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Fruit Nage with Polenta Cake and Passionfruit Sorbet


  • Fruit Nage

  • Polenta Cake


  • Fruit Nage:

  • 1.

    Mix water, sugar, curry powder, lime leaf, chilli, lemon grass and ginger together and simmer for 6 minutes, pass and cool.

  • 2.

    When cool add passionfruit pulp and pineapple juice.

  • Polenta Cake:

  • 1.

    Mix milk, polenta, butter and sugar 1 together in pan and cook out till mixture leaves the sides of the pan.

  • 2.

    Remove and place mixture in a bowl.

  • 3.

    Mix sugar 2 and whites into meringue.

  • 4.

    Mix yolks into polenta mixture fold meringue through.

  • 5.

    Place in rings on baking paper.

  • 6.

    Bake 12 for 15 minutes at 180º Celsius till golden.

  • Serve:

  • 1.

    Place polenta cake in centre of plate with lychee, mango and pomegranate around it.

  • 2.

    Pour nage around then quenelle passionfruit sorbet on top of polenta.

  • 3.

    Place pineapple tuille on the sorbet.

  • 4.

    Finish with mint oil and baby coriander leaves.

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Fruit Nage with Polenta Cake and Passionfruit Sorbet.


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