- These recipes have been put into an order that will maximize time and efficiency. It is important to read the recipes as there are still a few things that can be done to save time, for example, infusions are best done at the start
Blood Plum Syrup
- Cut the plums in half and remove the stones. Place in a large, heavy based saucepan and add enough water to just cover.
- Place the saucepan over a medium heat and bring to the boil. Reduce heat and simmer until sugar dissolves.
- Take the saucepan off the heat and allow the mixture to cool down.
- Line a large bowl with several layers of muslin, big enough to overlap the edge of the bowl and tie together at the top. Transfer the cooled plums and the cooking liquid to the bowl. Gather up the edges of the muslin and tie together. Suspend the muslin over the bowl, using a wooden spoon. Allow the muslin to hang overnight.
- After hanging, discard plum flesh and set Blood Plum Syrup aside until needed.
Blood Plum Purée
- Cut plums in half and remove stones, then cut plums into quarters. Set aside.
- Place the wine in a medium saucepan and place over high heat. Bring to the boil then reduce heat and allow to simmer until reduced by half. Once reduced, add the port and remove from the heat. Set aside until needed.
- Place the sugar in a large, heavy base saucepan and place over high heat. Allow the sugar to melt and caramelise until the syrup turns a golden colour. Once caramelised, add the plums and cook over high heat until the fruit breaks down, about 10 minutes.
- Once plums have broken down, add the wine and port mixture and stir to combine. Reduce heat and simmer until mixture is slightly reduced, about 5 minutes.
- Remove the plum mixture from the heat, transfer to a blender or Thermomix and purée until smooth. Pass the purée through a fine sieve and set aside until needed.
Rosemary Milk Sorbet
- Place the tapioca, water and 75g of the sugar into a 2 litre saucepan. Bring to the boil, then reduce heat and simmer for 8-10 minutes until tapioca is translucent and tender.
- Add the remaining sugar, milk, rosemary and glucose to the tapioca mixture and bring the mixture back up to the boil. Simmer for 5 minutes or until sugar is dissolved. Remove from heat, cover with cling film and set aside to infuse for 20 minutes.
- Once the mix is infused, strain through a fine sieve and cool over an ice bath.
- To prepare this mix for paco jet churning, divide the mix evenly between 9 paco jet canisters and place in the blast chiller. These will need at least 90 minutes to freeze.
- Once the contents of the canisters are frozen, quickly run the canisters under warm water to release the contents and then, condense the contents of the 9 canisters down to 3 canisters. Place the 3 canisters back in the blast chiller until frozen, about 10 minutes.
- Once frozen, remove one canister at a time to churn. Following machine instructions, churn each full cylinder. Then place in the freezer, ready for service.
- Place the wine and sugar into a 3lt saucepan. Bring to the boil and, once boiling, remove from the heat.
- Add the remaining ingredients. Transfer to a takeaway containers and place in the blast chiller to freeze.
Sheep’s Yoghurt Mousse
- Place gelatine in a bowl of cold water to bloom.
- To prepare the moulds for the yoghurt mousse, wrap one end of the tubing with a large piece of cling film and use the excess to wrap up the end tightly.
- In a large metal bowl add the yoghurt, vanilla and sugar and whisk to combine, then set aside.
- Place milk in a small 2lt saucepan over low heat to warm. Remove softened gelatine from the water and squeeze out excess moisture. Once milk is warm, add the gelatine and whisk to ensure gelatine is completely dissolved.
- Quickly pour the warm milk mixture into the yoghurt mix, and whisk to combine.
- Add the remaining ingredients and whisk well to combine.
- Place mousse mix over an ice bath stirring frequently and when the mix begins to set transfer to a piping bag.
- Pipe the mousse into the tubes to the top, then clean the ends for a smooth finish. Once piped transfer moulds to the fridge to set completely.
- Place gelatine into a bowl of cold water to bloom.
- Line a thin gastronome tray with a little water and place a sheet of cellophane on top. The water will help the cellophane stick to the tray. Use a piece of paper towel to smooth out the surface.
- In a 2lt saucepan, add the water, plum syrup, puree and agar. Allow to sit for 2 minutes before bringing to the boil and continue to boil for 10 seconds. Remove gelatine from water, squeeze out excess moisture and add to hot mix.
- Pass the liquid through a fine sieve directly onto the lined tray, moving very quickly as the mix will set as it cools. Pour only a small amount to cover the tray to about 2mm thickness. Place in the fridge and allow to set.
- Once jelly has set, begin to portion the jelly ensuring the cellophane stays at the bottom so it's easier to handle. Measuring along the longest side, cut into 5 x 7cm wide strips by 10cm long. Use a plastic tube mould used for the mousse to get the correct width for each strip. You should get 7-8 strips from one sheet.
- Demould the mousse by using a blowtorch to warm the moulds so that the mousse slides out of the tube onto a paper lined tray.
- Place a tube of the mousse onto the top edge of the jelly piece and roll to encase the tube completely. Once covered, trim off excess jelly and cellophane.
- Work along each strip to repeat process for remaining portions.
- Place butter in 2lt saucepan with rosemary. Warm to melt and allow to infuse for 20 minutes.
- Once infused, remove rosemary.
- In large metal bowl add the remaining ingredients with the infused butter and mix to just combine.
- Transfer to lined baking tray and bake for 8mins at 160C.
- Once baked, allow to cool before storing in container for service.
- Place the sugar in a small pan with just enough water to create a wet sand consistency. Mix well to ensure the sugar is all soaked and then wipe down the sides of the pan.
- Place on a high heat and using a sugar thermometer cook to 174C.
- Remove from heat and carefully whisk in the plum puree. Once fully combined, pass through a fine sieve.
- Check consistency with add extra plum syrup to loosen if required.
- To plate, place the Plum Jelly cylinder at a diagonal in the middle of the plate.
- Dot the Plum Caramel around the mousse, forming an approximate oval shape on the plate.
- Cut a fresh plum into long thin strips and place 2 or 3 strips on either side of the mousse.
- Break up some fine Rosemary Crumble and place to the left of the mousse to anchor the sorbet, and then scatter larger pieces of crumble around the oval.
- Place two small rosemary sprigs and a few rosemary flowers around the dessert.
- Using a small ice cream scoop, shape a small rocher of Rosemary Sorbet, about 3/4s of the scoop size, straight out of the paco jet canister. Place the rocher of sorbet on the fine crumble.
- Finish with a scattering of Plum Granite.