Ingredients
Caramelised white chocolate
- 180g white chocolate
- 200g egg white
- 260g sugar
Beetroot stock
- 250mlwater
- 50ml chardonnay vinegar
- 1 cinnamon quill
- 4 cardamom pods
- 2 sprigs of thyme
- 450g sugar
- Juice of 2 beetroots
Beetroot discs
- 2 mediumbeetroot, peeled and top and base cut off
Beetroot chips
- 2 medium beetroot, peeled and top and base cut off
Tapioca chips
- 50g apioca
- 250ml beetroot stock, used blanching liquid
- 500mlwater
Beetroot jelly
- Juice of 2 beetroot
- Juice of 1 lemon
- 20g caster sugar
- 1.7g agar
- 3 sheets gold strength gelatin, bloomed (softened) in 50ml cold water
Fennel emulsion
- 450mlfennel juice
- 750g sugar
- 4 sheetsgold leaf gelatin, bloomed in 100ml cold water
To serve
- 1 orange, segmented
- Celery leaves
Method
1. Preheat oven to 150°C.
2. For the caramelized white chocolate, place the chocolate on a baking paper lined oven tray and bake for 12 minutes. Every 3 minutes or so remove the tray from the oven and work the chocolate with a pallet knife. The chocolate will begin to brown and seize but this is normal. Continue this process until the chocolate is a rich golden colour. Allow to cool.
3. In a clean dry bowl beat egg whites to firm peaks. Gradually add sugar a little at a time, beating well between each addition. Beat until smooth and fold though caramelized chocolate.
4. Spread over a baking paper lined oven tray. Reduce oven to 90°C, place meringue in the oven and dehydrate for 3 hours or until meringue is very brittle and will easily crumble into a powder.
5. Place all ingredients in a stock pot and bring to the boil. Reduce heat and simmer for 30 minutes, skim any scum that may settle on top. Strain solids and keep stock in a saucepan.
6. Using a 3cm round cutter, place a beetroot cut side down on a bench and press the cutter into the beetroot. Press out the cylinder of beetroot, thinly slice on a mandolin and blanch quickly in the beetroot stock. Remove with a slotted spoon and drain well on paper towel.
7. Arrange slices on a baking paper lined oven tray in one layer and dehydrate for 6 hours or until crisp.
8. Place a saucepan half filled with water over a high heat and bring to the boil. Blanch tapioca for 30 seconds, strain though a sieve and rinse well with cold water.
9. Place blanched tapioca and beetroot stock in a saucepan and cook over a low temperature for 60 minutes or until tapioca is cooked through. Tip onto an oven tray lined with a sheet of baking paper, place a second sheet on top and press with a second baking tray. Remove tray and dehydrate in the oven for 6 hours or until crisp. Break into shards to serve.
10. Place beetroot and lemon juice in a saucepan with caster sugar and bring to the boil over a high heat. Skim any scum from the surface and remove from heat.
11. Measure out 300ml of liquid and pour into a saucepan. Add agar and cook for 3-5 minutes or until agar has cooked out. Remove from heat. Squeeze excess liquid from gelatin, add to beetroot liquid and stir until gelatin dissolves. Pour into a 2cm deep tray and allow to set. Cut into 7cm discs to serve.
12. Place juice and sugar in a saucepan over a high heat and simmer until sugar has dissolved. Remove from heat.
13. Squeeze excess water from gelatin, add to the fennel liquid and stir until dissolved. Tip into a 1 cm deep tray and allow to set. When set, whisk until smooth and tip into a cream charger. Charge with two nitrous bulbs, shaking well between each charge.
14. To serve, place a disc of beetroot jelly in the center of a serving plate arrange beetroot discs, beetroot chips and orange segments over and around the jelly disc. Sprinkle over caramelized chocolate and a pump of emulsion. Garnish with tapioca shards and celery leaves.
2. For the caramelized white chocolate, place the chocolate on a baking paper lined oven tray and bake for 12 minutes. Every 3 minutes or so remove the tray from the oven and work the chocolate with a pallet knife. The chocolate will begin to brown and seize but this is normal. Continue this process until the chocolate is a rich golden colour. Allow to cool.
3. In a clean dry bowl beat egg whites to firm peaks. Gradually add sugar a little at a time, beating well between each addition. Beat until smooth and fold though caramelized chocolate.
4. Spread over a baking paper lined oven tray. Reduce oven to 90°C, place meringue in the oven and dehydrate for 3 hours or until meringue is very brittle and will easily crumble into a powder.
5. Place all ingredients in a stock pot and bring to the boil. Reduce heat and simmer for 30 minutes, skim any scum that may settle on top. Strain solids and keep stock in a saucepan.
6. Using a 3cm round cutter, place a beetroot cut side down on a bench and press the cutter into the beetroot. Press out the cylinder of beetroot, thinly slice on a mandolin and blanch quickly in the beetroot stock. Remove with a slotted spoon and drain well on paper towel.
7. Arrange slices on a baking paper lined oven tray in one layer and dehydrate for 6 hours or until crisp.
8. Place a saucepan half filled with water over a high heat and bring to the boil. Blanch tapioca for 30 seconds, strain though a sieve and rinse well with cold water.
9. Place blanched tapioca and beetroot stock in a saucepan and cook over a low temperature for 60 minutes or until tapioca is cooked through. Tip onto an oven tray lined with a sheet of baking paper, place a second sheet on top and press with a second baking tray. Remove tray and dehydrate in the oven for 6 hours or until crisp. Break into shards to serve.
10. Place beetroot and lemon juice in a saucepan with caster sugar and bring to the boil over a high heat. Skim any scum from the surface and remove from heat.
11. Measure out 300ml of liquid and pour into a saucepan. Add agar and cook for 3-5 minutes or until agar has cooked out. Remove from heat. Squeeze excess liquid from gelatin, add to beetroot liquid and stir until gelatin dissolves. Pour into a 2cm deep tray and allow to set. Cut into 7cm discs to serve.
12. Place juice and sugar in a saucepan over a high heat and simmer until sugar has dissolved. Remove from heat.
13. Squeeze excess water from gelatin, add to the fennel liquid and stir until dissolved. Tip into a 1 cm deep tray and allow to set. When set, whisk until smooth and tip into a cream charger. Charge with two nitrous bulbs, shaking well between each charge.
14. To serve, place a disc of beetroot jelly in the center of a serving plate arrange beetroot discs, beetroot chips and orange segments over and around the jelly disc. Sprinkle over caramelized chocolate and a pump of emulsion. Garnish with tapioca shards and celery leaves.
Notes: Note: Dehydrating time: 6 hours
sumber dari: masterchef.com.au
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