Recipes from the chef's kitchen

Recipes from the chef's kitchen

Lemon Aspen and Honey Dressing

Lemon Aspen and Honey Dressing

by Mitch Collins

Ingredients:
75g Dijon mustard
75g Honey
50g Good quality apple cider vinegar
5-10g of Noosa Natives Lemon Aspen powder
200ml Grapeseed oil
Salt

Method:
  1. Combine mustard, honey and vinegar in a tall jug or bowl and blend using a stick blender
  2. Add the lemon aspen powder and incorporate
  3. Slowly add the grapes oil while still blending with the stick blender so the mixture doesn't split
  4. Season with salt and transfer to a container to store in the fridge until needed.

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  Lemon Aspen Cheesecake
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Lemon Aspen cheesecake with passionfruit coulis and almond crumb
by Mitch Collins
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Ingredients
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For the cheesecake:
440g cream cheese
105g caster sugar
1 egg yolk
1 egg
125g cream
1 1/2 teaspoon of Noosa Natives freeze dried lemon aspen powder
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For the coulis:
250g passionfruit
50g caster sugar
10g brown sugar
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For the crumb:
100g plain flour
100g sugar
100g butter
100g almond meal
zest of 1 orange and one lemon
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Method
  1. Start by preparing the cheesecake. Combine cream cheese, sugar and lemon aspen in a mixing bowl and mx on medium speed until smooth. Add the egg and egg yolk allowing to combine before adding the cream. Allow to mix on high speed until the mixture is thickened.
  2. Place the mixture into a baking paper lined vessel of choice. Cover in foil and bake in a 90 ̊C for 45 mins until set, 5-10 minutes of additional baking may be required. The mixture should be somewhat firm.
  3. Allow to cool in the fridge for several hours or overnight.
  4. Next prepare the crumb by combining the dry ingredients and zest, mixing until incorporated. Add the diced butter and rub into the dry ingredients until the mixture resembles wet sand.
  5. Bake at 160 ̊C for 8-10 minutes or until golden brown.
  1. Finally prepare the coulis by combining sugars and passionfruit juice in a pot and bringing to the boil for 1 minute before allowing to cool.
  2. To assemble, place the crumb loosely on the plate before topping with a slice of cheesecake and spooning the coulis on top of the cheesecake 

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   Lemon Aspen truffles
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White Chocolate and Lemon Aspen Truffles
by Mitch Collins
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Ingredients:
For the truffle:
30g thickened cream
10g Noosa Natives Lemon Aspen powder 
150g white chocolate
10g unsalted butter
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For the crystallised white chocolate coating:
40g white chocolate
100g sugar
30ml water
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Method:
  1. For the truffles, melt the butter and chocolate over a double boiler until combined.
  2. Meanwhile, bring the cream to the boil and add to the chocolate mixture, mix in the lemon aspen powder and transfer to a container to set.
  3. Next, make the crystallised white chocolate by bringing the sugar and water to a boil and allowing to reach 135 ̊C before removing from the heat and whisking in the white chocolate vigorously until the mixture resembles snow. Quickly remove from the pan into a tray and allow to cool.
  4. To assemble, shape the ganache into balls using a melon baller or a spoon the gently goat in a layer of the crystallised white chocolate.
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