The sweet strawberries are enhanced by the addition of an earthy yet sweet beetroot gel and sponge. Paired with the freshness of the shiso-infused ice cream and fragrant sakura meringue, it’s a match made in heaven.
Serves 1 Prep time 1 hour + overnight charge Cook time 20 minutes BEETROOT GEL 220ml beetroot juice 18g honey
2g gellan gum
» In a pot, boil all the ingredients until it is fully dissolved.
» Pour beetroot into an insert with an ice bath underneath, use a stick blender to process beetroot till it sets and is smooth. » Pass through a fine drum sieve.
» Store in refrigerator.
CONCENTRATED STRAWBERRY 900g strawberries, chopped 1 litre water
» In a pot, combine all ingredients and heat up till it reaches 78°C.
» Maintain the heat for 20 minutes. Remove from heat and cover the pot with cling film. Let it sit for an hour.
» Strain mixture through a strainer and chill it until stiff.
220g concentrated strawberry 2g gellan gum
» In a pot, combine ingredients and bring to a boil.
» Pour strawberry into an insert with an ice bath. Then proceed to use a stick blender until the mixture is smooth. » Pass mixture through a fine drum sieve into a metal container.
» Knock metal container on a table until air bubble dissipates.
SAKURA MERINGUE 12.5g albumin power 125g water
85g sakura syrup 100g maltodextrin
» Combine albumin powder, water and sakura syrup in kitchen mixer and whisk for 5 minutes at medium speed until firm. » Then slowly add in maltodextrin. » Transfer to a squeeze bottle and pipe meringue onto a tray lined with parchment paper.
» Dry meringue in the oven at 90°C for 30 minutes set to conventional.
» Remove from oven and store in a dehydrator until ready to use.
STRAWBERRY SHISO ICE CREAM 1kg strawberry purée
10g shiso leaves, chopped
3g sorbet stabiliser
0.5g red food colouring
» Combine all ingredients together in a pot and bring to a boil to dissolve sorbet stabiliser.
» Strain the mixture in a chinois to remove the leaves.
» Store in a container and freeze until ready to use.
BEETROOT SPONGE 50g almond flour
120g egg white
80g egg yolk
100g beetroot, cooked 30g beet reduction 65g plain flour
50g sugar a pinch of salt.
» Take beetroot, sprinkle with sea salt and cover with aluminum foil. Bake beetroot in the oven at 200°C for 1 hour.
» Once cooked, remove skin and process the meat in a food processor. Using a juicer, juice beetroot and reduce to 30g. » Mix all ingredients together in a bowl, then transfer it into a syphon. Charge it 3 times and leave it overnight.
» Next day, charge it 1 more time and release 30g into a microwave-safe cup. » Microwave cup for 40 seconds. Let it cool to room temperature to set.
COMPRESSED STRAWBERRY 100g water
200g fresh strawberries
» Place water and sugar in a pot, dissolve and make a syrup. Cool it down immediately.
» Prepare strawberry, cut it into quarters, place it in a small vacuum bag with syrup just enough to cover the strawberries and seal it in a vacuum machine for 30 seconds. » Remove strawberries and store at room temperature till ready to use.
50g icing sugar
250g Greek yoghurt
2 limes, zest and juiced
25g pro-espuma powder (available from amazon.com)
» Whisk everything together and pour into the syphon bottle.
» Charge 3 times and chill till ready to use.
» Put spoonful of beetroot gel onto the center of the plate, divide 1 beetroot sponge into 3, and place it around the beetroot gel.
» Place 3 pieces of compressed strawberry diagonally to one another, pipe 3 dots of strawberry gel next to the compressed strawberry.
» Place 3 sakura meringues diagonally to one another.
» Quenelle ice cream and place it at the center, on top of the sponge.
Finish off with some edible flowers.