Lime Meringue with Jasmine Tea Cuajada, Raspberry Powder, Raspberry Gel, and Lychee Sorbet

Adapted by StarChefs.com
October 2011
Yield: 30 Servings

INGREDIENTS:

Lychee Sorbet
130 grams water
30 grams glucose
750 grams Perfect Purée lychee purée
120 grams sucrose
1 gram xanthan gum
Lime Meringues
20 grams egg white powder
100 grams water
50 grams lime juice
3 grams lime zest
50 grams isomalt
150 grams sucrose
Raspberry Gel
300 grams Perfect Purée raspberry
200 grams water
200 grams sugar
5 grams gellan gum
malic acid
Jasmine Tea Oil
80 grams grapeseed oil
15 grams jasmine tea
Jasmine Tea Malto
10 grams powdered sugar
20 grams tapioca maltodextrin
Cuajada
500 grams heavy cream
100 grams milk
10 grams jasmine tea
25 grams sugar
1 package cuajada
Raspberry Powder
100 grams freeze-dried raspberries
50 grams confectioners sugar
25 tapioca maltodextrin

METHOD:

For the Lychee Sorbet:
Bring the water and glucose to a simmer in a pot, whisking to dissolve the glucose. Pour into the cup of a Vitamix blender. Add the lychee purée, sucrose, and xanthan gum, and blend until smooth. Chill completely. Process in an ice cream machine according to the manufacturer’s instructions.

For the Lime Meringues:
Preheat a dehydrator to 75ºC. In the bowl of a stand mixer, whisk the egg white powder, water, and lime juice until light and fluffy. While mixing, combine the lime zest, isomalt, sucrose, and water in a pot and bring to a boil. Cook this mixture to 120ºC. Strain the syrup of the lime zest, discard zest, and drizzle the syrup into the whipping egg whites. Whip until a meringue forms. Spread the meringue 1 centimeter high on a sheet tray and dehydrate for 8 hours or longer. Alternately, bake in a 110ºF zero moisture, full convection oven until dry and crisp.

For the Raspberry Gel:
Blend 200 grams of the raspberry purée with the water, sugar, and gellan gum. Bring to a boil in a pot, pour into a container, and set completely. When the gel is set, put in a Vitamix blender with the remaining 100 grams of raspberry purée, and flavor to taste with malic acid.

For the Jasmine Tea Oil:
Heat the oil in a pot to 125ºC. Add the green tea and steep for 15 minutes. Strain and discard the tea. Cool completely.

For the Jasmine Tea Malto:
Put the powdered sugar and maltodextrin in the bowl of a food processor. While running, stream in 30 grams of the Jasmine Tea Oil and run the mixer until the powder is an even texture.

For the Cuajada:
Bring the cream and milk to a boil in a pot. Remove from the heat and add the jasmine tea; steep for 10 minutes. Strain and discard the tea. Whisk the sugar and cuajada together. With a hand blender, add the sugar-cuajada mixture to the jasmine cream. Bring to a boil in a pot, whisking constantly. When the mixture has boiled for 1 minute, transfer to a container and chill for 4 hours.

For the Raspberry Powder:
Add the raspberries, powdered sugar, and maltodextrin to the cup of a VitaMix blender. Mix on low, just breaking up the raspberries, but not the seeds. Sift the seeds from the powder and store in an airtight container.

To Assemble and Serve:
Smear the Raspberry Gel on the plate. Spoon a shingle of the Cuajada over the Gel, and add rough spoon shapes of the Lychee Sorbet over the Cuajada. Crush the Lime Meringue directly over the Sorbet to cover it roughly; spoon the Jasmine Tea Malto over the meringues. Using a tea strainer, dust part of the dessert with the Raspberry Powder.