Mate With a Plate: Crunchie bar with Marmite ice cream and blood orange gel

Long Lunch 30/04/2018
Photo: Olivia Halliwell

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.

Chocolate Marquise

Mix 1:
145g Dark Chocolate
100g Honey
275g Butter, chopped
80g Cocoa Powder

Mix 2:
240g egg yolk
250g sugar
80g cocoa powder
450ml cream

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.

 

Manuka Honeycomb

300g sugar
80g manuka honey
90g water
1tsp trimoline
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.

 

Marmite Caramel

115g water
240g sugar
225g cream
20g marmite

Boil water and sugar until brown. Do not stir. Pour into cream and whisk. Add marmite.


Marmite Caramel Ice Cream

375ml milk
125ml cream
1 tbsp marmite
6 egg yolks
60g sugar
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
100g sugar
50ml water
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.

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