Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

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

22g sugar

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

200g sugar

10g shiso

» 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

3.8g salt

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.


100g sugar

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.


100g milk

50g ic­ing sugar

250g Greek yo­ghurt

2 limes, zest and juiced

25g pro-es­puma pow­der (avail­able from ama­

» 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.

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