17 Aug 2018 Josef Chromy Restaurant
Sarah has crafted a delicious winter dish highlighting fresh and preserved mandarin, teamed with bitter dark chocolate and a gingerbread spiced mascarpone cream. One of the delicious desserts on our later winter dessert menu.
Gingerbread mascarpone with dark chocolate and Mandarin
Cocoa nib meringue
50g icing sugar
40g egg whites
3g cinnamon powder
3g ginger powder
20g cocoa nibs
Whisk icing sugar and whites to a stiff meringue. Fold through spice and nibs. Spread thinly over a flat tray. bake in oven at 150 for an hour and then turn oven down to 80 and leave in oven until dry.
6g ginger powder
12g vanilla bean paste
80g brown sugar
30g fresh ginger
bring water and dry spices, sugar and treacle to the boil. Take off heat. Blitz fresh ginger with spice liquid and then pass through a fine sieve. Cool.
150g ginger syrup
Fold gently, don’t over mix. (note. If there is any gingerbread syrup left over can mix with spiced rum, mandarin or lime and ginger beer for a nice weekend beverage)
100ml mandarin juice
30g castor sugar
1 sheet gelatin
Melt the sugar in mandarin juice (don’t bring to boil). Bloom gelatin, mix gelatin through juice and season with lemon juice to balance. freeze. Once frozen scrape with a fork.
Put a quenelle of mascarpone on the bottom of the plate and use spoon to make a well in the centre. Crumble some dark chocolate. Clean and cut some fresh mandarin to also put in the well. Cover with broken meringue and put a spoon of mandarin granita to the side.
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Cellar Door - Open 7 days 10am - 5pm
Restaurant - Lunch daily 11.45am - 2.30pm
(Closed Christmas Day)
370 Relbia Rd
Relbia TAS 7258
03 6335 8700