Mandarin and raspberry, yoghurt and rhubarb cream FINE DINING AT HOME SERIES
Mandarin and raspberry, yoghurt and rhubarb cream Yoghurt Cream 450 Natural Yoghurt (drained overnight – wet weight approx. 700g) 150ml rhubarb liquid (see below) 30g liquid honey 1.5 leaves gelatine 6 ring moulds
- Mix yoghurt with honey. Adjust sweetness if necessary. - Soften gelatine in cold water. - Warm rhubarb liquid and add softened gelatine. - Stir until gelatine is completely dissolved. - Pour a quarter of the rhubarb liquid into the yoghurt and stir quickly. - Add the rest of the rhubarb liquid and stir to mix well. - Pour into moulds and refrigerate overnight.
Mint Oil 50g fresh mint 75ml grape seed oil - Blanch mint quickly in boiling water and refresh in ice water. - Squeeze out excess water and place in blender. - Add oil and blend for 3 minutes. - Strain through a fine filter and put in squeeze bottle in freezer.
Rhubarb Liquid 200g rhubarb (chopped) 400ml water 100g sugar - Bring all contents to boil and simmer for 20 minutes. - Place in a blender and process till smooth. - Strain through a fine sieve.
To Serve - Unmould yoghurt cream and place on plate. - Squeeze a ring of mint oil around the outside of the yoghurt cream. - Garnish with Fresh As raspberries and Mandarin along with some mint.
The Restaurant Merediths is located at 365 Dominion Road, Mt Eden Valley. The restaurant seats a maximum of 40 people in our three intimate dining rooms. Tuesday to Thursday evenings and for Friday lunches, we offer a 6 course and an 8 course tasting menu with optional wine matches. A 9 course degustation menu is the only menu available on Friday and Saturday evenings with an optional wine match. A vegetarian menu is available on request.
Merediths 365 Dominion Road Mt Eden, Auckland, NZ. Phone +64 9 623 3140 www.merediths.co.nz lunch: Friday 12pm – 3pm dinner: Tuesday to Saturday 6pm – 10.30pm
www.fresh-as.com