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Rosella and Citrus Fruit

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 110C. Prechill ice cream machine.
  • For the Lemon Verbena Sorbet, place all ingredients in a medium saucepan and Set over medium heat. Bring to a boil then remove from heat.
  • Using a stick blender, blend until well combined. Strain into a bowl set over an ice-bath and cool until 15C.
  • Pour mixture into an ice-cream churner and churn according to the manufacturers instructions. Set aside, in freezer, until serving.
  • For the Rosella Meringue, place rosella petals, sugar and 2 tablespoons water into a small saucepan on medium heat and bring to 121C. Remove from heat and strain.
  • Meanwhile place egg whites in a stand mixer and whisk to soft peaks. While whisking, slowly pour strained rosella syrup in a steady stream. Continue whisking until mixture reaches stiff peaks
  • Transfer half the mixture into a piping bag and set aside until serving.
  • Spread remaining half on a lined baking tray to about 5mm thick. Place in oven to bake until set, about 30 minutes. Remove from oven and leave to cool. Break into shards and set aside until serving.
  • Increase oven temperature to 180C.
  • For the Candied Rosella, place rosella petals and sugar in a bowl and mix to combine. Spread on a paper lined baking tray and place in oven to bake for 10 minutes. Remove from oven, remove petals from the tray and set aside until serving.
  • For the Salted Mandarin Crumb, place all the ingredients in a bowl and rub together, using finger tips, until a rough sand like texture.
  • Spread on a paper lined baking tray and place in oven until golden, about 15-20 minutes. Remove from oven and set aside until serving.
  • For the Lemon Verbena Tuille, place all ingredients in a bowl and whisk into a batter.
  • Using an offset spatula spread the batter onto a silpat mat on a baking tray as thin as possible. Place the baking tray in oven and bake until golden, about 6-8 minutes. Remove from oven.
  • Using an offset spatula peel the tuille off the silpat and set aside to cool. Break into shards and set aside until serving.
  • To serve, place a spoonful of Salted Mandarin Crumb onto each serving plate. Pipe dollops of Rosella Meringue around the crumbs and add a scoop of Lemon Verbena Sorbet. Add Candied Rosella petals, Rosella Meringue shards and Lemon Verbena Tuille shards and garnish with lemon verbena flowers and finger lime pearls.

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