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Peanut butter and ‘jam sandwich’,
cinnamon filo pastry crisps, apple
sorbet on a mochi biscuit and
chocolate milk

Ingredients

For the 'jam sandwich'

75g/2½oz unsalted butter

50g/2oz creamy peanut butter

100g/4oz caster sugar

75g/3oz crème fraîche

2 free-range eggs

100g/4oz self-raising flour

3 very ripe bananas, peeled, roughly chopped

50g/2oz unsalted butter

100g/4oz caster sugar

freshly grated nutmeg

125ml/4½fl oz German wheat beer

250g/9oz strawberries, washed, hulled and quartered

125g/4oz caster sugar

1 tsp agar agar flakes

For the sorbet

250ml/9fl oz apple juice

½ lime, juice only

75ml/2½fl oz golden syrup

For the mochi

pinch saffron

2 tbsp caster sugar

60ml/2fl oz cranberry juice

60ml/2fl oz beetroot juice

185g/6½oz mochiko (Japanese rice flour)

pinch fine salt

40ml/2fl oz water

1 tbsp golden syrup

plain flour, for dusting

25g/1oz unsalted butter for frying

For the filo crisps

3 sheets filo pastry

over 2 hours

preparation time

over 2 hours

cooking time

Serves 4

By Tim Anderson
From MasterChef

This is a real celebratory,
modern dessert, combining
lively contrasts in taste and
texture.

Equipment and preparation:
You'll need a greased and
lined 25cm x 15cm/10in x 6in
cake tin, and 4 x 100ml/3½fl oz
dariole moulds.

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100g/3½oz unsalted butter, melted

50g/2oz icing sugar, plus extra for dusting

50g/2oz dry-roasted peanuts

1 tsp ground cinnamon

For the chocolate milk

250ml/5fl oz oatmeal stout

50ml/2fl oz coconut milk

1½ tsp vanilla extract

2-3 tsp brewed espresso

Preparation method

1.

Preheat the oven to 180C/350F/Gas 4. Cream the butter, peanut
butter, sugar, and crème fraiche together in a bowl until smooth. Beat
in the eggs, one at a time, until well combined. Fold in the flour and
pour the mixture into the tin. Bake in the oven for 20-25 minutes, or
until golden-brown. Remove the cake from the oven and set aside to
cool on a wire rack. Trim the edges of the cake then cut into four
10cm x 6cm/4in x 2½in rectangles. Cut each piece through the
middle to make four ‘sandwiches’.

2.

For the banana butter, heat all the ingredients in a saucepan for 8-10
minutes, or until the mixture is smooth and the bananas are
completely soft. Strain the mixture through a sieve and chill in the
fridge until needed.

3.

For the jam, put all the ingredients into a saucepan, bring to the boil
and simmer gently for 4-5 minutes, or until the strawberries are
completely soft. Set aside to cool. To assemble the cake, spread four
slices of cake with the banana butter, add the strawberry jam and top
with the remaining slices of cake to make four sandwiches.

4.

For the sorbet, mix the apple juice, lime juice and golden syrup in a
bowl until well combined. Place the mixture into an ice cream maker
and then churn until the sorbet sets. Transfer to the freezer until
serving.

5.

For the mochi, grind the saffron together with caster sugar in a pestle
and mortar until powdered. Simmer the juices together with the
saffron, sugar, 40ml/2fl oz water, and syrup until the sugar is
dissolved. While still warm, whisk in the mochiko and salt until a
sticky dough is formed. Wrap the dough in clingfilm and transfer to
the fridge for around and hour, or until firm. On a well-floured
surface, roll out the mochi until 3mm/¼in thick, then cut out four
10cm/4in circles. Melt the butter in a frying pan and fry the discs for 8
minutes, turning regularly, until golden brown. Remove from the pan,
drain on kitchen paper and set aside to cool. Serve the sorbet on top
of the mochi.

6.

For the filo crisps, increase the oven temperature to 200°C/400F/Gas
6. Cut two of the filo sheets in half lengthwise and fold each piece in

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half. Lightly grease the outside of the dariole moulds with melted
butter. Place the pieces of filo over the top of each dariole to form
four basket shapes. Brush with butter and lightly dust with icing
sugar. Transfer to the oven and bake for 6-8 minutes until golden
brown. Remove the filo baskets from the moulds and leave to cool
completely. Blend the icing sugar, peanuts and cinnamon in a food
processor until a fine powder. Sift the mixture over the filo chips
whilst still hot.

7.

For the chocolate milk, Blend the ingredients in a food processor until
well combined. Chill in the fridge until required.

8.

Serve the 'sandwich', sorbet and moochi on a plate with some of the
chocolate sauce.