Ingredients
| 1 medium egg white | |
| 3 tablespoons honey, preferably mānuka | |
| finely grated zest of 1/2 lemon | |
| 3 tablespoons lemon juice 6 large or 9 small nectarines, preferably loose stone | |
| 1 cup fine mānuka wood chips | |
| 200g soft goat’s cheese or goat’s curd | |
| 200ml cream | |
| FOR THE WAFERS (MAKES 14) | |
| 1 teaspoon activated charcoal (6 gel capsules, emptied) | |
| 35g flour, sifted | |
| 50g caster sugar | |
| 25g butter, melted, cooled |
Smoked fruit should be delicate, so I smoke these nectarines for 10 minutes only and really try to manage the heat, which I find easier over my gas hob. But this means you need to close the foil tightly to avoid a smoke-smelly house. Activated charcoal is very on trend right now, having made its way into ice cream, lattes, cocktails and even burger buns.
It imparts a subtle smoky flavour and a striking black hue to food to which it’s added, and I love the way the black wafers contrast with the white mousse in this recipe. You can get activated charcoal from pharmacies and health or wholefood stores.
Instructions
| 1. | FOR THE NECTARINES |
| 2. | Gently heat the honey and lemon zest and juice, stirring to combine. |
| 3. | Cut the nectarines in half and remove the stones, or if this is difficult, cut them into quarters to remove the stones. |
| 4. | Put in a bowl with the honey-lemon mix and mix to coat. |
| 5. | Find a suitable baking/roasting dish or frying pan and a rack that will fit inside or on top of it. |
| 6. | Remove the nectarines from the honey-lemon mix, reserving any leftover liquid, and arrange the fruit on the rack, cut side up. |
| 7. | Join two large pieces of foil together by folding the seam over several times and use this to line the dish or pan. |
| 8. | Spread the wood chips in an even layer in the bottom of the foil-lined dish or pan. |
| 9. | Heat the wood chips over medium-high heat until they start smoking. |
| 10. | Reduce the temperature to low, place the rack of nectarines over the dish or pan and bring the foil up over the rack to cover, making a sealed package. |
| 11. | Heat on low for 10 minutes – it’s important the temperature is low as too high a heat will cause the fruit to taste acrid. |
| 12. | Carefully remove the dish or pan from the heat and take it outside, then open the package. |
| 13. | Put the fruit back into the honey-lemon mix and leave to cool. |
| 14. | Refrigerate until needed. |
| 15. | To serve, beat the goat’s cheese or curd with a wooden spoon to soften and make smooth, then beat in the cream. |
| 16. | Serve the smoked nectarines with the mousse, drizzled with the honey-lemon mix. |
| 17. | Serve with activated charcoal wafers. |
| 18. | FOR THE WAFERS |
| 19. | Preheat the oven to 190℃. |
| 20. | 1 teaspoon activated charcoal (6 gel capsules, emptied) |
| 21. | Fold in the charcoal, flour and caster sugar until mixed through, then fold in the butter. |
| 22. | Put well-spaced teaspoonfuls of the mixture on trays lined with baking paper and spread out to thin using the back of a knife or a palette knife. |
| 23. | Serve with the smoked nectarines and goat’s cheese mousse. |
Recipe and Styling Fiona Smith / Photography Aaron McLean / Styling Ellen J Hemmings
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