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All Things Verjuice
Recipe by Callum Hann
Try Callum Hann's All Things Verjuice recipe today!
- Steps
- Ingredients
Ingredients
Beetroot Verjuice Granita
Black Grape, Fig and Verjuice Sorbet
Verjuice Parfait
‘Fig Leaf’ Biscuit
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Steps
- Prechill an ice cream machine.
- Preheat oven to 110°C. Place a leaf shaped silicon tuille mould onto a baking tray.
- For the Beetroot Verjuice Granita, juice the beetroots to yield 200g of fresh beetroot juice. Then juice the apples to yield 200g fresh apple juice. Squeeze limes to yield 50g lime juice. Combine together in a jug.
- Combine sugar and water in a saucepan and cook over low heat or until sugar has dissolved. Remove from heat and allow to cool.
- When cooled, add to the jug of juices with the verjuice.
- Pour into a shallow tray and freeze until firm, approximately 2-4 hours. When frozen, scrape with a fork and place into a sealable container in the freezer.
- For the Black Grape, Fig and Verjuice Sorbet, combine all the ingredients in a blender and puree for 1 minute or until smooth.
- Pass through a fine sieve then place into an ice cream machine to churn on sorbet setting. Transfer to a sealable container and freeze for 3 hours until frozen.
- For the Verjuice Parfait, in a stand mixer fitted with a whisk attachment, whip the cream to stiff peaks. Add the verjuice and lemon zest and continue whipping until the mixture has returned to stiff peaks. Refrigerate until needed.
- Bring a saucepan of water to a simmer. In another stand mixer bowl, combine eggs and sugar. Place over the simmering water and whisk constantly for 2 minutes or until sugar has dissolved.
- Transfer to the stand mixer, fitted with a whisk attachment and beat for 3 minutes on high, until very fluffy.
- Add the oil and salt, a little at a time until all incorporated. Fold in verjuice cream.
- Place a 6 cavity, 75mm silicon tart mould on a tray and pour the parfait into the cavities. Freeze for at least three hours, until firm.
- For the ‘Fig Leaf’ Biscuit, place beetroot leaves onto a wire rack over a baking tray. Bake for 30 minutes or until very crisp, but still green. Allow to cool for 15 minutes. Increase oven temperature to 160°C.
- Blitz the leaves in a high powered blender or spice grinder to create a green powder.
- Whisk the egg, sugar, melted butter, flour and salt together in a bowl until combined. Use a spatula to spread the mixture thinly onto leaf-shaped silicon tuille mould (alternatively, make thin tuile shards by spreading the mixture 1mm thick onto a baking tray lined with baking paper)
- Bake biscuits for 9-11 minutes or until golden brown. Allow to cool for 5 minutes then carefully remove from mould. Dust each biscuit with beetroot leaf powder.
- To serve, remove the ends from each grape and slice the middles into 3mm slices.
- Prepare six dessert plates, place a parfait in the middle of each plate. Top each with a scoop of sorbet, then quenelle a rocher of granita and place on top. Arrange the grape slices around the edge of parfait and dust with the beetroot leaf powder. Top the quenelle with a leaf tuille. Lastly, arrange 4-5 tablespoons of granita around the parfait.
