Ingredients
Winter melon jelly
175g winter melon sugar
350g water
1g agar
Jasmine tea soup
1000g water
50g silver needle jasmine tea
100g sugar
3g Xantana
Elderflower ice
50g elderflower syrup
50g water
1 sheet gelatin
Nasturtium sauce
5g nasturtium flower
80g neutral glaze
15g elderflower syrup
30g water
Sweet bean curd
600g soy milk
90g water
12g edible plaster powder
To serve
Nasturtium leaves
Begonia flower
Lotus seed
Goji berry
Kalamansi
Tapioca pearls
Method
Elderflower ice
Boil the water and melt gelatin. Add elderflower syrup and pour into flexipan. Freeze and keep until ready to use.
Winter melon jelly
Boil water and winter melon sugar together, add agar and reboil. Store in the refrigerator.
Jasmine tea soup
Infuse jasmin tea in a cold water for 18 hours. Blend sugar and xantana. Use the vacuum machine to clear the air bubbles in the soup.
Nasturtium sauce
Blanch the nasturtium flower. Blend together with water. Add neutral glaze and elderflower syrup.
Sweet bean curd
Warm the water and plaster powder together up to 80 degrees celsius. Mix into soy milk, cover with aluminum foil and steam cook for 30 minutes. Cool down and keep in refrigerator until ready to use.
To serve
Scoop 3 spoons each of sweet bean curd and winter melon jelly on bottom of plate. Place on top 6 pieces each of cooked lotus seeds, goji berries soaked with strawberry liqueur, and Kalamansi. Pour the jasmine soup until cover all ingredients. Spread the tapioca pearls and nasturtium sauce. Place 2 pieces of nasturtium leaves and gently place the elderflower ice in middle. Put begonia flower on top of ice.