recipe | eastlife
Rhubarb
BERRY AND ROSE WATER JELLY trifle Ajay Zalte – executive chef, Novotel Auckland International Airport. Ajay is a Pakuranga resident and has worked in leading hotels and first class restaurants worldwide.
Rose water jelly • 500 ml water • 50 grams castor sugar • 50 grams rose water • 6 gelatine leaves Boil water, sugar and rose water and add gelatine leaves. Pour into four glasses and cool down in the fridge where it will set to a jelly.
Anglaise sauce • 500 grams cream • 125 grams sugar • 5 egg yolks Mix together egg yolks and sugar with a wooden spoon, add in warm cream and stir over a medium heat in double boiler till the sauce coats the back of the spoon. Cool down on an ice bath.
Sponge cake sheet • 250 ml eggs • 120 grams flour • 125 grams sugar • 4 grams baking powder • Pinch of salt • 1 tsp vanilla essence Whisk eggs, salt, vanilla essence, and sugar to high sabayon. Slowly fold into dry ingredients. Spread on baking sheet on a tray and bake for five minutes at 195 degrees Celsius.
Socialise over a casual snack or make a meal of it!
Serves 4
Rhubarb and berry compote
assembly www.fisherhouse.co.nz 117 Kerwyn Avenue, Highbrook All bookings and enquiries, call us on 09 271 1066 or email info@fisherhouse.co.nz
To assemble one serving • 150 grams mixed berries • 350 grams rhubarb • 120 grams castor sugar • Half cinnamon stick Mix all above ingredients together and cook until soft.
Italian meringue • 250 grams castor sugar • 50 ml water • 5 egg whites Beat the egg white in the mixer and boil the sugar and water to consistency of syrup. Slowly add syrup to the beaten egg white.
Strawberry Coulis • 1 punnet strawberries • 100 grams castor sugar • 100 ml water Boil all the above ingredients together until strawberries are soft. Strain through a fine strainer and cool it down before use.
• 140 grams rose water jelly • 150 grams Anglaise sauce • 90 grams sponge cake • 150 grams rhubarb and berry compote • 75 grams Italian meringue • 1 tsp strawberry coulis • 1 fresh strawberry
E510010-v3
Place the rose water mixture in a glass and cool it down in the chiller so it sets as a jelly. Place the Anglaise sauce on top of rose water jelly. Place sponge cake on top of sauce and let the sauce soak into the sponge. Cool down the rhubarb and berry compote and place on top of the sponge. Make the Italian meringue and cover the berry compote to the top of glass. Make dots of strawberry coulis on the plate and serve with a strawberry.
COFFEE AND TEA LOVERS Wholesalers & Retailers. Coffee & Tea Specialist and Cafe
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www.coffeeandtealovers.co.nz
E513027-v2
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eastlife | august 2013 |
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