Try this Hazels All Gold Christmas recipe, or contribute your own.
Suggest a better description1 For the Hazelnut Caramel: Gently heat 55g/2oz caster sugar and 2 tbsp water in a pan until the sugar dissolves. Increase heat and cook until the sugar turns to caramel. 2 Add the chopped nuts, mix together and tip out onto a piece of baking parchment paper. Allow to cool and then break up into small pieces. 3 Cut cheeks of flesh off either side of the mango stone, place in a centrifugal juicer with the pear and half the pineapple to make juice and mix in the ground mixed spice and ginger. Cut the flesh off the mango stone, peel and reserve. 4 Mix together the honey and white wine, dip in a quarter of the biscuits and use to line the sides and base of a large dessert dish. Chop the remaining biscuits and place in the bottom of the dish. 5 Whisk the egg whites until almost stiff, then gradually whisk in 115g/4oz caster sugar until stiff. Add 3 tbsp juice and the remaining wine and honey mixture to the whisked egg whites and fold together. 6 Spoon some of the mixture into the dessert dish and sprinkle over some of the nut caramel. Spoon on the rest of the meringue and finish with another layer of nuts. Scatter the chopped mango over the top. 7 Heat the olive oil in a frying pan. Cut the remaining pineapple into slices, cut off the peel and add to the pan. Fry until golden brown on both sides. 8 Flood the plate with the remaining juice and arrange the pineapple slices in the centre. Place a piece of gold leaf on top of each pineapple slice and gently press down. Decorate the plate with orange slices. NOTES : Chef - Richard Cawley Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (1059g) | ||
Recipe Makes: 2 servings | ||
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Calories: 829 | ||
Calories from Fat: 27 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 336.8mg | 12 % | |
Potassium 1093.2mg | 29 % | |
Total Carbohydrate 188.5g | 55 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 177.5g | ||
Protein 24.9g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 829
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