Barry Frith - Kauri Cliffs
Hotel and restaurant on the seafront (Kerikeri)
Barry Frith has a wealth of experience both in the United Kingdom where he worked for Michelin Star rated restaurants such as Inverlochy Castle & Charlton House Hotel. His French, English and Asian influences allow him to combine his worldly experience into mouth watering gastronomic combinations.
White Chocolate mousse and passion fruit Exotic sauce
For 6 People
A very tasty dessert, amazing to impress at inner parties and can be made weeks in advance so
great to spend some time making it on a rainy Day
Ingredients & Method
White chocolate mousse
100 g Milk
20 g Sugar
30 g Egg yolks
1 Gelatin sheet, (soaked in cold water)
200 g White chocolate
300 g Half whipped cream
Place the cream with the milk, sugar and egg yolks in a pan and heat to around 85c, do not boil, pour onto the chocolate and stir together. Add the gelatine and mix.
When the chocolate mixture is at body temperature, fold in the half whipped cream.
Refrigerate
Genoise Sponge
Preheat Oven to 180c
3 Eggs
125 g Sugar
125 g All Purpose Flour
34 g Melted Butter
Mix the eggs and sugar together, over a pot of hot water till warm.
Then whip on full speed till it doubles volume.
Carefully add in the flour and then the butter.
Bake in a buttered and floured cake mold for about 15 minutes.
Cool down on a rack.
Passion fruit Jelly
50 g Fresh passion fruit pulp
20 g Sugar
20 g Pineapple juice
1 ½ gelatin sheets (Soaked in Cold Water)
Bring to a boil the pulp, juice and sugar, leave on the side to cool down a bit and add the soaked and drained gelatin.
Refrigerate till needed
Exotic fruit sauce
50 g Fresh passion fruit pulp
80 g Orange juice
50 g Pineapple juice
50 g Sugar
1 vanilla bean
2 star anise
Place sugar in a pan with three drops of water and cook over heat until turning to a light caramel and then add the liquid and spices.
Keep simmering until the mixture becomes a thick sauce.
To Assemble
In individual cake molds or in one big mold line some baking paper on the bottom.
Place the Genoise sponge on to the bottom of the container and place in to the freezer.
When the jelly starts to set, spread it over the cold sponge and put it back in to the freezer.
After 30 minutes, add the white chocolate mousse.
Keep in the freezer for as long as needed, perfect to make the day before.
Slightly warm the side of the molds using your hands or warm water bath and take the mousse out.
Leave at room temperature for 30 min before you serve it.
Place the mousse in the center of your place, sauce around it.
Add a scoop of passion fruit sorbet or any sorbet you have on top and serve.
The Lodge at Kauri Cliffs
Hotel and restaurant on the seafront
Set on 6,000 acres near Matauri Bay, Northland, The Lodge at Kauri Cliffs offers spectacular 180 degree views of the Pacific Ocean, and overlooks a championship golf course. The beautiful panoramic view encompasses Cape Brett, and the Cavalli Islands. This splendid plantation lodge has a spacious living room, two private day rooms and a beautiful dining room with outdoor decks overlooking the Pacific Ocean. The magnificent spa facility is nestled in a native Totara forest, while the cottages are nestled on the edge of the forest overlooking the ocean and golf course and have been designed to offer the same stunning 180 degree vista as the main lodge from the private room verandas. ...Read more
New Zealand, Kerikeri
