Watch Leanne & Milena cook this dessert in episode 12 of MKR on 7plus.
Prep time: 1 hour 30 mins + resting + freezing Cook time: 45 mins Serves: 6
IngredientsWatch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>
2 x 250g punnets strawberries, hulled, quartered100g dark chocolate, meltedMint leaves and sifted icing sugar, to decorateVANILLA ICE CREAM
300ml thickened cream250ml milk1 vanilla bean, seeds scraped4 egg yolks100g caster sugarCALZONE DOUGH
30g fresh yeast, crushed640ml water (approx.)1kg Tipo 00 flour4 tsp saltCHOCOLATE HAZELNUT PASTE
250g skinless hazelnuts, roasted90g icing sugar50g dark chocolate, finely grated30g cocoa powder2 tbs canola oil1 tsp vanilla extract½ tsp saltMethod
To make ice-cream, stir cream, milk, vanilla bean and seeds in a saucepan over medium heat until hot. Remove from heat. Cool slightly.Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturer’s instructions.To make calzone dough, combine yeast and water in a jug. Set aside for 5 minutes or until frothy.Sift flour and salt onto a clean work bench. Make a well in the centre. Gradually incorporate water and yeast mixture, to form a soft pliable dough.Knead dough on a lightly floured bench for about 15 minutes or until smooth. Stand, covered, in a warm place for 1 hour to rest.Meanwhile, to make chocolate hazelnut paste, process hazelnuts to form a thick paste. Add remaining ingredients and process until smooth and combined.Preheat oven to 200C. Lightly flour a baking tray.Punch dough down and divide into six balls. Place on a floured tray and set aside, covered, in a warm place for 30 minutes.Roll out each ball into a 5mm-thick circle. Divide chocolate hazelnut paste and strawberries among centre of circles. Wet edges. Fold in half to form a half moon shape. Pinch edge to seal. Place on prepared baking tray.Bake for about 15 minutes or until golden and crisp.Place calzone on serving plates and drizzle with melted chocolate. Serve with ice cream and decorate with mint leaves. Dust with sifted icing sugar.
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