Ben Batterbury from The Rees Hotel in Queenstown shares one of his favourite dessert recipes.
Apple parfait
80g Bramley apple puree,
25g yolks,
10g glucose,
25g sugar
10g Brandy,
1/2 leaf of gelatine,
150g cream.
75g diced apples(poached gently in 50:50 sugar water)
Pinch of Citric acid,
Whip the cream to soft peaks and reserve in the fridge.
In a pan boil the glucose and sugar with a little water to the soft ball stage then pour this onto the yolks and whisk until cold. Soak the gelatine in cold water until soft and then drain and dissolve this in the warm brandy and add to the egg mix
Fold the puree into the egg mix then the cream, followed by the apples. Adjust the acidity with the Citric acid. Set in moulds and freeze.
Hazelnut tuille.
125g icing sugar,
75g Ground almonds,
50g ground hazelnuts
65g melted butter,
1.5 egg whites,
60g cream,
75g strong flour.
Sieve the dry together, Add the whites followed by the cream,
Add the melted butter last.
Mix to a paste but don’t over work, Spread onto a baking mat using a template and rest in fridge. Bake at 160 oc until very slightly coloured. When very lightly coloured, remove from mat very quickly and dip one end in egg whites and mould round something round (we use a mini pasta rolling pin) pinch the ends to seal. Let cool slightly and slide off the pin. Reserve
Blackberry and cinnamon coulis
300g of frozen blackberries,
1 cinnamon sticks
Heat the blackberries with the cinnamon until all of them are softened. Allow to infuse at room temperature for 30 minutes then remove the cinnamon stick and blend. Pass through a fine sieve and reserve
Blackberry and cinnamon mousse
200g blackberry and cinnamon coulis (see above)
1.5 sheets of gelatine,
1 large egg,
1.5 large yolks,
40g caster,
37g soft butter.
Heat the puree and dissolve the sugar.
Add to the eggs and return to the heat over a pan of boiling water. Cook the eggs out like a custard. Soften the gelatine in cold water and then drain and add to the mix, slowly mix in the butter and then pass through a fine sieve. Set in moulds
White Chocolate `Espuma`from a cream whip gun
175g White chocolate
100g Cream
50g Milk
Warm the cream and pour little by little onto the broken up chocolate stirring all the time to emulsify the chocolate. Finally add the cold milk. Pass through a fine sieve and place into cream whip gun. Place on lid and leave in fridge until cold. Charge with 1 gas charge and its ready to use
