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Apples and Lemon for Baba

Passport & Plate - Apples and Lemons

Australia | Tuesday, 17 February 2015 | 5 photos

Mascarpone Icecream:
250 ml milk
3 egg yolks
75 g sugar
180 g mascarponeApple and Lemon Jelly:
600 g Granny Smith apples, juiced plus 1 apple for garnish
360 g lemons, juiced
3 titanium leaves gelatine, softened in iced waterLemon Verbena Panna Cotta:
400 ml cream
100 ml milk
60 g sugar
100 g lemon verbena leaves plus more stems for garnish
1 titanium leaf gelatine, softened in iced waterWhite Chocolate Snow:
100 g white chocolate, melted
30 g tapioca maltodextrine
30 g popping candy
Select all


How to prepare this recipe
Preheat oven to 80C.
For the garnish, place lemon verbena stalks and finely sliced cross section of apple on a tray and place in the oven to dehydrate, about 40 minutes.
To make the ice cream, place the milk in a saucepan set over medium heat and bring to a simmer. Meanwhile, place the yolks and sugar in a bowl and whisk to combine. Slowly add hot milk to the eggs, while whisking, until combined. Return mixture to the saucepan and return to a medium heat. Continue to cook, stirring, until mixture thickens and coats the back of a spoon. Remove from heat and strain into the bowl of an electric mixer.
Set bowl over an ice bath to cool. Once cool, add mascarpone and mix with paddle attachment until well combined.
transfer the mixture to an ice cream machine and process according to the manufacture’s instructions. Set aside in the freezer.
Meanwhile, to make the jelly, place the apple juice and lemon juice in a saucepan and set over medium heat until just beginning to boil. Remove from heat, add gelatine and whisk until combined. Strain into a 3cm deep 27 cm x 17 cm tray and transfer to the freezer until set, about 50 minutes.
To make the panna cotta, place the cream, milk, sugar and verbena in a saucepan and set over medium heat. Bring to a simmer, stirring until sugar is dissolved. Remove from heat, add gelatine and whisk to combine. Allow to stand to infuse for 10 minutes. Strain into a flat 1cm deep 27 cm x 17 cm paper lined tray. Place in the freezer to set, about 35 minutes.
To make the snow, place melted chocolate and maltodextrine in a blender and process until a “snow” consistency. Transfer to a bowl, add popping candy and stir to combine. Set aside.
To serve, remove jelly and panna cotta from freezer and cut each into 6 pieces. Place on plate, top with a scoop of ice cream and sprinkle with white chocolate snow. Garnish with dehydrated lemon verbena and apple.


The story behind this recipe
I was a semi-finalist on MasterChef series 6 Australia and this dish was the dish i was most proud of. It was dedicated to my grandmother on the anniversary of her death and it resonated with me at the time deeply. It was based on her apple tree she had in her backyard. Growing up, my two brothers, my sister and myself would play on this tree while my grandmother watched over us. She so profoundly shaped who i am today as a person that the tree has always been completely symbolic of my relationship with her.

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