Page 37 - foodservice magazine June 2019

RECIPE
37
GRENNY SMITH APPLE SORBET
Skin of 3 Granny Smith apples 170 g caster sugar
150 g trimoline
150 g water
Juice from 2 lemons 1200 g Granny Smith apples
M E T H O D Place sugar, trimoline and water into a pot and warm to dissolve, then set aside to cool. Chop apples, core and all, and mix with skins and lemon juice. Add cooled syrup. Push all ingredients through a slow juicer and immediately churn in your ice-cream churner according to the manufacture’s instructions.
GERALDTON WAX SPONGE
4 eggs, separated
55 g Geraldton wax leaf sugar (see below) 50 g caster sugar
60 g flour
Salt
M E T H O D (For the Geraldton wax leaf sugar, place 100 g caster sugar in the Thermo mix with 30 g of Geraldton wax leaves. Process to a powdered sugar. Weigh the 55 g needed for the cake and reserve what is left.)
Triple-sift flour into a bowl and set aside with a pinch of salt. Whisk yolks in another bowl until they begin to go pale.
Add Geraldton wax leaf sugar to the yolks gradually until the mixture is very pale and smooth. Transfer yolks to a large mixing bowl. Begin to whisk egg whites in an electric mixer fitted with the whisk on medium speed until they begin to ribbon. Rain in caster sugar slowly until the mixture is thick, smooth and glossy. Sift flour again over the yolks. Add whites on top of the flour and fold together gently. Place mixture in a lined half tray (half hotel pan) and carefully spread smooth the top. Bake immediately for approximately 8-10 minutes, or until the top feels firm with a slight spring back. Cool at room temperature and place in the freezer for 20 minutes, then remove and dice the sponge into 1.5 cm cubes and set aside until ready to serve.
CHANTILLY CREAM
400 g single cream 10 g caster sugar 1 vanilla bean
1 lemon strips
3 g gold leaf gelatine
M E T H O D Bloom gelatine in cold water. Bring remaining ingredients to a boil. Add gelatine and pass. Leave overnight before whipping and placing in a piping bag.
T O S E R V E When ready to serve, toss sponge squares in extra caster sugar and caramelise with a blowtorch and allow to cool. Place meringue ring in the centre of a serving plate. Spoon in a generous tablespoon of custard, add 1 tablespoon of brown butter crumble,
1 scoop of granny smith apple sorbet and 3 cubes of caramelised sponge. Top with Chantilly, smoothing off the top, dusting with icing sugar and garnishing with a few sprigs of Geraldton wax leaf.
Jaclyn Koludrovic is the head pastry chef at Icebergs Dining Room in Sydney.
PHOTOGRAPHY: NIKKI TO