Methylcellulose

Rosehip & Violet Meringue

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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)
50g Isomalt
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

6g Methylcellulose
400ml Water
 
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.



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Tofu Temupra, Sour Cucumber Puree, Seaweed Ash

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Tofu Tempura, Sour Cucumber Puree and Seaweed Ash

This dish is taken from my next book which should come out this spring or early summer. Its built from a mix of traditional and innovative new ideas.

The Tofu is marinated in a simple, traditional, japanese dashi before being cooked as a tempura. To create an incredibly light crisp batter some of the water in the batter is substituted with vodka (which evaporates out much more quickly during cooking), the batter also includes methylcellulose F50, which forms an oil impermeable film in the batter (so the tofu steams inside the tempura and doesn’t absorb any oil or become greasy), finally the whole batter is carbonated in a cream whipper to create an incredibly light airy batter which turns out crisp and glassy once cooked.

The sour cucumber fluid gel is fresh and sharp with very clean flavours, it acts as the sweet and sour element in the dish, provides vibrancy and mimics the use of cucumber in fish dishes (here the flavour of the sea comes from the use of seaweeds).

Finally the whole dish is finished and seasoned with a Seaweed Ash, this is something I haven’t seen anyone else do before and I was really pleased with as a finishing touch for the dish. Incinerating the dried dulse seaweed to ash keeps its delicate flavour of the sea and slight saltiness whilst giving you a beautiful, unique new product to season the whole dish and provide the final flavour of the sea.



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

Marinated Tofu
240g Plain Tofu
1 Stick / 12g Kombu
50g Dried Shittake
500 ml boiling water
1 teaspoon dried thyme
80g Tamari
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)
85ml Vodka
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.

Seaweed Ash

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