- 20g of Thyme
- 50ml of port
- 125ml of whipping cream
- 140g of 70% bitter chocolate, chopped
- 40g of butter, softened
Macha Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 3 tbsp of Macha (Japanesse Green Tea)
- 1 teaspoon vanilla extract
- 1 vanilla bean, scraped
- 50g Candied beetroot
- Raspberry Espuma (fresh Raspberry Couli mixed with Cream)
Baby Macha Meringue’s
- large organic egg whites, at room temperature
- 115g caster sugar
- 115g icing sugar
- Crispy Seaweed
- Chocolate soil –( Caramel sugar and chopped 70% chocolate )
- Bread and cheese flowers
Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4.
Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift. Add
Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet and spread evenly over the silpat or grease proof papaer. Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
For the chocolate ganache, put the chopped chocolate in a bowl. Bring the port and cream to the boil. Add ½ of it to the chocolate, add the butter and beat until fully combined
Add the remaining cream to the chocolate mix and leave to cool. Chill to set
Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
Freeze in an ice cream maker according to the manufacturer’s instructions
Now the main components of the dish are made, simply get your serving plate, Drag the chocolate ganache across the plate, sprinkle chocolate soil around, place the fresh blueberries around the plate with the candied beetroots, drizzle the sauce of the beetroots around the plate. Break up the crispy seaweed and quinelle the ice cream onto the plate, add the flowers and serve…
Thyme – Found to stimulate the immune system and relax smooth muscles of the gastrointestinal tract.
Blueberries – Contain an abundance of anti-oxidants that fight free radicals in the body which cause cell abnormalities such as cancer.
Macha – Macha is rich in L-Theanine, an amino acid that effects the brain’s functioning to promote a state of well-being, alertness, and relaxation. L-Theanine is common in all tea, but macha has 5 times more than any other black or green tea.