Strawberry gum churros and white chocolate dipping sauce

This quick and easy sweet treat by Sharon Winsor, founder of leading Indigenous native food supplier Indigiearth, showcases the native Australian ingredient strawberry gum in churros, paired with a white chocolate sauce.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Quick and Crispy

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

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Ingredients

• 1 litre vegetable oil, for deep-frying

For the churros

• 1 cup plain flour
• 1 tsp ground strawberry gum
• 1 cup boiling water
• 1 tsp baking powder
• 1 tbsp olive oil

For the spiced sugar

• ¼ cup caster sugar
• 2 tsp ground cinnamon
• A pinch ground strawberry gum

For the ganache dipping sauce

• ½ cup thickened cream
• 1 cup white chocolate melts

Instructions

1. Heat the oil for deep-frying in a large, heavy-based saucepan to 175˚C. Prepare a paper-towel lined tray. Combine the ingredients for the spiced sugar on a large plate.
   
2. To make the dipping sauce, heat the cream in a small saucepan over medium heat, until just boiling. Remove from the heat and add the white chocolate melts, whisking gently to combine, or until the chocolate is melted. Pour into a small dipping bowl and set aside.
   
3. While the oil is heating, in a large mixing bowl, combine the ingredients for the churros and mix well to combine. Transfer the churro batter to a large piping bag fitted with a star tip nozzle. Once the oil is hot, pipe lengths of churros into the hot oil and use scissors to cut at your desired length.
   
4. Deep-fry until golden and crisp, then use tongs or a slotted spoon to transfer the fried churros to the paper-towel lined tray, then immediately roll in the spiced sugar. Transfer to a serving plate.
   
5. Serve the strawberry gum churros with the white chocolate dipping sauce.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Quick and Crispy

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G