Red Grape Granita, Lime Posset, Honey And Pistachio Tuille
Winter is a prime time to try out a new, decadent dessert recipe. So, why not impress your party guests by having a red-hot crack at this light, refreshing, and show-stopping winter dessert packed with flavour and the all-important wow factor?
It comes courtesy of Brisbane hotspot, Stokehouse Brisbane Restaurant. There, young, talented head chef Richard Ousby (pictured) is making a big impact on the dining scene and will shortly launch his new-season menu.
1500g red grapes
25g caster sugar
500ml thickened cream
125g caster sugar
125g freshly squeezed lime juice
Honey And Pistachio Tuille
110g unsalted Butter
225g icing sugar
240g plain flour
170g egg whites
40g shelled pistachio kernels
- Juice the grapes using an electric juicer, and measure out 700ml, reserving any leftovers for another use.
- Whisk the grape juice, water and sugar together in a large saucepot and bring to a simmer over a high heat, whisking occasionally.
- Once the mixture has boiled, allow it to cool to room temperature then strain though a fine mesh sieve into a wide baking tray.
- Use a large spoon to scoop the froth off the top of the liquid, discard the froth.
- Carefully place the baking tray into the freezer and leave overnight to freeze solid.
- Place the thickened cream and caster sugar into a heavy bottomed pot and whisk well
- Bring the cream to a simmer over a medium heat while whisking constantly
- Once boiled, remove the pot from the heat and whisk in the lime juice
- Allow to cool on the bench to room temperature, then strain the cream through a fine mesh sieve into a suitably sized pouring jug
- Divide the cooled cream mixture between 4 individual serving glasses, cups, or ramekins, gently tapping the filled glasses on the bench to level the posset flat
- Carefully place the glasses in the fridge overnight to set
Honey and Pistachio Tuille
- Place the butter, honey, and icing sugar together in a mixer bowl and use the paddle attachment on a high speed to beat together thoroughly.
- Beat the butter mixture until pale and doubled in size, approximately five minutes.
- While the mixture is in the machine, sift the flower into a bowl and set aside.
- Place the pistachio kernels on a chopping board and roughly chop using a large heavy knife.
- Turn the stand mixer off, add the sifted flour, and then turn back on at low speed.
- Once the flour is completely incorporated, turn the speed back to high and slowly pour in the egg whites a little at a time, making sure the whites you’ve added are fully incorporated before adding the next amount.
- Stop the machine once more, and use a spatula to scrape down the side of the bowl, so that any remaining flour or egg can be incorporated correctly then continue to beat on high speed for a further one minute.
- Spread the tuille mixture over a flat baking tray lined with a non-stick silicone baking mat, aiming for a uniform thickness of around 2-4 millimetres.
- Sprinkle the chopped pistachio over the tuille mix and bake in a preheated oven at 140C for 10 minutes, or until golden brown.
- Remove the tuille from the oven and let cool to room temperature before peeling off the silicone mat and breaking into rough, palm sized pieces.
- Remove the granita from the freezer and immediately scrape the frozen mixture with a fork.
- Spoon a generous two-to-three tablespoons of the scrapped grape granita on top of each posset.
- Stand three shards of honey and pistachio tuille into the glasses of granita and serve this gorgeous winter dessert immediately. Enjoy!