Pine nut praline
Photography Photography by Vanessa Wu.
INGREDIENTS
3 tablespoons caster sugar 1 tablespoon water 50 grams pine nuts
METHOD
Place the sugar and water in a small saucepan and heat to dissolve the sugar. Add the pine nuts and cook over a low heat, stirring constantly.
The oils in the nuts will initially start to crystallise, don’t panic, it will eventually caramelise. Watch carefully, the nuts can burn very fast.
When the caramel is a rich golden colour, pour the mixture onto a teflon baking sheet or greased cookie tray. Cool and gently break up the praline. Just before serving, sprinkle it over the rice pudding.
The praline can be made in advance and kept in an airtight container for a few days
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.