Marigold and Plum dessert by Rhian Shellshear
(Tagetes och Plommon)
Marigold Sorbet
10g spinach
20g marigold
310g milk
90g cream
40g sugar
50g glucose
Method
- Blend everything together in a blender at 60oC
- Strain and churn in a ice cream machine
- Place in the bottom of the mould and freeze
Marigold Meringue
Marigold Syrup
50g marigold
200g sugar
200g water
Method
- Place hot sugar syrup over fresh marigold and allow to infuse for 3 hours
Marigold Vinegar
50g marigold
50g apple vinegar
Method
- Place marigold in vinegar and allow to infuse for 2 days before using
Marigold Meringue
100g egg white
6g gelatin
100g marigold syrup (123oC)
50g sugar
Method
- Soak gelatin
- Place egg white and gelatin in mixer
- Put sugar and syrup in a pot and bring to 123oC
- Pour onto the whipping egg whites and gelatin
- Allow to whip until cold
- Mould in the mould after the ice cream and freeze
Fresh Plum
Fresh Sour Plums
Method
- Slice thinly on a mandolin
- Arrange on top of the ice cream once de-moulded
Marigold Oil
30g spinach
50g marigold
300g oil
Method
- Blend everything together in a blender at 60oC, strain then freeze for 3 hours
- Pour off the oil leaving the scrap
Fresh Marigold
Picked Marigold
Method
- Sort and keep in a container until needed
Plum Gel
113g plum juice
40g vinegar
20g sugar
4g pectin
120g glucose
Method
- Put everything in a pot and bring to the boil
- Reserve and cool
Montage
- De-mould ice cream/meringue and place on the plate
- Arrange the plum on top of the ice cream and glaze with the plum gel
- Place marigold leaves on top of the plum
- Drizzle some oil around the mould
Rhian jobbar som konditor på Bhoga i Göteborg
Formen som används heter Square Sphere och kommer från Italienska Silikomart. Alla formar från Silikomart är godkända för livsmedel och klarar mikrovågsugn, diskmaskin och temperaturer mellan -60°C och +230°C
