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
Sour Cucumber Puree
600g Cucumber Juice
120g Caster Sugar
8g Citric Acid
8g Ascorbic Acid
7g Agar Agar
Juice the cucumbers to obtain 600g fresh cucumber juice.
Immediately mix the ascorbic and citric acid into the cucumber juice, followed by the sugar.
Separate out 300g of the cucumber juice into a pan, whisk in the agar and gently heat to a simmer whilst stirring. Hold the mixture at a simmer for three minutes then remove from the heat.
Now off the heat slowly pour the cold cucumber juice which was set to one side into the hot juice in the pan. Stir and then pour out into plastic containers to set in the fridge.
Once the gel has set use a stick blender to blend it to a smooth puree.
Reserve in a squeeze bottle
240g Plain Tofu
1 Stick / 12g Kombu
50g Dried Shittake
500 ml boiling water
1 teaspoon dried thyme
2 tablespoons rice wine vinegar
Combine the kombu, shitake, thyme, tamari and vinegar in a bowl. Pour over the boiling water and leave to infuse for 2 hours.
Strain the dash and cut the tofu into 3cm cubes. Marinade the tofu cubes in the dashi at least 24 hours before cooking.
The Tempura Batter
100ml Methylcellulose Slurry (Made by blending 3g methylcellulose in 200ml boiling water then stirring until it cools and thickens - store excess in the fridge)
125g Plain Flour
2 teaspoons Chinese 5 spice
Pinch Dried Chilli
A good pinch of salt
Mix all the liquids together and stir well.
Combine the flour with the spice and salt in a bowl.
Now whisk the liquid into the flour until smooth.
Strain the batter to remove any lumps.
Pour into a cream whipper and charge with two co2 chargers.
Chill if the fridge. Ideally for arround two hours
Heat deep frying oil to 190C.
Place pieces of tofu first into flour and coat. Shake off excess flour.
Spray some batter out of the whipper into a bowl.
Dip the tofu into the batter then drop in the fryer, cook 2-3 mins until crispy.
Drain off excess oil on paper towel.
Burn Dulse seaweed with a blow torch in a bowl until it no longer flames but just glows read.
Allow to cool, carefully place the ash in a spice grinder and powder, store in an airtight container
Plating up -
Dot cucumber purée arround the plate,
Place a few of the tofu tempura arround the plate.
Finish by sprinkling over the seaweed ash