Page 90 - NACC – 2018 Yearbook

90
Sophie Murray’s
Dysphagia Recipes
NO-CHURN SOFT
SCOOP DYSPHAGIA-
SAFE ICE CREAM
Serves 12
INGREDIENTS
Italian Meringue
300g sugar 120ml water 9 egg whites
600ml NEMI double cream
cap of vanilla extract or any other fruit purée to taste
METHOD
Boil sugar and water in a thick-bottom pan, clean of any grease. Taking care not to stir and crystallise the sugar syrup, bring the mix
to the boil then turn the heat down and boil to 1150C.
Whisk egg whites to a firm peak then whisk the boiled sugar into the egg whites. The heat from the sugar will cook the egg whites, carry on whisking until it has cooled down.
Whisk the cream to firm peak (don’t over whisk).
Whisk the meringue into the cream.
At this stage you need to remove a little of the mix. Fold in the flavour chosen for the ice cream then whisk the mix you removed back into the ice cream mix.
Freeze for 3-4 hours.
FRUIT GELS/
CAVIAR
Serves 12
INGREDIENTS
1ltr fruit juice of your choice 50g Sosa Vegi Gel
1ltr chilled vegetable oil
METHOD
In a thermomix, stir the juice and Sosa Vegi Gel to 700C for 2 minutes. Allow to slightly cool.
Cold oil specification: transfer the mix to a squeeze bottle and squeeze one drop at a time into the cold oil. The liquid juice will become juice pearls.
Use a strainer to remove the pearls and rinse with water. You may use immediately, after lightly patting dry on a paper towel, or store them in a sealable container of water in the fridge.
RECIPES