200g caster sugar
1 large emu egg or 10 chicken eggs
1.5L full cream milk
375ml thickened cream
Cream 150g caster sugar and the egg yolk, slowly adding the sugar while whisking. Heat the milk over a water bath, adding creamed egg and sugar slowly as it thickens and coats the back of a spoon. Chill for an hour in the fridge or sit over an ice bath to cool down. Add the vanilla essence. Beat the cream until it peaks, and set aside. Whisk the egg whites slowly, incorporating the remaining sugar until it peaks. Add the brandy. Fold in the egg whites and the whipped cream.
Served chilled or warm in a tall glass with grated nutmeg.
Pan stuffing with native herbs
100g of warrigal greens or silverbeet
1 loaf light rye bread
1g native thyme or thyme
2g native pepper or black pepper
2g salt bush or pink salt
3 sticks celery, diced
2 medium brown onions, diced
6 leaves of fresh sage, chopped
10 whole eggs
2g sea parsley or parsley
Blanch off warrigal greens, rinse under cold water and squeeze out excess moisture. Set aside to dry while you prepare the rest of the mixture. De-crust the bread and cut into small diced pieces and place in a bowl. Add the remaining dry ingredients as well as the chopped warrigal greens and mix through the bread. (The greens may also be chopped and sprinkled on top at the end to give the stuffing a vibrant lift in colour.) Fry off the celery and onions and sage in the butter and stir until soft. Stir through bread mixture. Whisk the eggs and then combine through the stuffing mixture until moist. Add milk if it feels too dry – it should just come together and not be slushy.
Turn out into a baking tray and cook in preheated oven at 160C until firm and browned. Check after 20 minutes. Turn out and cut into appropriate slices.