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Strawberries and violets

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Ingredients

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Baby meringues

Violet ice cream

  • 200ml of milk
  • 20g of glucose
  • 90g of cream
  • 2g of pectin
  • 50g of sugar
  • violet essence, Lorenzo uses SOSA

Watercress granita

  • watercress, 1 large bunch
  • 2g of gelatine
  • 30ml of Green Chartreuse

Strawberry purée (for the tapioca pearls and gel)

Tapioca pearls

  • 100g of tapioca pearls

Strawberry gel

  • icing sugar
  • white balsamic vinegar
  • tapioca starch, Lorenzo uses Ultra-Tex 3

Vinegar meringue

  • 150g of sugar
  • 80g of egg white
  • 10ml of white balsamic vinegar

To serve

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Method

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1
Begin with the baby meringues as they need to dehydrate overnight. Whisk the egg whites to soft peaks then add the sugar a little at a time, whisking to combine after each addition until glossy
2
Use a piping bag to pipe meringue ‘kisses’ onto a silicone baking mat then put them in the dehydrator to cook and set overnight
3
To make the ice cream, place the milk, glucose and cream in a pan and heat to 45°C. Add the pectin and sugar, bring to 85°C then remove from the heat and allow the mixture to cool
  • 90g of cream
  • 200ml of milk
  • 20g of glucose
  • 50g of sugar
  • 2g of pectin
4
Adjust the flavour with a few drops of violet essence to taste, then place in a Pacojet container and freeze solid (or churn in an ice cream maker)
5
Juice the watercress in a slow juicer, pass through a sieve and measure out 200ml of the liquid. Soak the gelatine in cold water for a few minutes until soft, then drain and squeeze out any excess liquid
6
Heat the Chartreuse gently, add the gelatine and stir until just dissolved. Remove from the heat, mix with the watercress juice and freeze (using a blast freezer if you have one or a regular freezer if not), mixing regularly to form even granules
  • 30ml of Green Chartreuse
7
Cook the tapioca pearls in water for 20 minutes or until soft. Strain and allow to cool
  • 100g of tapioca pearls
8
Meanwhile, make a strawberry purée by blending the strawberries in a food processor until smooth. Pass through a sieve
9
Mix a little of the purée with the tapioca to create a soft mixture, reserving at least half of the purée to make the gel
10
To make the gel, take 100ml of strawberry purée and adjust the sweetness and acidity to taste with icing sugar and white balsamic
  • white balsamic vinegar
  • icing sugar
  • tapioca starch, Lorenzo uses Ultra-Tex 3
11
Add 1 tsp of Ultra-Tex 3 and mix with a hand blender until thickened, adding more if necessary to get the desired consistency. Transfer the gel to a piping bag and set aside
12
For the vinegar meringue, place all of the ingredients in a Thermomix and blend at 50°C for 3 minutes until well combined. Transfer to a standing mixer fitted with a whisk and whip for 4 minutes
  • 10ml of white balsamic vinegar
  • 150g of sugar
  • 80g of egg white
13
Process the frozen ice cream mixture in a PacoJet until smooth
14
To plate up, place some tapioca pearls in the base of each dish and cover entirely with a thin layer of vinegar meringue
15
Use a blowtorch to brown the meringue then pipe over small beads of strawberry gel. Add a quenelle of the violet ice cream, sprinkle over the watercress granita and garnish with baby meringues and edible flowers
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