The Fruits of Our Bounty
What’s not to love about naseberry save more of the juicy, succulent fruit that oozes with flavour. Someone must have shared our love of this fruit with chef Kevin Broderick of Rockhouse, for he has added star apples and pineapples and has given us more reasons to enjoy the fruits of our bounty.
(Photos courtesy of Rockhouse)
Naseberry Tart
Ingredients:
3 naseberries
1/2 lb flour
1/4 lb margarine
1 ounce sugar
1/2 cup ice water
1/4 cup raisins
1/4 cup cracker crumbs
1/2 tsp cinnamon
1/2 tsp lime juice
Method:
Dice two naseberries, place in a mixing bowl with raisins, cracker crumbs, lime juice, cinnamon and sugar.
To make tart shell
Place flour in a bowl with margarine, use fingers to rub into a sandy texture, then add 1ounce sugar and combine with ice water.
Flour surface then roll out into 1/8 inch thick, cut with a cookie cutter then place in a tart mould, pour naseberry mixture then slice remaining naseberry to decorate the top and bake for 30 minutes at 350oF
Pineapple Cheesecake
Ingredients
11/2 lb cream cheese
4 ounces sugar
3 eggs
1 cup heavy cream
2 ounces cornstarch
1 pineapple
2 ounces ginger
Method:
Mix cream cheese and sugar together, then add eggs, followed by heavy cream
Dissolve cornstarch and add to the mixture.
Cut half the pineapple into small cubes then infuse into ginger syrup and add to cheesecake mixture.
Pour into cheesecake mould and bake for 45 mins at 300ûF
Star Apple And Cherry Mousse
Ingredients:
4 star apples
1/2 cup cherries
4 otaheiti apples
3ounces gelatin (dissolved)
2 cups heavy cream
2 cups milk
1/2 cup sugar
Method
Remove white area of the star apple with seeds not using the purple area.
Mix with 1 cup milk then strain, add 11/2 ounces gelatin then put to chill.
Puree cherries with 1 cup milk and 11/2 ounces gelatin then put to chill.
Half whip 2 cups of heavy cream then divide into two parts and add to star apple mixture and cherry mixture.
Cut the bottom area of the otaheiti apple and remove seeds then pour mixture inside layer by layer.
