- 4
Ingredients
- For the berry fruit juice:
- 4 1/4 oz strawberries, frozen
- 4 1/4 oz blackberries, frozen
- 4 oz raspberries, frozen
- 1/2 cup sugar
- For the berry fruit cheese:
- 1 1/4 cup red fruit juice (see previous step)
- 1 tsp powdered agar-agar
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the caramelized rose petals:
- 1 3/4 oz rose petals
- For the rose croquant:
- 1 3/4 oz caramelized rose petals (see previous step)
- 3 oz fondant
- 2 oz glucose
- 1/2 oz rose water
- 1/4 cup Isomalt
- For the vinegar reduction:
- 1/2 cup Cabernet Sauvignon vinegar
- 3/4 tbsp glucose
- For the junket foam:
- 7/8 cup junket
- 1/4 cup single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the berry fruits and herbs:
- 2 strawberries, quartered
- 4 wild strawberries
- 4 blackcurrants
- 4 bilberries, halved
- 4 raspberries
- 2 blackberries, halved
- To finish:
- 1 balsamic caramel
- 4 fresh mint leaves
- 4 small fresh basil leaves
- rose water (in spray)
Preparation
Step 1
For the berry fruit juice:
1. Place all the ingredients in a bowl in the bain marie for at least 2 hours, stirring occasionally so that the juice comes out.
2. Strain through a colander, without pressing the mixture, to get the juices
3. Keep the juices on one side.
For the berry fruit cheese:
1. Bring the berry fruit juice and agar-agar to the boil.
2. Strain through a fine sieve and leave to set on a tray, measuring ½" high by 2" wide by 15" long.
3. Leave to cool. Once the mixture is cold, cut the terrine into ¾" x 4" rectangles
For the basic syrup:
1. Mix both ingredients together and bring to the boil.
For the caramelized rose petals:
1. Plunge the rose petals in the syrup for 30 min and leave to drain.
2. Caramelize at 250ºF for 25 min until the petals are totally caramelized.
For the rose croquant:
1. Heat the fondant, glucose, Isomalt and the rose water to 325ºF.
2. Remove from the heat and when it comes off the boil, add the roughly diced rose petals. Stir and spread a thin layer between two Silpat liners.
For the vinegar reduction:
1. Reduce the mixture over a gentle heat until you have a thick sauce with the consistency of liquid caramel
For the junket foam:
1. Mix the junket with the cream.
2. Blend and strain.
3. Fill the canister, close and foam.
4. Leave to rest in the fridge for 1 hour.
Final Steps & Preparation:
1. Drizzle the rose water over the terrine (fruit cheese).
2. Place a whole raspberry, a blackcurrant, ½ bilberry, ½ blackberry and a strawberry quarter, consecutively from bottom to top, on the terrine. Add a small mint leaf and a basil leaf.
3. Include a little diced balsamic caramel under the strawberry.
4. Place a drop of vinegar reduction and place 3 or 4 pieces of croquant between the fruit.
5. Drizzle with the junket foam along the other side of the terrine.