Vegetarian Chef Eddie Shepherd creates beautiful food art in this recipe for Rosehip & Violet Meringue
Rosehip & Violet Meringue
50g Hydrated Methylcellulose Slurry (see the bottom of this post for the preparation method)
20g Caster Sugar
20g Lemon Juice
80g Rosehip Syrup (Full recipe in ‘Vibrant Vegetarian’)
200g Cranberry Juice
1.2g Xanthan Gum
1g Ascorbic Acid
Combine all the ingredients except the isomalt and caster sugar.
Whip the mixture whilst slowly adding in the isomalt and caster sugar.
Whip well for at least 5 minutes until the mixture forms stiff peaks.
Spread thin onto no stick sheets.
Crush some crystallised violet and sprinkle over the meringue.
Dehydrate at 57°C for 10 Hours.
Store in an airtight container with silica.
Methylcellulose Preparation –
Top prepare the hydrated methyllcellulose slurry you will need Methylcellulose f50 or the Texturas Brand ‘Methil’.
Available from www.Modernist-Chef.com
Boil the water in the kettle then measure out 200ml of just boiled water.
Now blend the Methylcellulose into the hot water with a stick blender.
Next begin to cool this mixture over an ice bath while stirring intermittently until it is cool.
Allow this mix to sit for a couple of hours for the methyl cellulose to fully hydrate.
You can prepare this mixture in batches then keep it stored in the freeze indefinitely to defrost and use as needed.
This recipe is from Eddie’s book Vibrant Vegetarian which is available as an ebook from iTunes.