Our Mate With a Plate today is baby chef Gretchen Mercado who is a third year culinary arts student at The AUT’s School of Hospitality, Tourism & Events.
She joins Wendyl Nissen on The Long Lunch to discuss her culinary journey, which culminates with a June graduation, and a fascinating modern take on the Crunchie Bar dessert with Marmite ice cream which was designed by her classmate Olivia Halliwell.
145g Dark Chocolate
275g Butter, chopped
80g Cocoa Powder
240g egg yolk
80g cocoa powder
Mix 1: Melt mixture over a bain marie, then cool to room temperature.
Mix 2: Whisk in an electric mix until thick and pale.
Combine the two mixtures together and then fold in the whipped cream. Pipe into moulds prepared with tempered chocolate and freeze to set.
80g manuka honey
1.5tbsp baking soda
Combine all ingredients in a pot except baking soda and cook to 165 degrees celcius, then whisk in baking soda. Pour onto a lined tray with baking paper. Allow to cool until hard then freeze to store.
Boil water and sugar until brown. Do not stir. Pour into cream and whisk. Add marmite.
Marmite Caramel Ice Cream
1 tbsp marmite
6 egg yolks
60g marmite caramel
Boil milk and cream with marmite. Whisk egg yolks, sugar, and caramel. Pour cream mix over egg yolks and whisk. Cool over ice bath and pour into paco jet containers or ice cream machine.
Blood Orange Gel
Juice of two blood oranges
3 sheets of gelatine, bloomed
Boil juice, water, and sugar. Stir through the gelatine. Bring back to the boil. Pour into a lined baking sheet. Set in the fridge for several hours. Blend until smooth. Store in piping bags.
Listen to the full interview with Gretchen Mercado above.
The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.