Ingredients
Sheeps MilkParfait
250g sugar
60ml water
125g egg whites
300g sheep’s milk fromage frais
375g heavy cream 35%
Roasted Black Walnut White Ganache
100gblack walnut, roasted
450g white chocolate
125g heavy cream 35%
Beet Meringue
260g sugar
15gwhite corn syrup
70g beet juice
135g egg whites
Rhubarb Poached in Rose Water and Wildfower Honey
200g wild flower honey
10ml rose water
130g water
200g rhubarb, peeled and cut into desire shape
Wildflower Honey Pearls
100ml water
150ml wildflower honey
7gAgar Agar
7 gelatin leaves
Grapeseed oil, cold (for making the pearls)
Hibiscus Raspberry sorbet
325gsugar
250ml water
1kg raspberry puree
50g glucose (or white corn syrup)
50gdried Hibiscus
1 lemon, juice and zest
Garnish
Wild Flower Honey Comb
Beet white Chocolate
Caramelized milk and white chocolate Streusel
Honey Roasted Beet
Apple Compressed in Beet juice
Bee Pollen
Candied Black Walnut
Edible Flowers
Micro Arugula
Method
Whip the fromage fraisuntil smooth and make sure no lumps.
Make an Italian meringue by dissolvingthe sugar in the water in a saucepan and boil the syrup until reaches 250°F.Meanwhile whip the egg whites until they form soft peaks. Whipping constantly, slowly pour the hot syrup into the egg whites. Continue to whip the meringue until it is completely cool.
Fold it in thefromage frais.
Whip the cream until it forms soft peaks. Fold it into the meringue mixture.
Put it into any desired mold if you like to serve it as individual dessert. Or you could store into container and serve it as ice cream.
Roasted Black Walnut White Ganache
Melt the white chocolate in a water bath. Heat the cream, then stir into the white chocolate. Mix it well until smooth and silky without any lumps.
Fold the roasted black walnut into the ganache.Cover it with cling wrap. Set it aside in room temperature until ready to use.
Beet Meringue
Dissolve the sugar and corn syrup in the beet Juice in a saucepan and boil the syrup until reaches 250°F.Meanwhile whip the egg whites until they form soft peaks. Whipping constantly, slowly pour the hot syrup into the egg whites. Continue to whip the meringue until it is completely cool
Rhubarb Poached in Rose Water and Wildfower Honey
Place the honey and water in a saucepan and heat gently until come up to boil. Remove from the heat and add the rose water. Stir it. Add the Rhubarb. Place it in the hot syrup. Cover it.Leave the rhubarb in the syrup until the syrup cool completely.
Wildflower Honey Pearls
Soften the gelatin in ice cold water.
Make the honey syrup by combining water and wildflower honey. Bring it to the boil. Add agar agar then whisk it until well dissolve in the syrup. Bring the syrup to the boiling point. Remove it from the heat
Add the gelatin into the syrup then stir it until the gelatin dissolve. Strain the syrup with fine chinoise strainer. Cool it down slightly. Put it in squeeze bottle with a very fine tip.Drop the mixture little at the time on cold oil to make a very fine small pearls.
Hibiscus Raspberry sorbet
Make syrup by heating the sugar, glucose and water. Bring it to the simmering point. Mix the syrup with remaining ingredients. Let it cool and infuse overnight
Strain the mix and discard the hibiscus. Freeze in ice cream machine according to the manufacture’s instruction
Find out more about Chef Tanaya at rosedalegolf.org.