White beer ice cream, Pistachio parfait, Green pepper meringue, Fizzy

pineapple rocks, Palm sugar poached mango and Hibiscus sauce

FINE DINING AT HOME SERIES

White beer ice cream, Pistachio parfait, Green pepper meringue, Fizzy pineapple rocks, Palm sugar poached mango and Hibiscus sauceWhite Beer Ice Cream

Ingredients milk 2.64 kg cream 523 gr sugar 923 gr yolks 414 gr beer 500 gr stabilizer 18 gr

Procedure Boil milk and cream with half of the sugar. Mix yolks and sugar and add 1/3 of boiling milk. Convine both mixtures together and take back to the stove. Cook till 82°C cool down quickly to 60°C and add stabilizer at 40°C add beer and ix well. Leave rest for 12 hours in the fridge. Freeze in pacojet containers for 12 hours and pacotize to order

Pistachio Parfait

Ingredients cream 850 gr milk 525 gr sugar 225 gr yolks 9 u pistachio 320 gr gelatine 9 gr

Procedure Roast pistachios at 110°C oven for 45 min While hot add them to fridge cold cream. Keep aside. Boil milk with half of the sugar. Mix yolks and sugar and add 1/3 of boiling milk. Convine both mixtures together and take back to the stove. Cook till 82°C At 60°C add gelatine peviously soaked in water and convine with cream and pistachios. Blend the mix very well and strain throught fine mesh colander.

Charge in sifon gun and load with 3 N2O gas. Rest in fridge for 4 hours and disperse into containers. Freeze for 12 hours.

Green Pepper Meringues

Ingredients Whites 125 gr Sugar 225 gr Water 60 gr Icing sugar 35 gr Green pepper to taste

Procedure Boil sugars and water to 118°C and drop it to mixing whites, to make a meringue. Once cooled down to room temperature add freshly cracked and toasted green peppercorns. Keep in pipping bag

Pineapple Fizzy Rocks

Ingredients Sugar 200 gr Citric acid 25 gr Bicarb 20 gr Pineapple fd 40 gr Water 60 gr

Procedure Boil water and sugar till 145°C in a big pot Add rest of the ingredients and mix vigorously. Place hot mix in parchment papper untill it cools down. Break into pieces and keep in air thight boxes

worm mango salad

IngredientsMango 2 u Palm sugar 1 u

Procedure Shred mango and vac pack it with the palm sugar finely chopped. Leave in the bag for at least 6 hours. Worm up in a pan with a little of released juice

hibiscus sauce

Ingredients Water 500 gr Hibiscus 70 gr Sugar 100 gr Xhantana gum 3 gr Citric acid pinch

Procedure Infuse hibiscus and water. Strain and blend in sugar and xhantana

The Restaurant

Since its doors opened in 2004, The Grove has secured

itself as one of Aucklandís top restaurants with a unique

approach to both food and service. With a passion for

and expertise in the industry, owners Michael and Annette

Dearth have gained outstanding recognition for the

creation of its fine dining oasis. Head chef, Benjamin

Bayly has already experienced an illustrious career by

landing senior chef roles at Michelin starred restaurants

in London and France (The Ledbury & The Square,

London:† Restaurant Jean-Paul Jennet, France).

The Grove Restaurant

Saint Patricks Square

Wyndham Street

Auckland

TEL: 09 368 4129

inquiries@thegroverestaurant.co.nz

www.fresh-as.com