Asiri Punchihewa
10/01/14

Alice’s Edible Mushrooms

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Smoked Salmon Mousse:
500g smoked salmon
200g crème fraiche
100g sour cream
50g capers
Dill
Lemon zest
Seasoning

Beetroot Macaroon:
300g water
300g caster sugar
300g beetroot purée
70g egg white powder
6g gelatine leaves

Brioche Stems:
80g yeast
100g sugar
20g salt
6 eggs
1kg flour
500g butter

Beetroot Gel:
5 Beetroot
100ml stock
Pinch of sugar
Pinch of salt
8g Agar Agar

Horseradish Cremé:
300ml Horseradish cream
100ml milk
Pinch of Xantham Gum

Method: 

Smoked Salmon Mousse:
In a food processor, combine all of the ingredients and mix to a smooth paste. The consistency can be adjusted with the
addition of some cream.Take the mix and work it through a fine sieve to obtain smooth finish to the mousse.

Beetroot Macaroon:
Heat the water and sugar until the sugar is fully dissolved and leave to cool to one side.
In the meantime soak your gelatine in ice water. Leave to soak and emulsify the beetroot purée and egg white powder until mixed through.
Add the gelatine to the sugar syrup and stir until mixed in. Blend the two mixes together, pass through chinio and leave to rest over night.
Once rested whip with a mixerso peaks start to form.
Place into piping bag, pipe onto tray and dry in a oven at 50 C.

Brioche Stems:
First start off by infusing milk with the green tea. Cool to just warm and dissolve yeast in the milk with the sugar and salt.
Place flour in a food processor and slowly add milk and eggs. When it starts coming together, increase the speed and start working the dough.
Slowly add butter, piece by piece. Set to one side to prove.
Remove the dough from the bowl,knock back the air bubbles and form the dough into desired shape.
Set aside to prove for the last time. Bake at 200 C.

Beetroot Gel:
Roast the beetroot in the oven until soft. Remove and peel the beetroot.
Cut the beetroot into quarters and place in the blender with the stock, sugar and salt. Blend until smooth.
Place beetroot in a saucepan and bring to the boil.
Add the agar and cook for 5 minutes. Strain through a chinois and set in the fridge.
When the gel gas set firmly, place it back in a blender and blend with some addition of stock to create the correct consistency.

Horseradish Cremé:
Bring the milk and horseradish cream to a boil.
Add the Xanthan gum and strain through a chinois.

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