- # Basil Poached Berries And Rhubarb
- 200g Raspberries
- 100g Rhubarb
- Fresh Basil
- 200ml Stock Syrup (200g sugar 200ml water)
- # Tuille
- 50g Honey (runny)
- 50g Butter
- 50g Brown Sugar
- 50g Plain Flour
- Squeeze Of Lemon Juice
- # Elastic Caramel
- 500g Water
- 150g Sugar
- 50g Golden Syrup
- 20g Water
- 5g Special Ingredients Carrageenan Kappa
- 3g Special Ingredients Carrageenan Iota
- # Honey Yogurt Sphere
- 200g Plain Natural Yogurt
- 60g Honey
- 1.6g Special Ingredients Xantham Gum
- #Spherification Bath
- 5g Special Ingredients Sodium Alginate
- 1 Litre Water
- #Foam
- 1.6g xantham gum
- 80ml poaching liquor
Basil Poached Rhubarb And Raspberry, Caramel Elastic Gel, Honey Yogurt Sphere, Rhubarb And Raspberry Foam, Honey Tuille Using Special Ingredients Carrageenan Kappa, Iota, Sodium Alginate And Xanthan Gum - @maisies_munchies
Basil Poached Rhubarb And Raspberry, Caramel Elastic Gel, Honey Yogurt Sphere, Rhubarb And Raspberry Foam, Honey Tuille Using Special Ingredients Carrageenan Kappa, Iota, Sodium Alginate And Xanthan Gum - @maisies_munchies
Recipe Created By: Maisie Campbell @maisies_munchies
Ingredients
Method
1) Make A Sodium Alginate Bath And Leave In The Fridge Until Clear.
2) Make Stock Syrup And Add Basil, Raspberries And Sliced Rhubarb And Leave To Infuse.
3) Combine Yogurt And Honey And Drop Into The Sodium Alginate Bath Allowing It To React For 30 Seconds Or So Before Removing With A Molecular Spoon And Rinsing Gently.
4) Combine All Ingredients For Tuille And Bake For 10 Minutes At 180°C
5) Add The Carrageenan Kappa And Carrageenan Iota Into 500g Of water And Blend Until Combined.
6) Heat The 20g Of Water With The Sugar And Golden Syrup Until Reaching 10°C Then Slowly Whisk In The Carrageenan Solution And Bring To Heat Until Sugar Dissolves And Simmer For A Few Minutes Before Pouring Into A Container And Setting.
7) Use 80ml Of The Poaching Liquor From The Basil Poached Berries And Rhubarb And Blend In The 1.6g Of Xantham Gum To Create A Foam.
8) Strain The Remaining Liquor Through A Chinois And Serve As A Sauce In The Bowl Or On The Side In A Little Jug If Preferred.
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