Goulburn Valley Recipes To Impress This Valentine’s Day

February 13, 2019

Goulburn Valley Pear & Dark Chocolate Mousse

Ingredients:

  • 170g unsweetened dark chocolate
  • 1 3/4 cups almond milk
  • 1 cup (about 12) Medjool dates
  • Pitted Goulburn Valley pears Pomegranate juice (optional)
  • Coconut cream (optional)
  • Freeze dried raspberries (optional)

Method:

  1. Roughly chop the chocolate into small chunks. Melt in the microwave or using a double boiler.
  2. In a blender, combine the almond milk and dates. Blend on high until smooth.
  3. Add the melted chocolate and blend again until combined.
  4. Pour into small bowls or jars. Refrigerate for at least 4 hours until set.
  5. Top with Goulburn Valley pears, pomegranate juice, coconut cream and crushed freeze-dried raspberries. Enjoy!

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Peach Bellini

Serves 8-10

Ingredients:

  • 2 bottles of prosecco or tonic water
  • 1⁄2 of Thyme
  • 1⁄2 Lemon, juiced
  • 700g Goulburn valley Peaches blitzed in food processor or blender

Method:

  1. Blend Goulburn Valley Peaches and lemon juice in food processor or blender until smooth.
  2. Place 3 tablespoons of peach puree into each champagne glass. Leftover peach puree can be stored in the fridge for up to 5 days.
  3. Add 2 to 3 sprigs of thyme and top with prosecco, or for a mocktail tonic water. 4. Enjoy!

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Goulburn Valley Peach Panna Cotta

Makes 6

Ingredients:

  • 10 gelatine sheets
  • 1/2 cup full cream milk
  • 1 1/2 cups thickened cream
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1 vanilla pod
  • 700g Goulburn Valley peaches, drained
  • To serve: berries, strawberry sauce, edible flowers

Method:

  1. In a blender, blitz Goulburn Valley Peaches into a puree.
  2. Soak gelatine in room temperature water for 5 to 7 minutes.
  3. Meanwhile, heat a medium saucepan over medium heat. Place milk, cream, sugar,cinnamon, vanilla beans and pod. Whisk until bubbles form around the edge, remove from heat.
  4. Squeeze excess water from gelatine sheets and whisk into mixture.
  5. Stir in 1 cup peach puree.
  6. Fill 6 ramekins or moulds of your choice and put in the fridge to set for at least 4 hours or up to 24 hours.
  7. When set, turn out the panna cotta onto serving plates and serve with the remaining peach puree, berries, strawberry sauce and edible flowers.

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Goulburn Valley Plum Daiquiri

Serves 1

Ingredients:

  • 2 Goulburn Valley Plums, pitted
  • 5 blueberries
  • 5 ml simple syrup
  • 45 ml white rum
  • 15 ml sloe gin
  • 20 ml lime juice
  • Blueberries and lime slice, to garnish

Method:

  1. In a cocktail shaker, muddle plums, blueberries and simple syrup.
  2. Add rum, sloe gin and lime juice.
  3. Fill three-quarters full of ice and shake until ice cold, 10 seconds.
  4. Using a Hawthorn strainer over the shaker and a not-too-fine sieve over a glass, strain into a large coupe glass.
  5. Garnish with blueberries and a lime slice

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Goulburn Valley Plum and Blueberry Cheesecake

Makes 6

Ingredients:

  • 1 3/4 cups Arrowroot biscuits crumbs
  • 1/3 cup salted butter, melted
  • 1 1/4 cups sugar 750g cream cheese, softened
  • 1 cup Greek yoghurt
  • 2 tsp vanilla extract
  • 3 eggs
  • 2 cups Goulburn Valley Plums, pit removed and sliced
  • 1 cup fresh blueberries
  • 1/4 cup & 1 tbsp water
  • 1 tbsp corn-starch
  • 100g white chocolate, shaved

Method:

  1. Preheat oven to 180C and grease a 20cm spring form pan.
  2. Whisk biscuit crumbs, butter, salt and 1/4 cup of the sugar together in a medium bowl until combined.
  3. Press firmly onto bottom of the pan. Bake for 10 minutes, then remove and let cool.
  4. Reduce oven heat to 160C.
  5. Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of aluminium foil, being sure that there are no gaps where water could seep through. Place the pan in a large roasting dish and bring a kettle or pot of water to boil in preparation for the water bath. Set aside.
  6. Using an electric mixer, beat cream cheese on medium speed for 3 minutes or until smooth.
  7. Add the remaining 1 cup sugar and beat for 1 minute.
  8. Add Greek yoghurt and vanilla, and beat for 2 minutes, stopping halfway to scrape the bottom of the bowl with a spatula.
  9. Add eggs, one at a time, beating on low speed after each addition until just blended.
  10. Pour into crust.
  11. Place the double pans on the bottom shelf in the oven.
  12. Carefully use a kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the spring form, so that it comes up about 3 cm around the springform.
  13. Bake about 1 hour 30 minutes, or until centre is almost set (The cake should still jiggle ever so slightly).
  14. Turn oven off, and open oven door slightly. Let cheesecake set in oven for 1 hour.
  15. Remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight.
  16. Meanwhile, prepare the plum and blueberry topping by placing Goulburn Valley plums, blueberries and 1/4 cup water in a medium sauce pan. Bring to a simmer and stir occasionally for 15 minutes.
  17. In a separate bowl, whisk together 1 tbsp water and corn starch. Stir into fruit mixture and boil for 1 minute or until the mixture thickens.
  18. Remove cheese cake from the tin, and top cheesecake with plum and blueberry topping, blueberries, Goulburn Valley plums and white chocolate shavings before serving. Enjoy!

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