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RECIPES - DESSERT STYLE PANINIS & SANDWICHES
TOASTED CHOCOLATE PANINI
Serves 2
2.75oz (80g) cream cheese, softened
4 slices textured Country style bread
8.5oz (250g) bittersweet chocolate,
coarsely grated
Vanilla ice-cream, for serving
1.
Pre-heat the panini press until the green
"READY" light illuminates.
2.
Spread cream cheese over bread slices
and sprinkle with grated chocolate.
Sandwich together.
3.
Cook until golden, crisp and heated
through, approximately 6 minutes.
Serve with vanilla ice-cream.
CRISP BERRY AND MASCARPONE
SANDWICHES
Serves 2
3.5oz (100g) Mascarpone cheese
4 slices Country styled bread
½ punnet strawberries, hulled and sliced
½ punnet raspberries
1 tablespoons honey
1.
Pre-heat the panini press until the green
"READY" light illuminates.
2.
Spread cheese over bread slices. Fill with
berries and drizzle with honey to make
2 sandwiches.
3.
Cook until golden, crisp and heated
through, approximately 8 minutes.
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CRISPY BRIOCHE WITH BERRIES
AND ICE-CREAM
Serves 2
½ punnet strawberries, hulled
½ punnet blueberries
½ punnet raspberries
¼ cup port
1 loaf brioche
Vanilla ice-cream, for serving
Icing sugar, for serving
1.
Pre-heat the panini press until the green
"READY" light illuminates.
2.
Puree berries and port until smooth. Set
aside. Cut 4 slices from brioche and
cook until toasted, approximately
5 minutes.
3.
Arrange toasted brioche on 2 large, white
plates. Top with ice-cream and drizzle
with berry sauce.
Dust with icing sugar and serve
immediately.
SWEET NECTARINE SANDWICH
Serves 2
1.5oz (40oz) unsalted butter, softened
4 slices soy and linseed grain bread
2 nectarines, peeled and sliced
1 teaspoon ground cinnamon
2 tablespoons caster sugar
1.
Pre-heat the panini press until the green
"READY" light illuminates.
2.
Spread butter over bread slices. Fill
with sliced nectarine and sprinkle with
combined cinnamon and sugar to make
2 sandwiches.
3.
Cook until golden, crisp and heated
through, approximately 8 minutes.
RECIPES - DESSERT STYLE PANINIS & SANDWICHES
SWEET FIG FOCACCIA
Serves 2
2 small plain rounds of focaccia
2.75oz (80g) fresh ricotta cheese
3 fresh figs, thinly sliced
6 small fresh mint leaves
1 tablespoon caster sugar
1.
Pre-heat the panini press until the green
"READY" light illuminates.
2.
Cut focaccias in half to form a sandwich.
Spread with ricotta cheese. Fill with
figs, mint leaves and sprinkling of
caster sugar.
3.
Cook until golden, crisp and heated
through, approximately 8 minutes.
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