Page 36 - foodservice magazine June 2019

36
RECIPE
Geraldton wax leaf is a native shrub that is endemic to Western Australia. Although the flowers are pretty, they are very bitter and astringent when eaten raw. However the spindly leaves have more of a citrus pop. I like to infuse with the whole sprig, flower, stalk and all, but to garnish I only use the young leaves. The preparation for this dish needs to begin 24 hours before serving.
MERINGUE COLLAR
170 g egg whites 255 g caster
1⁄4 tsp cream of tartar
M E T H O D To prepare the acetate, use a 5 cm cake band cut into 28 cm lengths, and secure it to your bench with tape so it doesn’t move. Place all ingredients in a bowl and whisk by hand over a double boiler until the mixture reaches 65 degrees. Immediately transfer to an electric mixer and attach the whisk and whip until body temperature. Meringue should be satin-like and thick. Spread onto prepared acetate, approximately 1⁄4 of a cm thick, only spreading the meringue to 26 cm of the 28 cm piece. The extra 2 cm is for the join. Form into a cylinder and seal with tape. Place onto a lined dehydrator tray and dehydrate at 70 degrees overnight, or a minimum of 12 hours. Gently remove acetate before storing in an airtight container.
GERALDTON WAX LEAF CUSTARD
800 g pouring cream
90 g caster sugar
10 sprigs of Geraldton wax leaf, chopped finely with scissors 100 g white chocolate, roughly chopped
10 egg yolks
M E T H O D Preheat the oven to 90 degrees, no fan. Bring cream, sugar and wax leaf to a boil in a saucepan then remove from heat. Put white chocolate in a bowl and pour cream mixture over the top and allow to stand for 10 minutes. Gently mix the cream into the egg yolks so as not to incorporate any air, then pass the mixture into a half tray (half hotel pan). Cover the tray with 3 layers of cling film and place in an oven on the lowest rack and cook undisturbed for 20 minutes. To test, carefully give tray a little wobble: if the mixture seems very wet, continue cooking. When the mixture is ready it should look firm and have the slightest give just in the centre. Uncover and cool on the bench before covering and chilling overnight in the fridge.
BROWN BUTTER CRUMBLE
140 g rolled oats
80 g brown sugar
1⁄4 tsp baking powder 100 g cold unsalted butter 40 g egg whites Pinch of salt
40 g raw sugar
1⁄2 tsp ground cinnamon
M E T H O D In a hot pan brown your butter, then pass and chill. In a bowl mix oats, sugar and baking powder together and rub in the cold brown butter. Using a spatula, work in the egg whites to form a paste. Roll this mix out thinly between sheets of baking paper. Store in the freezer until ready to use. Peel off the baking paper from 1 side while still frozen and bake until golden on 150 degrees. Once cooled, process the biscuit back into crumbs and add cinnamon powder, raw sugar and salt. Set aside in an airtight container until ready to use.
dessert
JACLYN KOLUDROVIC’S VACHERIN OF GERALDTON WAX LEAF AND GRANNY SMITH APPLE
ICEBERGS DINING ROOM, SYDNEY – SERVES 10