Mint-as Burger with Kiwifruit Ketchup
The burger-boss, Chef, Daniel Wilson, does it again. Unique flavours of New Zealand combine with cla...
4 large peaches
200g caster sugar
1 tsp citric acid, or to taste
Black pepper pavlova:
150g egg whites
300g caster sugar
2 1/2 tsp black peppercorns, ground, or to taste
1 1/2 tsp corn flour
1 tsp white vinegar
150g mascarpone cream
325mL thickened cream
Juice and zest of 1 lemon
35g icing sugar
1 ripe firm peach, sliced thinly
Thai basil leaves
Pre-chill ice cream machine.
Bring a saucepan of water to the boil. Prepare an ice bath in a medium bowl.
Place peaches in boiling water and cook until softened slightly, about 10 minutes. Drain the peaches and plunge into an ice water bath.
Place sugar and 200mL water into a separate saucepan and cook over medium heat until sugar is dissolved. Cook the syrup until it reaches 100 C, remove from heat and set aside to cool.
Once peaches are cool enough to handle, peel and discard skins. Cut peaches in half, discard the stones and place flesh into a blender.
Add sugar syrup and citric acid to taste, blend on high speed until smooth. Strain through a fine sieve and place into ice cream machine. Churn and the place into freezer until required.
Black pepper pavlova:
Pre-heat oven to 100 C. Pre-chill ice cream machine.
Line a baking tray with baking paper. Place egg whites into bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form. Gradually add caster sugar and whisk until meringue is glossy and firm peaks have formed, about 10 minutes.
Add remaining ingredients and whisk for 2 minutes. Transfer mixture to a piping bag and pipe 12 rounds onto the tray.
Bake in the oven for 1 hour. Turn off oven and leave door slightly ajar until pavlovas are cool.
Place ingredients into a stand mixer fitted with a whisk attachment.
Whisk until stiff peaks form, transfer to piping bag. Set aside in fridge until ready to serve.
Pipe lemon cream at the base of a serving glass, scoop peach sorbet and place on top.
Scatter with fresh peach, blackberry and basil, topping with the black pepper pavlova.
Credits: Larissa Takchi
Photo Credits: Larissa Takchi