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Golden Katara
Recipe by Laura Sharrad
Try Laura Sharrad's Golden Katara today!
- Steps
- Ingredients
Ingredients
Karak Tea Gelato
Pistachio Financier
Blood Orange Compote
Whipped Pistachio Cream
Golden Honey Tiles
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Steps
- Preheat oven to 200°C.
- Line a large baking tray with a perforated silicone baking mat.
- For the Karak Tea Gelato, heat the milk, tea and spices in a saucepan on a medium-low heat. Simmer for 10-15 minutes to infuse - this should be very strong in flavour.
- Meanwhile, add the remaining ingredients to a Thermomix bowl and cook for 10 minutes, 90°C, speed 4. Once the milk has steeped, strain into Thermomix and mix until combined.
- Transfer to a tray and cover the surface with cling wrap. Place into the fridge for 15 minutes to cool then transfer to an ice cream machine to churn according to the manufacturer’s instructions. When churned, place into a sealed container and set aside in the freezer.
- For the Pistachio Financier, place the butter into a saucepan and melt on a medium-low heat. Cook for a further 5-8 minutes until the butter starts to brown. Set aside in the fridge to cool for 5 minutes.
- Meanwhile place the pistachio in a bullet blender and grind to a flour, pulsing to prevent clumping. Add to a bowl with the remaining ingredients and mix until a batter forms. Gradually stir in the cooled brown butter.
- Place a sheet of 3 x 3 x 9cm silicone log moulds onto a baking tray and fill the moulds ¾ with the batter. Bake for about 15 minutes, or until golden. Set aside to cool completely. Reduce the oven temperature to 160°C.
- For the Blood Orange Compote, peel and segment the oranges. Set 4 of the segments aside to serve fresh with the dish. Dice the remaining and set aside.
- Squeeze the offcuts from the orange into a strainer over a saucepan to extract as much juice as possible. Add the sugar and vanilla and cook until it starts to boil, then add the diced oranges, and cook until just starting to break down, approximately 2-3 minutes. Strain and set aside to cool. Reserve the liquid to brush over the financier.
- For the Whipped Pistachio Cream, place all the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks and place into a piping bag. Set aside in the fridge.
- For the Golden Honey Tiles, melt the butter in the microwave and set aside to cool for 5 minutes to cool.
- Place all the ingredients into a bowl and whisk until a smooth batter forms. Spread a thin layer (2-3mm) onto the perforated silicone mat on a baking tray and bake at 160°C for 10 minutes, or until golden. Remove and allow to cool completely. Break up into rustic 3cm squares. Dust with gold powder.
- To assemble, on each plate, cut a financier in half to form 2 logs. Place side by side to form roughly a square. Pipe the pistachio cream over the top in a zig zag formation. Mix both blood orange components together and spoon a tablespoon on top. Top with a quenelle of gelato. Cover the gelato in gold leaf. Arrange the squares of tuille around the perimeter of the dessert, standing upright.
