recipes
Sunny Ridge Farm
244 Shands Rd, Main Ridge VIC 3928
Contact: +61 3 5989 4500

Eton Mess

Preparation time : 10 minutes
Makes : 4

500g strawberries,washed and hulled

400ml double thick cream

3 x 7.5cm ready-made meringue
nests, crushed

1 tablespoon ginger cordial

Fresh mint sprigs to garnish

 

Puree half the strawberries in a blender. Chop the remaining strawberries, keeping four aside for decoration. Whip the double cream until it forms stiff peaks. Fold in the strawberry puree and half of the crushed meringue pieces. Then fold in the chopped strawberries and ginger cordial.

Spoon equal amounts of the mixture into four chilled glasses. Serve garnished with the remaining strawberries, crushed meringue pieces and a sprig of mint.

 

Petit Fours

Preparation Time: 20 minutes
Cooking Time: 10
Makes: as desired

Sunny Ridge Strawberry Ice Cream

Quality Belgian Chocolate buds (for melting)

Cocktail Sticks

Parisienne Scoop (or melon baller)

 

Make the desired amount of mini strawberry ice cream balls using the Parisienne scoop.

Put onto a tray and allow to set in the freezer.

Melt the Belgian Chocolate in a heat resistant bowl over a pot of boiling water until the chocolate is heated through and has a runny consistency. Make sure you stir the chocolate frequently and make sure that it doesn’t burn dry Push each ice cream ball onto the end of a cocktail stick (but not too far as you will want to remove it later)

Dip the ice cream balls into the melted chocolate and stand them upright in the freezer to set. Try sticking them into a potato so you don’t get any flat sides.

When ready, remove the balls from the cocktail sticks, dust them with coco powder and serve garnished with a handful of cut strawberries.

 

Vanilla Crème Brûlèe

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recipe
 

Vanilla Crème Brûlèe

Preparation Time: 20 minutes
Cooking Time: 10
Makes: as desired

Sunny Ridge Strawberry Ice Cream

Quality Belgian Chocolate buds (for melting)

Cocktail Sticks

Parisienne Scoop (or melon baller)

 

Preheat oven to 140ºC

Place the egg yolks and caster sugar into a bowl and add the vanilla seeds and pods. Using a whisk, gently combine the mixture then slowly stir in the cream and milk

Pass the mix through a sieve and divide between size small oven proof dishes or ramekins (about 9cm diameter and 2.5cm deep)

Place in the oven and cook for about 1 ½ - 2 hours until set on the top. To check, move the dish and if the cream mixture ripples, it is not cooked. Be careful not to overcook as this will cause the top of the brûlée to crack

Remove from the oven and place in the fridge until set (about 1 hour)

Dust the surface with Demerara sugar and grill until golden brown Garnish with fresh raspberries and serve immediately

 

Strawberry Cookies

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recipe
 

Strawberry Cookies

Preparation Time: 20 minutes
Cooking Time: 10
Makes: as desired

Sunny Ridge Strawberry Ice Cream

Quality Belgian Chocolate buds (for melting)

Cocktail Sticks

Parisienne Scoop (or melon baller)

 

Preheat oven to 140°C/275°F

Slice strawberries, sprinkle with icing sugar and lay on a sheet of baking paper. Place into the oven for 2 hours until dried. Remove and leave to cool

Turn oven up to 200°C/400°F

Beat the brown sugar and butter until pale and fluffy. Add the beaten egg and vanilla seeds, then fold in the strawberries, baking powder and flour

Place spoonfuls of the mixture onto a non-stick baking sheet and bake for 12-15 minutes or until golden brown

To serve, dust with icing sugar and serve with fresh strawberries

Dip the ice cream balls into the melted chocolate and stand them upright in the freezer to set. Try sticking them into a potato so you don’t get any flat sides

When ready, remove the balls from the cocktail sticks, dust them with coco powder and serve garnished with a handful of cut strawberries

 

Vanilla Panna Cotta (w) Strawberries

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recipe
 

Vanilla Panna Cotta (w) Strawberries

Preparation Time: 20 minutes
Cooking Time: 10
Makes: as desired

Sunny Ridge Strawberry Ice Cream

Quality Belgian Chocolate buds (for melting)

Cocktail Sticks

Parisienne Scoop (or melon baller)

 

Grease six ½ cup (125ml) moulds

Combine the cream, milk and sugar in a small saucepan, stir over a low heat until the sugar is dissolved. Stir in the vanilla essence

Sprinkle the gelatine over the water in a cup, stand the cup in a pan of simmering water and stir until the gelatine is dissolved

Stir the gelatine mixture into the cream mixture. Pour evenly into prepared dishes, cover and refrigerate for about 6 hours or until set

Combine the strawberries, orange juice and icing sugar in a medium bowl, cover and refrigerate for 1 hour

Just before serving, turn the panna cotta onto serving plates and serve with the strawberry mixture

 

Pancakes with Strawberries
& vanilla ice - cream

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recipe
 

Pancakes with Strawberries
& vanilla ice - cream

Preparation Time: Less than 30 minutes
Cooking Time: 10 minutes
Makes: 4

175 gm fresh strawberries, plus some for serving

1 teaspoon sugar 150 gm light brown sugar

125 gm butter, softened

1 free range egg, beaten

1 vanilla pod, seeds only

1 teaspoon baking powder

150 gm sifted plain flour Icing sugar for dusting

Parisienne Scoop (or melon baller)

 

To make the pancakes, sift the flour into a bowl with the baking powder. Add the sugar, then whisk the eggs and milk until you have a smooth batter

Heat a non-stick pan and melt a little butter into it before cooking the pancakes
(using about 3 spoonfuls of the mixture per pancake)

Cook until golden brown and turn over to colour the other side. Remove and keep warm on a large plate

Put the strawberries in a separate pan with the vanilla syrup and quickly but gently
warm through

Pour the mixture over the pancakes and top with vanilla ice cream