Former Masterchef Winner Emelia Jackson Creates Australia's Most Decadent Dessert

Forget the humble bowl of ice cream - social media star Emelia Jackson has created Australia’s most decadent dessert, using melt-in-the-mouth cream puffs, molten chocolate sauce and a unique slow melting premium Indian ice cream. 

Emelia, a former Masterchef Australia winner, cookbook author and one of the nation’s most popular digital food creators with more than 223,000 followers on Instagram, said her Molten Chocolate Puffs set a new standard for indulgence in the dessert scene. 

“As an ice cream lover, this ticks all the boxes. It’s smooth and creamy, light and delicious,” she says.  

“The slow melting nature of the kulfi is perfect for use in show-stopping desserts.  

“Everyone knows I love choux buns, but they definitely are taken to the next level when filled with the delicious, creamy Kulfi Parle G.” 

For the first time in Australia, a premium Indian ice cream – Katoomba Kulfi Parle G and Katoomba Kulfi Hide & Seek - has been launched on the market by Katoomba Foods, an Australian family-owned business.

As well, it’s the first ice-cream to use the iconic and extremely popular Parle biscuits, creating an exquisite fusion of Australian-made Kulfi Ice cream with India's beloved Parle G and Hide and Seek chocolate chip biscuits, adding a unique twist to the product and making it a truly one-of-a-kind indulgence.  

Katoomba Foods has joined forces with the renowned pastry chef to introduce an extraordinary - and delicious - dessert experience, aiming to tantalise the taste buds of Australians. 

Emelia has also created the perfect dessert for a large Indian feast - Parle G Kulfi and Honey Filo Dessert Cups - and one for the kids, Hide & Seek Kulfi Pops.  

As the demand for multicultural flavours continues to rise in the Australian snack food market, Katoomba Foods aims to satisfy this trend. 

“We wanted to introduce Aussie made Kulfi ice-cream to the millions of Indians living here who are missing home,” Katoomba Foods national commercial manager, Joe Mastroianni, said. 

“As well, India is a hot destination of choice at the moment.  Australia and India certainly share a love for cricket and now we can share a love for Indian Ice cream too.” 

The company has collaborated with the renowned pastry chef to unveil the unparalleled dessert experience to show Aussies. 

Katoomba Foods teases an exciting lineup of flavour rotations in the near future.   

Some of the anticipated flavours include Kulfi Mango & Coconut Classic, Kulfi Pistachio & Cardamom Classic, Kulfi Date & Walnut Classic, and Kulfi & Cashew Classic.  

Katoomba Global Foods started as a small spice milling unit in Malaysia. The business moved to Australia in 1987, initially manufacturing and distributing ginger and garlic paste to the food service industry.   

Since then, it has grown and has established itself as a dominant international foods player servicing high-volume customers across retail, food service, manufacturing, and distribution.    

Katoomba Foods’ strength is its experience and reputation of building strong partnerships with customers through its expertise, high-quality standards and a global supply network.   

Today, the company imports from more than 14 different countries.   

The company has its head office in Sydney and state-of-the-art warehousing and distribution facilities in Sydney, Melbourne, Adelaide, Brisbane and Perth. 

Katoomba Kulfi Parle G Ice Cream & Katoomba Kulfi Hide Seek Ice Cream are available in COLES, selected Woolworths Stores and selected Independent outlets. 

MOLTEN CHOCOLATE PUFFS 

This is the perfect dessert for any occasion. It’s rich, creamy, crunchy, decadent and most of all, delicious! The slow-melting kulfi is the perfect filling for the choux. Topped off with a warm chocolate ganache, it’s perfection! 

Prep time: 45 mins

Cook time: 35 - 45 mins

Serves: 6

INGREDIENTS 

Choux 

225g water

100g unsalted butter

1 tsp salt

1 tsp caster sugar

170g plain flour

260g eggs 

Craquelin

75g caster sugar

90g unsalted butter, softened

70g plain flour 

Ganache 

250g thickened cream 

150g dark chocolate

Pinch of salt  

To serve

2 tubs kulfi Parle G 

METHOD

1. For the craquelin, combine all of the ingredients together in a bowl and mix until a soft paste / dough is formed.

2. Roll the dough out between two sheets of baking paper, until approximately 2-3mm thick and place in the freezer until ready to use. 

3. For the choux pastry, combine the water, butter, caster sugar and salt into a saucepan and bring to the boil over medium heat. 

4. Once the mixture is at a rolling boil and the butter has completely melted, add ithe flour, all at once, and continue to cook until a crust begins to form at the bottom of the pan. 

5. Remove from the heat and transfer to a stand mixer fitted with the paddle attachment.

6. Begin to mix the paste until all of the steam has disappeared before slowly adding in the eggs. Continue to mix until the choux is glossy and smooth. Transfer to a piping bag fitted with a 1cm round nozzle. 

7. Preheat the oven to 160C and line two baking trays with baking paper. 

8. Pipe the choux into 2-3cm wide rounds onto the prepared baking trays. Take the craquelin from the freezer (it's easiest to work with when cold) and cut out 3cm discs before topping each choux round with a disc of craquelin. 

9. Bake the choux buns for 35-45 minutes or until golden brown. Remove from the oven and allow to cool completely before slicing horizontally in half. 

10. For the ganache, melt all of the ingredients together in a microwave safe bowl and stir until glossy and emulsified. 

11. To serve, scoop a generous amount of the Parle G flavoured kulfi into the middle of a bun and completely smother in the rich chocolate ganache. Eat immediately.