Stay chilled and have a happy holiday season. See you all next year. My cooking classes will resume at Rock Cafe, February 2011. See http://www.rockcafe.co.nz 

 

Peter Chaplin - "Happy Cooking Happy Life" 

 

Almond flakes - lightly roasted 

Raspberries canned + pureed x 2 cans 

Fresh mint leaves 

 

Stock: 

Bay leaves x 3 

Fresh Chilies x 3 

Mint stalks 

Vanilla Bean Pod 

Lemon grass stick finely sliced 

Carrots x 2 medium finely sliced 

Celery sticks x 4 finely sliced 

Star anise x 1 

Cold water x 3 litres 

Liquid honey/Maple syrup ½ cup 

 

Method

Bring stock ingredients to the boil, simmer for approximately 45 minutes. Strain and chill in fridge until cool. 

 

Cut vanilla bean pod open split in half length ways and scoop out the tar inside of pod and add to stock. 

 

Place almonds into food processor, blend until fine granules. Add two pinches salt and ¼ cup liquid honey to 1 litre of stock, stir then add to almonds in processor. Blend for a couple of minutes then add another litre of stock with ¾ cup liquid honey to processor and blend for 2 minutes. Pour out into a bowl with 4-5 ice cubes in, should be like a frothy milk shake consistency. Ladle into serving bowls, garnish with sprig of mint and a sprinkle of flaked almonds. 

 

delicious served with a bottle of bubbles, No 8: is good!