandwich slices together curd-side in. Cut each into 6 squares.\n5. Place reserved cherry liquid, extra gin, ¼ cup (60ml) cordial and remaining 1/3 cup (75g) caster sugar in a small saucepan, bring to the boil and cook for 5 minutes or until reduced by half. Place fresh cherries in a bowl, pour hot liquid on top and chill until completely cool.\n6. Beat double cream and remaining cordial in a stand mixer to soft peaks.7. To assemble, pour chilled custard over jelly. Scatter panettone over and spoon cherries and syrup on top. Finish with elderflower cream, then scatter with frosted hazelnuts and elderflowers, if using.",
    "preTime": "-",
    "cookTime": "-",
    "serves": "10",
    "asset": "assets/Curated/dessert.jpg",
  },
  {
    "name": "Strawberry and vanilla jelly with sherbet",
    "items":
        "6 x 250g punnets strawberries, hulled\n1 1/2 cup (330g) caster sugar\n2 tsp vanilla extract\n10 titanium-strength gelatine leaves\n300ml thickened cream\n100g pure icing sugar, sifted\n250g creme fraiche\nSTRAWBERRY SHERBET\n100g pure icing sugar, sifted\n40g corn flour, sifted\n2 tsp citric acid\n1/2 tsp bicarb soda\n50g freeze-dried strawberries, crumbled",
    "process":
        "1. To make the jelly, place 4 punnets of the hulled strawberries in a blender with 3 cups (750ml) cold water, sugar, vanilla and whiz until smooth. Thinly slice remaining strawberries. Soak gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place 11/2 cups (375ml) boiling water in a heatproof bowl and stir the gelatine leaves in to dissolve. Set aside to cool, then stir gelatine liquid into the strawberry puree. Strain the strawberry mixture through a fine sieve into a large bowl, then pour into an 3L trifle or serving dish. Cool completely to room temperature then add the sliced strawberries. Refrigerate for 8 hours or overnight until set. When ready to serve, whisk cream and icing sugar together until stiff peaks. Whisk in the creme fraiche. Chill until ready to serve.\n2. Just before serving, make the sherbet. For the sherbet, combine ingredients in a bowl and keep in an airtight container until ready to serve.\n3. Spoon the cream mixture over the jelly, then scatter with the strawberry sherbet, to serve.",
    "preTime": "-",
    "cookTime": "-",
    "serves": "12",
    "asset": "assets/Curated/sherbet.jpg",
  },
  {
    "name": "Salt-baked pineapple, basbousa and ashta",
    "items":
        "1 small (1.3kg) ripe pineapple, top removed (skin on)\n1/4 cup (55g) caster sugar\n1 tsp orange blossom water\n1/4 cup (35g) pistachios, roughly chopped, to serve\nSALT DOUGH\n5 cups (750g) plain flour\n750g fine cooking salt\n50ml vegetable oil\nBASBOUSA\n4 eggs\n1 cup (220g) caster sugar\n2/3 cup (100g) self-raising flour, sifted\n75g fine semolina\n225g unsalted butter, melted\nASHTA\n350g cream cheese, chopped\n300ml pure (thin) cream\n200g caster sugar\n1 vanilla bean, split, seeds scraped\n500g cottage cheese\n1 tsp orange blossom water\n1/2 tsp rose water",
    "process":
        "1. For the salt dough, place 2 cups (500ml) water with all the ingredients in the bowl of a stand mixer with the dough hook. Knead until just combined and smooth. Cover with plastic wrap and rest in refrigerator for 1 hour.\n2. Preheat oven to 220°C. Grease a large oven tray and line with baking paper. Remove dough from the fridge, turn out onto a clean work surface and roll out to 1cm thick. Place pineapple into the centre of the dough. Wrap up pineapple tightly to enclose, making sure you do not tear the dough. Bake for 1 hour 15 minutes, remove from oven and stand on a wire rack at room temperature for 2 hours. Carefully remove dough and peel the pineapple, maintaining its shape. Thinly slice pineapple widthwise and place slices into a large bowl. Scatter over sugar and add orange blossom water. Toss gently to combine and stand until ready to use.\n3. Reduce oven to 180°C. Grease the base and sides of a deep, 20cm square cake pan and line with baking paper.\n4. Meanwhile, for the basbousa, place the eggs and sugar in the bowl of a stand mixer with the whisk attachment and whisk until thick and glossy. Fold in the flour and semolina, followed by the butter. Pour into prepared cake pan and tap on bench to ensure it is evenly spread. Bake for 30 minutes, then reduce oven temperature to 160°C and bake for a further 10-15 minutes until golden brown and firm to touch. Remove from oven and stand on a wire rack to cool completely. Tear into rough 5cm pieces.\n5. For the ashta, pulse cream cheese, cream, sugar and vanilla in a blender until just combined (do not overwhip). Transfer to a bowl and fold in cottage cheese and orange blossom and rose waters.\n6. Layer ashta, basbousa and pineapple into 1½ cup (375ml) glasses. Top with pistachios and serve immediately.",
    "preTime": "-",
    "cookTime": "-",
    "serves": "8",
    "asset": "assets/Curated/pineapple.jpg",
  },
  {
    "name": "Panettone french toast with mixed berries",
    "items":
        "3 eggs\n1/3 cup (80ml) thin cream\n1/3 cup (80ml) milk\n2 tablespoons caster sugar\n1/2 teaspoon vanilla extract\n2 1.5cm-thick rounds of panettone* (cut across horizontally), quartered\n250g frozen mixed berries, thawed\n2 tablespoons icing sugar, plus extra to dust\n40g unsalted butter\nThick cream or yoghurt, to serve",
    "process":
        "1. In a wide, shallow bowl, beat eggs, cream, milk, sugar and vanilla. Add the panettone, turn to coat and leave to soak for 10 minutes, pressing down from time to time to ensure it soaks up the batter.\n2. Meanwhile, place half the berries in a blender with icing sugar and 1 tablespoon water. Blend until smooth. Combine with remaining berries and set aside.\n3. Heat half the butter in a non-stick frypan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1-2 minutes each side until golden. Keep warm while you repeat with remaining butter and panettone.\n4. To serve, place two slices on each plate, dust with icing sugar, and top with berry compote and a dollop of cream.",
    "preTime": "15min",
    "cookTime": "15min",
    "serves": "4",
    "asset": "assets/Curated/berries.jpg",
  },
  {
    "name": "Panettone, chocolate and cherry trifle",
    "items":
        "350g pitted cherries\n1/3 cup (80ml) sweet Marsala (see note)\n600ml thickened cream\n200g dark chocolate\n200g creme fraiche\n1/4 cup (35g) icing sugar, sifted, plus extra to dust\n1/3 panettone, torn into 3cm pieces",
    "process":
        "1. Combine the cherries and Marsala in a bowl and set aside. Meanwhile, place half the cream in a small saucepan over medium heat and bring to a simmer. Break 150g chocolate into pieces and add to cream, stirring until the chocolate ganache is smooth and combined. Set aside to cool.\n2. Whisk creme fraiche, icing sugar and remaining 300ml cream to soft peaks.\n3. To assemble the trifle, divide half the panettone among 6 x 1-cup (250ml) glasses and gently press into the bases. Top with half the cherries and a little of their soaking liquid. Spoon over half the ganache, then half the creme fraiche mixture. Repeat the process, finishing with the remaining creme fraiche mixture. Drizzle over remaining ganache, shave over remaining 50g chocolate and dust with icing sugar to serve.",
    "preTime": "10min",
    "cookTime": "10min",
    "serves": "6",
    "asset": "assets/Curated/panett.jpg",
  },
  {
    "name": "Turkish delight pavlova with raspberry sherbet",
    "items":
        "8 egg whites\n3/4 tsp cream of tartar\n2 cups (440g) caster sugar\n1 1/2 tsp cornflour\n1 tsp white vinegar\nChopped Turkish delight, edible dried rose petals (from gourmet food shops) & chopped pistachios, to serve\nROSEWATER CREAM\n600ml thickened cream\n1 cup (120g) pure icing sugar\n2 tsp vanilla extract\n1 tbs rosewater\n125g punnet raspberries\nROSÉ SYRUP\n3/4 cup (165g) caster sugar\n3/4 cup (185ml) rosé\n1 tbs rosewater, or to taste\nPink food colouring (optional)\nRASPBERRY SHERBET\n100g pure icing sugar, sifted\n40g cornflour, sifted\n2 tsp citric acid, sifted\n1/2 tsp bicarb soda, sifted\n50g freeze dried raspberries, crumbled",
    "process":
        "1. Preheat oven to 160°C. Grease 2 baking trays. Draw a 15cm-diameter circle on 2 sheets of baking paper, flip so the outline is on the underside. Use to line baking trays.\n2. To make the pavlova, place egg whites and cream of tartar in a stand mixer with the whisk attachment and whisk to soft peaks. With the motor running, add 1 tbs sugar every 30 seconds and continue whisking until well incorporated. Whisk for a further 8-10 minutes until the mixture is thick and glossy and sugar has dissolved.\n3. Add the cornflour and whisk until combined, then whisk in the white vinegar. Divide meringue evenly between the 2 prepared trays. Using a palette knife, smooth the sides and the top of the pavlova, using the drawn circles as a guide. Place pavlovas in the oven.\n4. Reduce oven temperature to 100°C.\n5. Bake pavlovas for 2 hours, swapping trays around halfway through the cooking time. Turn off the oven and let cool in the oven for at least for 4 hours or overnight until cooled completely.\n6. For the rosewater cream, whisk cream, icing sugar and vanilla to soft peaks. Add rosewater and whisk to stiff peaks, then divide into 2 portions. Using a spatula fold raspberries through 1 portion.\n7. Meanwhile, for the rosé syrup, place sugar and rosé in a small saucepan over medium-high heat and stir to dissolve sugar. Bring to the boil and cook for 8-10 minutes until slightly reduced. Cool, then stir in rosewater to taste. Allow to completely cool then add a few drops of pink food colouring, if using.\n8. Just before serving, make the sherbet. Combine ingredients in a bowl and keep in an airtight container until ready to serve.\n9. To assemble, place 1 pavlova on a serving platter. Top with raspberry cream and sandwich with second pavlova. Top with remaining vanilla cream, and scatter with Turkish delight, rose petals and pistachio. Drizzle with syrup and serve with the sherbet.",
    "preTime": "-",
    "cookTime": "-",
    "serves": "8",
    "asset": "assets/Curated/turkish.jpg",
  },
];
