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Horseradish with Vanilla, Pear and Passionfruit
Recipe by Pete Campbell
Get your hands on this well-balanced dish, featuring both sweet and savoury ingredients! They work together to create a delicious masterpiece.
- Steps
- Ingredients
Ingredients
Vanilla Horseradish Ice Cream
Pear and Apple Cider Vinegar Granita
Passionfruit and Black Pepper Tuile
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Steps
- Preheat oven to 180C. Pre-chill ice cream machine and prepare a large bowl of ice.
- For the Vanilla Horseradish Ice Cream, place cream, milk, horseradish, vanilla paste, and salt into a saucepan. Heat until just simmering then remove from the heat.
- Combine the sugar and egg yolks in a bowl and whisk to combine. Whisk some of the hot cream mixture into the eggs until combined then gradually add the remainder, whisking continuously until combined. Return mixture to the saucepan. Stir continuously over medium heat until mixture thickens and reaches 83C. Pour mixture into a bowl and place over a bowl of ice to cool. Strain the mixture through a fine mesh sieve then churn in ice cream machine according to manufacturer’s instructions. Place ice cream into the freezer until ready to serve.
- For the Pear and Apple Cider Granita, pass pears through a juicer. Add vinegar and pass juice through a fine mesh strainer into a shallow tray. Place into freezer and scrape with a fork every 15 minutes until you achieve the consistency of fluffy snow. Reserve in the freezer until ready to serve.
- For the Passionfruit and Black Pepper Tuile, combine egg whites, flour, sugar and butter in a bowl and whisk until smooth. And half of the passionfruit powder and half of the pepper to the batter and whisk to combine. Use an offset spatula to spread the batter to an even 2mm thick sheet over two baking trays lined with silicone baking mats. Sprinkle the remaining passionfruit powder, pepper and a pinch of salt evenly over the trays. Bake for 10-12 minutes until the edges are nicely browned and the centre is still slightly blonde. Remove from oven and allow to cool completely then break into shards. Store in an airtight container until needed.
- To assemble, spoon the granita into shallow serving bowls and top each with a quenelle of ice cream. Spray each with 3 sprays of the apple cider vinegar, then hide the ice cream with shards of tuile.
