Recipe: Strawberry and passionfruit cream hotdogs
Photo: Stuart West
If you haven't yet sampled a sweet hotdog, now's the time! These delicious brioche bun delights combine all the sweet summer flavours of strawberry, elderflower and whipped passionfruit cream and make the perfect no-plate-required dessert. Don't be put off by the list of components, it's all straightforward to make and worth the extra effort to create!
Strawberry and passionfruit cream hotdogs
Preparation time: 45 minutes Resting time: 2 hours Cooking time: 30 minutes Makes: 6
Ingredients
Elderflower jelly
330ml sparkling elderflower 4 leaves of fine leaf gelatine 6 small brioche hot dog buns 2 knobs of butter, melted 4 tablespoons maple syrup pinch of salt 6 tbsp chopped hazelnuts
Passionfruit cream
4 passionfruits 125g mascarpone 125ml whipping cream ½ tbsp. caster sugar 125g small strawberries, washed a few small mint leaves for garnish
Method
Make the jelly by soaking the gelatine in ice cold water. Warm the sparkling elderflower until it’s lukewarm but not boiling. Once the gelatine is translucent, squeeze out all the water and add to the elderflower. Whisk until the gelatine has completely dissolved. Pour into a shallow Tupperware and leave in the fridge for 3-4 hours or until the jelly has set.
Cut each passionfruit in half and scoop out the flesh. Place in a sieve and press the juice through. Whisk the cream to soft peaks with the sugar and then fold in the mascarpone with the passionfruit juice. Place in a piping bag with a small star tip nozzle and set in the fridge until needed. Keep the passionfruit seeds too.
Mix the melted butter with the maple syrup. Heat your grill to high. Cut a v-shape all lengthways along the spine of the brioche bun (this will make room for the fillings and allow it to stand up straight).
Liberally brush the brioche buns across the sides. Place under the grill for 1 minute (be careful as they burn quickly). Remove, brush again, and sprinkle liberally with hazelnuts.
To assemble
Pipe a small line of passionfruit cream in the bottom of the bun, add a few passionfruit seeds. Cut the jelly into small cubes, add them along with the strawberries and some more cream with a few mint leaves.
Top tip
If the mascarpone is very stiff, beat it a little before folding it into the cream.
No time to make jelly? Brioche buns lightly toasted with a simple whipped cream and strawberries make for a delicious dessert too. This recipe makes more jelly than you need, so try serving with a little ice cream on another day.
Recipe originally featured in the Daily Mail.
Head over to Khoollect for more dessert inspiration, including:
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Zumbo's Just Desserts is airing on Channel 7 Australia during August and September 2016. Tune in to catch Rachel on Monday, Tuesday and Wednesday nights at 7.30pm, or watch online (Australia only).
