Fidelma Boyce's dish from the ice-cream and sorbet flavour challenge in MasterChef Ireland 2012

Ingredients

  • donut peaches
  • 120 g plain flour
  • 80 g butter
  • 1 egg
  • 1 tsp vanilla essence
  • zest of ¼ lemon
  • 50 g icing sugar
  • 5 egg yolks
  • 200 ml milk
  • 100 g caster sugar
  • 250 ml cream
  • 1 tblsp honey
  • rosemary
  • 100 g caster sugar
  • 200 ml water
  • 60 g icing sugar
  • 60 g ground almonds
  • 1 egg
  • 20 g flour
  • 50 g skinned almonds
  • 50 g caster sugar

Method

  • Make stock syrup by boiling caster sugar and water.
  • Add the rosemary to the stock syrup and boil.
  • Make custard for ice-cream by whisking the egg yolk and sugar together.
  • Boil the milk in the saucepan.
  • Flavour the milk with the rosemary, stock syrup from the rosemary and the honey.
  • Add the milk to the custard mix.
  • Then transfer this to a saucepan and heat to 65°C. Transfer the custard mix to fridge and cool to 5°C.
  • Once cooled to 5°C mix in the cream and transfer to the ice-cream maker for 8 minutes. Set in freezer.

Method

  • Sieve icing sugar and flow together. Stir in the grated lemon zest
  • Rub in butter to mixture
  • Combine with egg yolk and vanilla essence
  • Lightly knead the dough and set aside to rest in fridge
  • Once cooked in fridge roll the pastry and press into tins
  • Leave the tins to rest in fridge
  • Cook at 180°C and bake blind for 12 minutes
  • Remove the baking beans and brush the base with eggs. Return to the oven for 5-10minutes until golden

Method

  • Combine flour, icing sugar, ground almond, egg to a plate
  • Pipe this onto pastry case
  • Bake this in the pastry case for 10-15 minutes
  • Thinly slice the peaches
  • Place these on top of the frangipane
  • Return to the oven for 10 minutes

Method

  • Put almonds and sugar in a pan
  • Dissolve the sugar and wait till it turns to caramel
  • It is done when almonds pop
  • Place on a baking tray and allow to cool
  • Put this in a blender and pulse to a fine grain
  • Place on a plate and sprinkle the tart with the praline.