Friday, 21 January 2011
Tea for Dessert in the High Country
In last week's blog post, Naomi Ingleton of The Butter Factory in Myrtleford shared her recipes for goat stew and strawberry and buttermilk panna cotta.
But she's not finished yet. For that clean, sweet finish to a memorable meal, try whipping up this memorable parfait...
Green Tea Parfait
2 tablespoons green tea powder
4 tablespoons milk
5 egg whites
300g caster sugar
3 tablespoons water
Juice of 1 lime
1 Granny Smith apple
1 cup caster sugar
Make a paste with the green tea powder and milk.
Beat cream until thick, then refrigerate.
Line a terrine tray with cling film (I find it helps to lightly oil the tray and push the wrap into the corners).
Place 300g sugar and water in a pot and bring to 130°C.
Whisk egg whites to a stiff peak.
When sugar reaches the above temperature, add the lime juice and vodka and bring to boil again. Slowly add this to egg whites, keep whisking until egg white mix cools (about 5 minutes).
Add green tea paste to the egg whites and mix thoroughly, gently fold in the cream. Place in the mould and freeze overnight.
Slice the apples very thinly and brush with lemon juice. Place on a wire rack and put in a cool oven for at least 8 hours, until dry.
Make a caramel with the sugar and dip the apple chips into the liquid caramel and put straight into iced water to set, remove immediately and drain on rack.
Unmould and slice parfait to desired size, and place apple chips on top. Serve immediately.
Guest recipe blogger Naomi Ingleton is owner and chef at The Butter Factory, 15 Myrtle St, Myrtleford.
To read my article on the food and wine of Victoria's High Country region in the January 2011 issue of Virgin Blue's inflight magazine, click here (then jump to page 62).
[Photo credit: By たね, GFDL or CC-BY-SA-3.0, via Wikimedia Commons]