3 minutes to study
MAMAKU PATE DE FRUIT
Can make 150 cubes
This petit four arrived into existence by incident. I might been making an attempt to make a tarte tatin using mamaku as a alternative for apple — it tasted ok but was
a gluey mess. I place the failed tart in the fridge and resolved to give it a further go in the early morning. When I returned the future day, the “slime” experienced solidified into a agency jelly.
For the mamaku puree:
300g mamaku frond, cleaned under cold managing h2o
200ml water
Peel the mamaku frond with a smaller, sharp knife. Discard the outer pores and skin and minimize the flesh into 5mm slices. Set the mamaku and drinking water in a smaller pot set around medium heat. Cook till you can simply run a knife by way of it, then clear away from the heat. Transfer the mamaku and cooking water into a blender or food items processor. Mix until eventually it varieties a puree. Move through a good sieve and divide into 100g parts. You have to have 100g for the adhering to recipe any excess can be frozen in a coated container.
For the pate de fruit:
100g mamaku puree
210ml water
15g glucose
215g white sugar
8g pectin powder
5g tartaric acid
Use baking spray to grease a 15cm x 15cm heatproof baking dish. Place the mamaku puree, h2o and glucose in a medium pot. Bring to a boil. Totally mix the sugar and pectin powder (it is essential to stay clear of lumps) and add to the boiling mamaku mixture. Cook right until it reaches 107C on a thermometer, whisking continually to stay clear of unwanted caramelisation at the bottom of the pot. Dissolve the tartaric acid in 10ml h2o. Whisk into the pot for no extra than 10 seconds, then pour the combination into the geared up dish. Let it great entirely. When set, slash into 150 tiny cubes and shop in a included container in the fridge.
For the fizzy sugar
50g caster sugar
1g citric acid
To make the fizzy sugar, stir alongside one another the caster sugar and citric acid till put together. Roll the mamaku cubes in the fizzy sugar just prior to serving.
BOYSENBERRY & KAWAKAWA
20 fresh kawakawa leaves
100ml uncomplicated syrup (see beneath)
Soda water, to serve
Place the boysenberries, kawakawa leaves and sugar syrup in a blender and puree right until sleek. Force by way of a sieve and pour the puree into a sterilised bottle. Keep in the fridge. To serve, mix equivalent parts soda water and boysenberry puree. Beautify with boysenberry and kawakawa crisps (unfold boysenberry pulp on a dehydrator tray and dry for 18 several hours at 70C).
Uncomplicated Syrup
Would make 750ml
500ml h2o
500g white sugar
Place sugar and h2o in a significant pot set about medium warmth. Bring to a simmer, stirring until the sugar has wholly dissolved. Take away from heat and enable to amazing, then transfer to a clean bottle or jar. Shop in the fridge or in a neat, dark location.
Extract from Hiakai, by Monique Fiso (Godwit, Random Household NZ, RRP $65). Text © Monique Fiso, 2020. Images © Amber-Jayne Bain, 2020
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