Stem ginger brulee

FINE DINING AT HOME SERIES

Stem ginger brulee100ml milk50g stem ginger (with syrup)1 tsp fresh ginger500ml cream7 egg yolks75g sugar1 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 caramel120g castor sugar240ml apple cider6g brown butter2g flaky sea salt450g granny smith apple7ml 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 powder25g butter powder50g ground almond14g moscavado sugar1/2 tbsp hazelnut oil13g maltodextrinpinch 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 crumble60g milk powder60 plain flour18g cornstarch30g sugarpinch of salt85g butter

Mix all the dry ingredients, add melted butter and place it on the baking tray. Bake it for 15 minutes in 150° C. Check every 5 minutes and move around the tray so that it can cook evenly.

Rosemary icecream*Ice cream base

350g cream350g milk8 egg yolks115g 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 base200ml milk10g rosemary1/8 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