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Chocolate, Parsnip, Wattleseed, Macadamia and Saltbush
Recipe by Callum Hann
Try Callum Hann's Chocolate, Parsnip, Wattleseed, Macadamia and Saltbush today!
- Steps
- Ingredients
Ingredients
Chocolate Macadamia Cremaux
Wattleseed Ice Cream
Parsnip Caramel
Parsnip and Saltbush Chips
To Serve
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Steps
- Preheat a deep fryer to 180°C.
- For the Chocolate Macadamia Cremaux, soak gelatin in a bowl of cold water.
- Place a sheet of 6-cavity 85mm silicon ring moulds onto a baking tray.
- Place cream and milk in a medium saucepan on a medium heat and bring to a simmer.
- Meanwhile, whisk eggs and sugar in a bowl until pale and fluffy. Pour the warm milk over the eggs and whisk to combine. Return to the saucepan and cook until 83°C or thickened slightly, but do not boil. Remove from heat.
- Squeeze excess water from the gelatin and add to the saucepan. Whisk until melted and combined, then add the chocolate and macadamia oil. Transfer to a piping bag.
- Snip the end of the piping bags and fill the silicone moulds. Place in the freezer for two hours or until completely firm.
- For the Wattleseed Ice Cream, pass the parsnips through a juicer to obtain at least 130ml of parsnip juice. Set 80g aside for the parsnip caramel.
- Place 50g of parsnip juice with the cream, milk, glucose, ground wattleseed and essence in a saucepan. Bring to a simmer on a medium-low heat.
- Meanwhile, whisk eggs and sugar in a bowl until pale and fluffy. Pour the warm milk over the eggs and whisk to combine. Return to the saucepan and cook until 83°C or slightly thickened, but not boiling. Remove from heat.
- Cover the surface with cling film then refrigerate for 40 minutes until cooled. Pass through a fine sieve and churn in an ice cream machine according to manufacturer’s instructions. Transfer to a sealable container in the freezer.
- For the Parsnip Caramel, heat a small saucepan over high heat. Add the caster sugar, and cook until a dark caramel forms but taking care not to burn.
- Meanwhile, combine remaining ingredients in a separate small saucepan and bring to the boil.
- Once the caramel is dark amber in colour, whisk in the parsnip mixture. Boil for a minute or until the mixture is well combined and no lumps remain. Allow to cool to room temperature.
- For the Parsnip and Saltbush Chips, deep fry the parsnip slices for 1-2 minutes or until golden brown and crisp. Remove and cool on a wire rack.
- In the same oil, add saltbush leaves. Cook for 1 minute or until crisp, then remove to the wire rack. Season the saltbush leaves with vinegar powder. Allow to cool
- To serve, unmold the chocolate creamaux onto each plate and allow to soften for 20 minutes. Spoon the caramel into the centre of each cremaux. Top with the parsnip crisps and saltbush. On the other side of the plate, place a tablespoon of the macadamias and a sprinkle of cacao nibs. Top with a quenelle of wattleseed ice cream then serve.
