INGREDIENTS
Grapefruit and passionfruit jelly
600 ml pink grapefruit juice
200 ml passionfruit pulp, seeds removed
180 g caster sugar
4 g agar agar
5 leaves Gold strength gelatine, softened (40g)
1½ cup pink grapefruit segments
Grapefruit candied peel
3 grapefruits
280 g caster sugar
180 ml water
Honey and saffron syrup
60 ml water
Pinch saffron
180 g thick Manuka honey
To serve
150 g homemade or store bought natural yoghurt
2 passionfruit, pulped
120 ml honey and saffron syrup
10 g fresh mint leaves
5 g Manuka flowers
METHOD
Grapefruit and passionfruit jelly
1. In a heavy-based saucepan on high heat, Induction setting 8-9, combine fruit juices, sugar and agar agar.
2. Bring the mixture to the boil whilst whisking constantly. Reduce the heat to low heat, Induction Setting 3 and cook for 4 minutes until very smooth.
3. Remove from the heat, stir in gelatine and mix well.
4. Cool slightly then pour into a shallow tray, adding in the grapefruit segments. Place into the fridge to set.
Grapefruit candied peel
1. Line a baking tray with baking paper.
2. Peel the grapefruit and remove the white pith. Blanch and refresh the peel 3 times.
3. Bring the water and sugar to the boil, Induction setting 9 then reduce to a simmer, Induction setting 5 for 8 minutes.
4. Add the blanched peel and cook for 30 minutes on low heat, Induction setting 3 so that the syrup thickens and candies the peel.
5. Remove the peel immediately and place onto the baking paper-lined tray to set.
Honey and saffron syrup
1. Place the water and saffron into a small saucepan. Warm the water on a low heat, Induction setting 4 and let the saffron infuse for 10 minutes. Add honey and warm together.
2. Remove from the heat, cool and chill before use.
To serve
1. Using a spoon, scoop jelly pieces with grapefruit segments from the tray and place in a serving bowl.
2. Spoon the yoghurt around the bowl.
3. Place candied peel and passionfruit pulp over the top.
4. Spoon a little honey and saffron syrup over and garnish with fresh mint and Manuka flowers.
Hints and tips
• Agar or agar-agar is a jelly-like substance, obtained from algae, used as a setting agent in food.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
