Rose blush meringue
Ingredients150g Tate & Lyle granulated sugar 30g deZaan Rose Blush cocoa powder 160g Egg whites 4g Cream of tartar |
MethodSift together the sugar and cocoa powder. Set aside. Whip the egg whites to a light fluffy texture. Gradually add the cocoa mixture. Add the cream of tartar. Pipe into the desired shape. Bake for 120°C/248°F. |
Strawberry shiso compote
Ingredients10g Sosa agar agar 100g Water 50g Lime juice 2 Large green shiso leaves (chopped) 450g Fresh strawberries (chopped) |
MethodCombine the sugar and agar-agar. Set aside. Pour the purée, water, and lime juice into a pan. Bring to a boil. Add the sugar mixture and boil for 1 minute. Transfer to a container and let cool and set completely. Once set, blend in a food processor until smooth. Then add the shiso leaves. |
Cocoa whipped ganache
Ingredients404g Cream 35% (quantity 1) 66g Tate & Lyle granulated sugar 12g Butter chips 15g deZaan Rose Blush cocoa powder 504g Cream 35% (quantity 2) |
MethodBring to a boil the 1st quantity of cream and the sugar. Pour over the deZaan cocoa butter and Rose Blush cocoa powder, then blend thoroughly. Add the gelatin and blend thoroughly. Add the 2nd quantity of cream and blend thoroughly. Set aside overnight in the refrigerator. Whip to medium/stiff peaks. |
Purple shiso gelee
Ingredients500g Water 2g Dried purple shiso 2 Quantities of cocoa whipped ganache (molded into 6cm diameter silicone discs) Fresh strawberries (for decoration) |
MethodBring the water and shiso to a boil. Take off the heat and strain. Add the gelatin and blend until combined. Let cool and set. |
Assembly
MethodOnce all components have been made, pipe 8g of strawberry compote on to the bottom of the plate. Unmold pre-prepped 6cm ganache discs. Melt the purple shisho gelee to 30°C/86°F and glaze the ganache disc. Dust lightly with Rose Blush. Place directly on to the plate and finish decoratively with the meringue and fresh strawberries. |
Recipe courtesy of deZaan
