This recipe and video for Rosehip & Violet Meringue comes from a dish in my new book ‘Vibrant Vegetarian’
The dish is a Sparkling Chamomile Palate Cleanser with Rosehip & Violet Meringue and Lemon Balm.
Here I’m going to share with you the recipe, technique and video for how to make this delicious, light, colourful meringue. I hope if you are interested in this you’ll check out the book, ‘Vibrant Vegetarian’, itself which is available now on iTunes for £3.99.
Rosehip & Violet Meringue
50g Hydrated Methylcellulose Slurry (see the bottom of this post for the preparation method)
20g Caster Sugar
20g Lemon Juice
80g Rosehip Syrup (Full recipe in ‘Vibrant Vegetarian’)
200g Cranberry Juice
1.2g Xanthan Gum
1g Ascorbic Acid
Combine all the ingredients except the isomalt and caster sugar.
Whip the mixture whilst slowly adding in the isomalt and caster sugar.
Whip well for at least 5 minutes until the mixture forms stiff peaks.
Spread thin onto no stick sheets.
Crush some crystallised violet and sprinkle over the meringue.
Dehydrate at 57°C for 10 Hours.
Store in an airtight container with silica.
Methylcellulose Preparation -
Top prepare the hydrated methyllcellulose slurry you will need Methylcellulose f50 or the Texturas Brand ‘Methil’.
Available from www.Modernist-Chef.com
Boil the water in the kettle then measure out 200ml of just boiled water.
Now blend the Methylcellulose into the hot water with a stick blender.
Next begin to cool this mixture over an ice bath while stirring intermittently until it is cool.
Allow this mix to sit for a couple of hours for the methyl cellulose to fully hydrate.
You can prepare this mixture in batches then keep it stored in the freeze indefinitely to defrost and use as needed.
All Eddies ebooks are now available to download as PDFs
(Savory Beetroot Meringue using Methylcellulose)
An Introduction and two recipes –
- Savory Meringue
- Super light and crispy Tempura
Available from www.Modernist-Chef.com
Methylcellulose is a popular hydrocolloid which can form a gel or act as a thickener when hydrated. Particular to methylcellulose is that it gels when its heated rather than once it cools. Because of this unique quality it’s often used to make mousses and gellees which are firm when they are hot but melt as they cool. Due to this many chefs have used methylcellulose in the pursuit of creating a ‘hot ice-cream’, the idea being to create something with the texture of ice-cream but served hot which then melts in the mouth as it cools (personally I haven’t come across a version of this yet which I think really works i.e. really gives an experience like eating ice-cream only hot –but I hope someone will crack it at some point).
Methylcellulose is used in various ways in modern cuisine. It can be used to great effect to create foams. Can be added to liquids which may then be dried to form films and baked into crisp brittle sheets. It can act a replacement for egg whites in some recipes as it can be whipped in a similar way to provide a similar structural element in a recipe (like with the beetroot meringue recipe bellow).
It’s also used in some deep fried foods, as when it comes into contact with the hot oil in a fryer it forms an oil impermeable film. Due to this using methylcellulose in deep fried products both reduces the amount of moisture which escapes from the coated ingredient and also reduces the about of oil absorbed into the coated item – this can help to achieve a crispier, lighter product with a great texture.
Methylcellulose is one of the very few modern ingredients I use which is not entirely ‘natural’ but synthesized from natural ingredients, namely cellulose - often from cotton. Its non-toxic and non-allergenic and a perfectly healthy and safe ingredient to use in food so don’t be scared off by the fact it’s synthesized. Bear in mind you most likely consume it fairly regularly already as it’s used in huge variety of products including foods and medicines (even vitamin tablets).
Typical use levels –
0.5% - 2% typical concentration for use in cooking
To replace egg whites use 2g Methylcellulose blended into 35g water to replace each egg white. Note – Methylcellulose prepared this way will whip to stiff peaks but you need to be persistent in your whipping to get it to nice stiff peaks.
You can buy Methylcellulose here.
I will return to this post soon to add recipes and techniques for foams, hot gellees and mousses which melt as they cool, films, and brittle sheets - all using methylcellulose.
Savory Beetroot Meringue (vegan)