300g fermented honey
810g white chocolate
15 egg yolks
90g sugar
720g cream
720g milk
100g butter
4 sheets gelatin
1kg rosella
5g pectin
40mL eucalyptus oil
100g flour
12 eggs
250g sugar
70g corn flour
500g milk
500g cream
200g sugar
100g strawberry gun
50g ice cream stablisier
10g vanilla
10 eggs
110g milk solids, tosted in butter
Fermented honey and white chocolate cremeux:
Heat cream, milk and fermented honey together.
Whip eggs and sugar in kitchen aid until doubled in size.
Mix egg mixture and cream mixture together until thickened.
Blend in white chocolate and gelatin.
Rosella jam:
Heat rosella, pectin and 200mL water. Cook until rosella is broken down and jam consistency.
Eucalyptus sponge:
Whip eggs and sugar together until firm peaks.
Add corn flour, flour and eucalyptus oil.
Spread onto flat trays at 1 inch thick.
Cook on 160 C for 10-15 minutes.
Strawberry gum ice cream:
Heat cream, milk, vanilla and strawberry gum until about to simmer.
Whip sugar and eggs in a kitchen aid and add to cream mixture and cook till 81 C.
Strawberry gum oil:
Heat grape seed oil and strawberry gum. Blend and sit overnight.
Milk solids:
Heat 200g clarified butter and 100g milk powder.
Recipe provided by Adelita Wine Bar
