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Alana’s Rif On Nanna’s Golden Syrup Dumplings
Recipe by Alana Lowes
Try Alana Lowes' Rif On Nanna’s Golden Syrup Dumplings today!
- Steps
- Ingredients
Ingredients
Tarragon Oil
Tarragon Ice Cream
Golden Syrup Crumble
Golden Syrup & Brandy Sauce
Indian Style Gulab Jamun Dumpling
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Steps
- Preheat the oven to 180°C, fan-forced.
- Preheat a deep fryer to 160°C.
- Prechill an ice cream machine.
- For the Tarragon Oil, prepare a medium bowl of iced water and bring a saucepan of water to the boil.
- Place the tarragon into the boiling water for 10-15 seconds and then plunge into the iced water until chilled. Drain and squeeze out as much of the water as possible.
- Place the blanched tarragon and the oil into the jug of a stick blender and blitz for 1-2 minutes, until the oil turns green and the tarragon leaves are pureed. Drain in a muslin-lined sieve. Set aside 70ml for the tarragon ice cream and reserve the remaining for serving.
- For the Tarragon Ice Cream, place the cream, milk and vanilla into a medium saucepan over a medium heat. Bring to a gentle simmer.
- In a medium bowl, whisk together the egg yolks and sugar until light and fluffy. Pour approximately a quarter of the hot milk mixture into the eggs, while whisking and then return to the saucepan and continue to whisk to fully incorporate.
- Return to a medium heat and using a spatula, keep stirring until the mixture thickens to a thin custard consistency. Test the thickness by dipping the spatula into the anglaise and run your finger through it. It should coat the back of the spoon with the line holding.
- Pour the hot anglaise into a baking tray and cover the surface with cling film. Place in the freezer for 20 minutes to cool.
- Remove from the freezer and strain into a bowl. Whisk through the tarragon oil slowly to emulsify then place into an ice cream churner and churn according to the machine’s instructions. Place in the freezer until ready to serve.
- For the Golden Syrup Crumble, place the flour and butter into a small bowl and rub together until it resembles wet breadcrumbs. Mix in the golden syrup, brown sugar and salt until a thick sticky dough.
- Place the dough onto a sheet of baking paper and place another sheet of baking paper on top. Using the palm of your hand, spread out roughly to about 3-4mm thickness. Remove the top piece of baking paper and place in the oven for 10-12 minutes or until golden and cooked through. Allow to cool on a baking rack then break into small shards. Set aside.
- For the Golden Syrup & Brandy Sauce, place all the ingredients into a small saucepan over a medium heat and bring to a simmer. Reduce the heat and allow to simmer for 15-20 minutes, until reduced by a third and slightly syrupy. Set aside in the saucepan.
- For the Indian Style Gulab Jamun Dumpling, sift the milk powder, plain flour, ground ginger and baking powder together into a medium bowl. Add the butter and using your fingers, rub together until the mixture resembles fine breadcrumbs.
- Add the golden syrup, yoghurt and milk. Mix to combine, ensuring the golden syrup is evenly dispersed. Add another tablespoon of milk if needed - the mixture should be a little sticky at this point but will become less so as it hydrates. Set aside for 5-10 minutes until no longer sticky
- Using a small ice cream scoop or a tablespoon measure, scoop out balls of the dumpling dough. Using your hands, roll into a small ball, about 3cm diameter. Continue rolling until smooth and without any cracks or creases. Place on a tray and repeat with remaining dough.
- Drop the dumplings into the hot oil, a few at a time, and cook for 3-4 minutes, until a deep golden colour and cooked through. Turn the dumplings half-way through.
- Meanwhile, warm the sauce again.
- Set cooked dumplings aside in a bowl and pour some of the warm sauce over the dumplings. Reserve the remaining sauce to serve.
- To serve, place 6 dumplings into each bowl, arranging in a flower shape - one in the middle and the remaining 5 around in a circle. Place the golden syrup shards in and around the dumplings. Place a single tarragon leaf onto the top of each dumpling. Pour the warm sauce over and around the dumplings. Quenelle the ice cream and place beside the flower, create a little well in the centre of the quenelle. Pour the tarragon oil into this and around the dish. Serve with the warm sauce.
