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Yam Knedle with Ooray Plums, Strawberry Gum Ice Cream & Sunrise Lime Syrup
Recipe by Snezana Calic
Try Snez Calic's Yam Knedle with Ooray Plums, Strawberry Gum Ice Cream & Sunrise Lime Syrup today!
- Steps
- Ingredients
Ingredients
Strawberry Gum Ice Cream
Damper Breadcrumbs
Caramel Centres
Yam Dumpling Dough
Golden Syrup & Sunrise Lime Sauce
For Assembly
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Steps
- Preheat oven to 200°C fan-forced.
- Pre-chill and ice cream machine.
- For the Strawberry Gum Ice Cream, heat milk and cream in a saucepan with torn strawberry gum leaves. Bring to a boil, then allow to infuse for 15 minutes.
- In a large bowl, whisk egg yolks with sugar until pale and airy. Reheat infused milk, then slowly temper into the egg mixture.
- Return to heat and cook until the anglaise reaches 80-85°C and thickens, approximately 5 minutes.
- Strain and pour into a baking tray. Cover the surface with cling film and place in the freezer for 20 minutes to cool.
- Add to an ice cream machine and churn according to the manufacturer’s instructions. Transfer to a sealable container and set aside in the freezer.
- Meanwhile, prepare the Damper Breadcrumbs. Mix the flour, salt, sugar and pepperberries together in a bowl. Add cold butter and rub-in until a crumble texture.
- Gradually add the milk and bring the dough together with a fork. Knead slightly - it should be sticky, but hold its shape.
- Flatten the dough onto a large tray to a thickness of 1cm and bake for 25 minutes or until golden and cooked through.
- Transfer to a wire rack and allow to cool, then break up into a food processor and blitz to a coarse crumb texture. Set aside in a bowl for crumbing the dumplings.
- For the Caramel Centres, prepare a tray with a sheet of 25mm silicone dome moulds.
- In a medium saucepan, melt sugar on a high heat until deep amber brown.
- In a separate saucepan, heat milk with golden syrup. Carefully pour the milk mixture into the caramel, whisking constantly until smooth. Season with salt.
- Pour into the moulds and place in the freezer for at least 30 minutes or until required.
- For the Yam Dumpling Dough, cut the yam into large 3cm slices and place into a microwave-safe bowl, cover with cling wrap and microwave for 15 minutes until soft. Allow to cool slightly until cool enough to touch, then peel the flesh.
- Using a potato ricer or a spatula and a drum sieve, push the flesh through to create a soft fluffy mash.
- Add to a bowl with the remaining ingredients. Mix in together until a soft, slightly sticky dough forms, similar to gnocchi. Adding more flour or milk if necessary. Cover and set aside until ready to assemble
- For the Golden Syrup & Sunrise Lime Sauce, combine all the ingredients in a saucepan. Place on a low heat and using a fork, mash the limes. Simmer for 10 minutes, until fragrant and slightly thickened. Strain and set aside.
- To assemble the dumplings, heat a deep-fryer to 180°C or fill a large saucepan with 8cm of oil and bring to temperature on a medium heat.
- Prepare a large saucepan of boiling water and a tray sprinkled with sugar.
- Remove the pips from the plums and set aside.
- Remove the caramel centres from the freezer. Take approximately 30g of the yam dough and place in your hand. Flatten into a thin round disc.
- Place a caramel centre and one Ooray plum in the middle. Seal the dough around it, forming a smooth ball. Place on a tray. Repeat for all dumplings.
- Boil the dumplings in simmering water for 3–4 minutes, or until they rise to the surface. Remove with a slotted spoon onto the tray and allow to cool slightly.
- Prepare three small bowls along-side the prepared damper breadcrumbs. Place whisked egg in one bowl and flour in another. Add sugar to the other.
- Dip each dumpling in the egg, roll to coat. Repeat in the flour then the breadcrumbs.
- Place in the hot oil and fry for 1 minute until golden and crisp.
- Drain on paper towels and then toss in a bowl of sugar.
- Serve warm dumplings in a bowl with a scoop of strawberry gum ice cream. Drizzle with sunrise lime syrup and garnish with extra golden syrup if desired.
