Stem Ginger Brulee - Fresh As Recipe - By Clooney

Stem ginger brulee

FINE DINING AT HOME SERIES

Stem ginger brulee 100ml milk 50g stem ginger (with syrup) 1 tsp fresh ginger 500ml cream 7 egg yolks 75g sugar 1 strip of lemon peel Place the stem ginger, fresh ginger and milk into blender, blend for 5 minutes on high speed. Place that mixture into medium size pot and add cream and lemon peel. Warm up the mixture (do not boil). Once it’s heated up let it infuse for 15 minutes. Place the egg yolks and sugar into mixing bowl, whisk until pale, pour the liquid mixture into egg mixture and slowly mix until smooth.

Skim the mixture of foam and pour into brulee moulds. Bake in Bain Marie at 115° C for 30 - 40 minutes.

Salted apple caramel 120g castor sugar 240ml apple cider 6g brown butter 2g flaky sea salt 450g granny smith apple 7ml lemon juice Peel the granny smith apple and dress it with lemon juice. Make caramel, by placing the sugar into double layer pot until it reaches 130° C. Add apple cider, butter and salt. Add the apple into the caramel and cook it gently over low heat. After apple becomes tender bring up the heat to medium and reduce the liquid down to quarter and blend until nice and smooth.

Brown butter powder 25g butter powder 50g ground almond 14g moscavado sugar 1/2 tbsp hazelnut oil 13g maltodextrin pinch of sea salt

Place the butter powder and ground almond into a medium size pot. Cook it until golden brown, add rest of the other ingredients into mixing bowl. Mix it well.

Milk crumble 60g milk powder 60 plain flour 18g cornstarch 30g sugar pinch of salt 85g butter Mix all the dry ingredients, add melted butter and place it on the baking tray. Bake it for 15 minutes in 150째 C. Check every 5 minutes and move around the tray so that it can cook evenly.

Rosemary icecream *Ice cream base 350g cream 350g milk 8 egg yolks 115g sugar Mix the egg yolks and sugar together, whisk until double the size. Heat up the milk and cream together just to the boil and add into the egg mixture, mix well. Place it on a medium heat and cook it until you can cover a wooden spoon (Beware of boiling the mixture as you do not want to over cook it, or it will scramble).

400g ice cream base 200ml milk 10g rosemary 1/8 tsp lemon oil Infuse the milk with rosemary and lemon oil, pass through a sieve and add it to the ice cream base. Freeze overnight and churn.

The Restaurant Located in the heart of Auckland’s Freemans Bay, Clooney is a partnership between restaurateur Tony Stewart and chef Desmond Harris.

Chef Harris’ cuisine melds the tradition of classical cuisine with a contemporary approach to ingredients and technique.

Clooney Restaurant 33 Sale Street Freemans Bay, Auckland, NZ Phone +64 9 358 1702 Information @clooney.co.nz www.clooney.co.nz open for dinner Monday to Sunday from 5.30pm

www.fresh-as.com