Page 50 - foodservice magazine September 2018

50
RECIPE
COFFEE CHOCOLATE SOIL
40 g cold butter, diced 40 g caster sugar 40 g plain flour 30 g ground almonds 1 g table salt
10 g cocoa powder 5 g ground coffee
M E T H O D Place all the dry ingredients in a bowl then add
the diced butter. Combine until a breadcrumb-like consistency is formed. Pour the mixture onto a lined baking sheet and spread it out. Bake at 150°C for 5 minutes, or until dry and crunchy. Set aside to cool.
EUCALYPTUS MERINGUE
175 g isomalt 35 ml water 45 g egg whites 2 ml eucalyptus oil
WILD STRAWBERRY GEL
200 ml wild strawberry puree
3 g agar agar 10 g caster sugar
M E T H O D In a small pan, add the wild strawberry puree and bring to the boil. Add the sugar and agar agar, and bring to the boil again to activate the agar. Pour the gel mix into a container and place in the fridge to cool and set. When ready, blitz in a blender until smooth and transfer to a piping bag ready to use later.
dessert
ANDY HARMER’S ALPINE STRAWBERRY
MAKES 6
M E T H O D Placetheeggwhitesinamixer with the whisk attachment and set aside. Combine the isomalt and water in a small
pot and heat the mixture to 118°C. Once it reaches that temperature, pour the mixture slowly into the mixer. Whip until soft peaks are formed then add the eucalyptus oil. Transfer the meringue mixture to a piping bag. Set out 6 plates and pipe the meringue evenly onto the plates then use a dessert spoon to spear the meringue into a tear drop shape on the plate. Set aside until ready to plate up.