Lemon Myrtle Desserts: A Native Twist on Sweet Creations
Lemon myrtle, an Australian native herb, has steadily grown in popularity due to its unique flavour profile. Often described as having a more intense lemon flavour than lemon itself, lemon myrtle brings a refreshing and vibrant note to both sweet and savoury dishes. Today, we’ll explore how to incorporate dried ground lemon myrtle into desserts, turning traditional sweets into something extraordinary. Whether you're a seasoned baker or a home cook looking for a fresh twist, this guide will inspire you to experiment with this remarkable ingredient.
The Allure of Lemon Myrtle Desserts
Lemon myrtle stands out for its potent citrusy aroma, reminiscent of lemongrass, lime, and lemon zest, combined with a subtle hint of eucalyptus. When added to desserts, it offers a burst of freshness that elevates simple recipes into gourmet experiences. This native Australian herb pairs exceptionally well with a variety of dessert ingredients, such as white chocolate, vanilla, and cream, adding depth and complexity to your creations.
Using lemon myrtle in desserts isn’t just about flavour; it’s also about bringing a piece of Australia’s culinary heritage to your kitchen. Indigenous Australians have long used lemon myrtle in their traditional cooking for both its flavour and medicinal properties. By incorporating this ingredient into your baking, you’re not only enhancing the taste of your desserts but also honouring a rich cultural tradition.
How to Use Dried Ground Lemon Myrtle in Desserts
When working with dried ground lemon myrtle, a little goes a long way. Due to its concentrated flavour, it’s crucial to measure the quantity carefully to avoid overpowering the other ingredients in your dessert. Typically, half a teaspoon to a teaspoon is enough to infuse your dish with its distinct lemony essence.
Lemon myrtle is incredibly versatile in desserts. It can be incorporated into cakes, biscuits, ice creams, custards, and even cheesecakes. The key is to pair it with ingredients that complement its citrusy flavour. For instance, combining lemon myrtle with vanilla or coconut can create a beautifully balanced dessert, while pairing it with tart fruits like berries or passionfruit can result in a vibrant and refreshing treat.
Lemon Myrtle and White Chocolate Cheesecake
One of the best ways to showcase lemon myrtle’s unique flavour is in a creamy, indulgent dessert like a cheesecake. The richness of the cream cheese and the sweetness of white chocolate create the perfect backdrop for the citrusy zing of lemon myrtle. Below is a recipe for a Lemon Myrtle and White Chocolate Cheesecake that is sure to impress your family and friends.
The Goods
Base:
- 200g digestive biscuits
- 100g unsalted butter, melted
Cheesecake Filling:
- 500g cream cheese, softened
- 200g white chocolate, melted
- 150g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon dried ground lemon myrtle
- 3 large eggs
- 150ml sour cream
Topping:
- 150ml double cream, whipped
- 1 teaspoon dried ground lemon myrtle (optional, for garnish)
- Fresh berries (optional)
The Process
Prepare
Prepare the Base: Start by greasing a 23cm springform cake tin and lining the base with baking paper. Place the digestive biscuits in a food processor and blitz until you have fine crumbs. Mix the biscuit crumbs with the melted butter until well combined. Press the mixture firmly into the base of the prepared tin. Place it in the fridge to chill while you prepare the filling.
Make the Filling: Preheat your oven to 160°C (140°C fan-forced). In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy. Add the vanilla extract and dried ground lemon myrtle, mixing well to ensure the lemon myrtle is evenly distributed throughout the mixture.
Add the White Chocolate: Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl does not touch the water. Stir until smooth and melted, then allow it to cool slightly. Gradually add the melted chocolate to the cream cheese mixture, beating until well combined.
Incorporate the Eggs and Sour Cream: Add the eggs, one at a time, beating well after each addition. Finally, fold in the sour cream, ensuring the mixture is smooth and free of lumps.
Bake
Bake the Cheesecake: Pour the cheesecake filling over the prepared base, spreading it out evenly. Place the tin on a baking tray and bake in the preheated oven for 50-60 minutes, or until the edges are set and the centre still has a slight wobble. Turn off the oven and leave the cheesecake inside to cool completely with the door slightly ajar.
Chill and Decorate: Once the cheesecake is completely cool, remove it from the oven and refrigerate for at least 4 hours, or overnight if possible. Before serving, whip the double cream until soft peaks form and spread it over the top of the cheesecake. Sprinkle with a little extra dried ground lemon myrtle and garnish with fresh berries if desired.
Lemon Myrtle Desserts: Serving Suggestions and Variations
This Lemon Myrtle and White Chocolate Cheesecake is a showstopper on its own, but you can also serve it with a side of fresh fruit or a berry coulis to complement the citrusy notes of the lemon myrtle. If you’re looking to add a bit more texture, consider topping the cheesecake with toasted coconut flakes or a drizzle of passionfruit pulp.
For those who enjoy experimenting, this recipe can be easily adapted. For instance, you could replace the white chocolate with dark chocolate for a more intense flavour contrast or add a hint of ginger to the base for a subtle spice that pairs well with the lemon myrtle. Another option is to create individual cheesecakes in ramekins, which make for an elegant presentation at dinner parties.
Conclusion
Lemon myrtle is a truly remarkable ingredient that can transform your desserts from ordinary to extraordinary. Its intense citrus flavour and versatility make it a must-have in any baker’s pantry, especially when you’re looking to add a touch of Australian flair to your sweet creations. This Lemon Myrtle and White Chocolate Cheesecake is just one example of how you can incorporate this native herb into your desserts, offering a fresh and exciting twist on a classic recipe.
By using dried ground lemon myrtle, you not only enhance the flavour of your dessert but also bring a piece of Australia’s rich culinary tradition into your home. Whether you’re making a cheesecake, a batch of cookies, or a simple custard, lemon myrtle is sure to impress with its vibrant, refreshing flavour. So next time you’re in the mood for baking, why not give lemon myrtle a try? Your taste buds will thank you.
Further Info
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Dried Lemon Myrtle (Backhousia Citriodora)
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Backhousia citriodora
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