Cucumber, lime, strawberry, coconut
MAKES 6–8 DESSERTS
Preparation: begin one day ahead.
You will need
6–8 slices of fresh strawberry, to garnish
STRAWBERRY SORBET
257 g (91/8 oz) water
26 g (1 oz) dextrose
115 g (4 oz) caster (superfine) sugar
3 g (1/8 oz) sorbet stabiliser
330 g (11¾ oz) Strawberry Purée
Put all of the ingredients except the strawberry purée in a saucepan and blend with a hand blender. Put the saucepan over medium heat and stir constantly to bring it to 85°C (185°F). Remove the pan from the heat and pour the sorbet mixture into a container. Allow to cool, then cover and refrigerate for 12 hours to mature.
Remove from the refrigerator, add the strawberry purée and blend with a hand blender. Freeze in an ice-cream machine according to the manufacturer’s instructions, then store in the freezer until ready to use.
CUCUMBER GRANITA
4 g (1/8 oz) gold-strength gelatine leaves
24 g (7/8 oz) cold water
100 g (3½ oz) water, extra
75 g (2¾ oz) liquid glucose
400 g (14 oz) cucumber purée
Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the extra water and the glucose in a saucepan and heat to 85°C (185°F). Add the gelatine and any soaking liquid and stir to dissolve. Allow to cool. Combine with the cucumber purée and blend with a hand blender until smooth.
Pour into a 2 cm (¾ inch) deep baking tray and put it in the freezer. Every 45 minutes, stir the granita with a fork until it is completely frozen.
LIME MARSHMALLOW
8 g (¼ oz) gold-strength gelatine leaves
80 g (2¾ oz) lime juice
90 g (3¼ oz) sugar
32 g (11/8 oz) water
48 g (15/8 oz) invert sugar
1 g (1/32 oz) citric acid solution
seeds scraped from ½ vanilla bean
1 g (1/32 oz) lime zest, finely grated
Cut the gelatine leaves into small squares and soak them in the lime juice. Put the sugar, water and 3 g (1/8 oz) of the invert sugar into a saucepan and cook to 113°C (235°F). Put the remaining 45 g (1½ oz) of invert sugar and the gelatine mixture into the bowl of an electric mixer fitted with the whisk attachment. With the mixer on medium speed, pour the hot sugar syrup into the mixer, pouring it down the sides to prevent splashing.
Continue whisking until the mixture cools and thickens and holds its shape. Add the remaining ingredients and mix through. Put the marshmallow into a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle.
COCONUT TAPIOCA
50 g (1¾ oz) tapioca pearls, soaked in cold water in the refrigerator overnight
250 g (9 oz) coconut cream
Strain the tapioca and rinse in cold water to remove starch. Cook in boiling water until clear. Remove from the heat, strain and rinse in cold water. Put the pearls in a bowl, add the coconut cream, cover and refrigerate until ready to use.
COCONUT WATER GEL
200 g (7 oz) coconut water
2 g (1/16 oz) caster (superfine) sugar
1 g (1/32 oz) gellan gum
Put all the ingredients into a saucepan and blend with a hand blender. Bring to the boil over medium heat, then pour into a bowl or container to cool. Put the cooled gel in a food processor and blend to a smooth gel. Transfer to a sauce bottle and store in the refrigerator.
CRÈME FRAÎCHE
200 g (7 oz) CRÈME fraîche
200 g (7 oz) pure cream (35% fat)
Put the crème fraîche and cream into the bowl of an electric mixer with the whisk attachment. Whisk to firm peaks, cover and refrigerate.
MINT GEL
2 cups fresh mint leaves
1 cup ice cubes
185 ml (6 fl oz) water
3.5 g (1/8 oz) agar-agar
30 g (1 oz) caster (superfine) sugar
Blanch the mint leaves in boiling water for 10 seconds, then drain and put into a food processor with the ice cubes and 125 ml (4 fl oz) of the water. Process until an icy paste is formed. Strain through muslin (cheesecloth) into a bowl, squeezing the muslin well.
Put the agar-agar, remaining 60 ml (2 fl oz) water and sugar into a saucepan and bring to the boil. Warm the mint juice to 50°C (120°F). Slowly add the warm mint juice. Cover and store in the refrigerator to thicken.
Put the thickened gel in the food processor and process until smooth. Transfer the mint gel into a piping (icing) bag with a 9 mm (3/8 inch) nozzle and store it in the refrigerator until needed.
CUCUMBER MERINGUE
100 g (3½ oz) cucumber juice
100 g (3½ oz) eggwhite
40 g (1½ oz) caster (superfine) sugar
10 g (3/8 oz) eggwhite powder
0.5 g (1/64 oz) xanthan gum
Preheat the oven to 60°C (140°F). Line a baking tray with baking paper and set aside. Put the cucumber juice, eggwhite, sugar and eggwhite powder into the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed for 5 minutes, until the mixture is thick and increased in volume. Add the xanthan gum and whisk for a further 3 minutes.
Spread the meringue mixture 8 mm (5/16 inch) thick on the prepared tray. Put the tray in the oven and leave for 12 hours until crisp and dry. Store in an airtight container.
SOURDOUGH CROUTONS
300 g (10½ oz) white sourdough bread
100 g (3½ oz) extra virgin olive oil
4 g (1/8 oz) sea salt
Preheat the oven to 90°C (195°F). Line a baking tray with baking paper. Slice the sourdough bread into thin slices using a serrated knife then brush with the extra virgin olive oil and lay on the baking paper. Sprinkle with the sea salt and bake until dry and crisp. Store in an airtight container.
TO ASSEMBLE
Set a 6 cm (2¼ inch) steel tart ring in each serving plate. Pipe a 2 cm (¾ inch) dot of the mint gel in the centre, then cover with crème fraîche and smooth the surface with a palette knife. Remove the tart rings. Pipe the lime marshmallow around the disc of crème fraîche, making two revolutions. Use a blowtorch to toast the marshmallow.
Place a tablespoon of the coconut tapioca on top of the crème fraîche disc. Break up the sheet of cucumber meringue and lay pieces over the dessert. Squeeze the coconut water gel and the mint gel into peaks randomly around the dessert. Crumble the sourdough crouton over the top. Place a quenelle of the strawberry sorbet and a slice of fresh strawberry on top of the crouton. Spoon cucumber granita over the dessert.