Ep 54 - Masterclass - Martin Bosley
EP 54 MASTERCLASS NZ - Martin Bosley
Manuka honey and feijoa cake with yoghurt panna cotta, lemon verbena jelly, jasmine-honey pudding, candied bread and honey and orange blossom ice cream
2 tablespoons water
200g walnuts, lightly toasted
60g white sourdough bread, cubed
60g walnut praline, crumbed
20g icing sugar
45g unsalted butter, melted
Manuka honey and feijoa cake
8-12 teaspoons manuka honey, for the moulds
6 medium sized feijoas
175g unsalted butter
150g caster sugar
100g Manuka honey
1/2 vanilla bean, seeds scraped
3 free-range eggs
175g self-raising flour
1/2 teaspoon baking powder
1 tablespoon ground almonds
Pinch of table salt
Lemon verbena jelly
100g lemon verbena leaves
400ml sugar syrup
4 gelatine sheets, softened in cold water
(Note: Not demonstrated on MasterClass)
Yoghurt panna cotta
1 lemon, for the zest
70g Manuka honey
70g white chocolate
3 gelatine sheets, softened in cold water
300g plain yoghurt
300g Jasmine rice
100g Manuka honey
100g caster sugar
5g Agar Agar
Honey orange blossom ice cream
80g Manuka Honey
5 egg yolks
40g caster sugar
20g glucose syrup
1 teaspoon orange blossom water
1 For walnut praline, bring water and sugar to the boil. Reduce heat and cook syrup until dark golden and remove from heat.
2 Add toasted nuts, mix well and pour onto a baking paper-lined tray, cover with another sheet of baking paper and roll with a rolling pin until thin. Allow to cool before breaking the praline up. Store in an airtight container.
3 For candied bread, preheat oven to 100C. Dry out bread in the oven for 4-6 hours.
4 Mix bread with walnut praline, cornflour, icing sugar, butter and egg.
5 Increase the oven temperature to 160�C, thinly spread the bread mixture onto a baking paper-lined tray and bake for 20 minutes until golden brown. Remove from oven and cool.
6 Break the sheet into small pieces and store in an airtight
container. Process a small quantity to garnish the dessert.
7 For manuka honey and feijoa cake, preheat the oven to 160C.
8 Liberally butter 4-6 x 6cm individual oven-proof 1/2 cup ramekins. Line with a small cartouche of baking paper and add 2 teaspoons of honey to each one. Place on a tray and warm in the oven for 3 minutes to loosen the honey.
9 Slice the feijoas in half across the equator and using a teaspoon, remove the flesh from the skin in one piece. Place one piece of feijoa into each ramekin onto the honey.
10 In an electric mixer, cream butter and sugar until soft and
fluffy. Beat in rum, honey and vanilla seeds, adding eggs one at a
11 Combine flour, baking powder, ground almonds and salt and fold into butter mixture.
12 Drop spoonfuls over the feijoas as carefully as possible, taking care not to dislodge them.
13 Smooth tops and bake at 160C for 45 minutes until the cakes are golden and cooked, they should still be quite succulent. Start checking after 30 minutes.
14 Allow cakes to cool in the ramekins for about 30 minutes and invert to serve. Check that all the fruit has been dislodged and serve warm.
15 For jelly, bring a large saucepan of water to the boil. Briefly plunge lemon verbena leaves into the water and plunge them straight into a prepared ice bath. Repeat this process three times, using fresh water each time.
16 Dry the leaves as best you can in absorbent kitchen paper. Place into a blender and puree until smooth. While blending, pour in 300ml of sugar syrup and set remaining syrup to one side.
17 Pass verbena puree through a piece of muslin, cheesecloth or a fine weave tea towel.
18 Heat reserved sugar syrup in a small saucepan and stir in
gelatine leaves until they are dissolved. Whisk gelatine syrup into
verbena syrup, transfer to a bowl and refrigerate until cool,
whisking gently from time to time.
19 Lightly spray a 20cm x 15cm x 3cm rectangular tray with cooking oil and pour in the verbena jelly. Refrigerate for 3 hours or until set.
18 (Note: Not demonstrated on MasterClass) For yoghurt panna cotta, pour milk and sugar into a small saucepan. Grate zest of half a lemon, add to milk along with the honey and gently simmer for 5 minutes.
19 Place white chocolate into a large bowl. Remove milk from heat and pour over chocolate, whisking until smooth and chocolate has melted. Squeeze excess water from gelatine leaves and stir until dissolved.
20 Whisk in the yoghurt. Pour the mixture through a sieve over a jug. Pour mixture over the set Verbena jelly and refrigerate overnight.
21 Place a piece of baking paper on top of the panna cotta and lay a tray on top. Invert and remove mould. Cut into 2cm cubes and set to one side.
22 Place rice into a large vacuum pack bag along with the milk, honey and caster sugar. Seal the bag and cook in a 69C water bath for 1 hour.
23 Remove bag from water and refrigerate overnight to allow the flavours to infuse. The next day, open the bag and pass liquid through a fine sieve. Pour infused milk into a saucepan and bring to a gentle simmer.
24 Whisk in agar agar and when it has dissolved pour infused milk into a shallow tray and refrigerate until cold.
25 Transfer the milk mixture into a blender and blitz until completely smooth. Pass through a fine sieve and place into a plastic bottle with a fine nozzle.
26 For honey orange blossom ice cream, heat milk and cream with honey and simmer for three minutes. Remove from heat and set aside for 20 minutes.
27 Beat egg yolks and sugar until pale and creamy. Strain the hot cream and stir into yolk mixture.
28 Return custard to a low heat and stir continuously with a wooden spoon until thick, whisking quickly to ensure no lumps form. This should take about 10-15 minutes.
29 Once the custard is almost set, remove from the heat and cool. Add glucose syrup and orange blossom water and pour into a Paco canister. Freeze overnight and process twice through the Paco jet before using. (Alternatively, cool and churn in a icecream machine).
Rosemary Flowers, to decorate
30 To serve, place a feijoa cake on a serving plate, arrange yoghurt panna cotta and lemon verbena jelly, jasmine-honey pudding, candied bread and honey and orange blossom ice cream around the cake and drizzle with feijoa air and rosemary flowers.