Serves 10
Ingredients
Frozen Cream
240g butter
240g cream
1⁄4 lemon, juiced
1⁄4 lime, juiced
1⁄4 orange, juiced
2 tbsp. sugar
1 tsp. salt
Chaco clay powder
220g egg whites
520g sugar
200ml water
80g chaco clay powder
To serve
oca root Foraged herbs
Method
Frozen Cream
place the butter in a pot or pan over a medium heat and stir continuously as it heats. continue heating the butter until it turns tan in colour then remove the pan from the flame. add the rest of the ingredients to the butter and mix well. pour the mix into a mold and let it rest for 1 day in the freezer. cut into a shape that resembles a stone.
Chaco clay powder
Beat the egg whites, sugar and water until the mixture forms soft peaks like
a meringue. then add the chaco clay powder. once all of the ingredients are incorporated, spread the chaco meringue thinly across a pastry sheet. Bake the chaco meringue in an oven heated to 100c for 3 hours. remove from the oven and cool. once cool, place in a food processor and pulverize into a fine powder. cover the frozen cream pieces with the chaco clay powder, present on stones according to the picture and garnish with the oca root and foraged herbs.