FOODIES FESTIVAL FISHER & PAYKEL CHEF’S THEATRE TATTON PARK 9TH, 10TH, 11TH JULY 2021
Gin and Tonic Desert For the rose ice cream 150g double cream 80g yolks 100g milk 18g dextrose 18g caster sugar 3 drops MSK rose flavor 3 drops liquid red food colouring For the cucumber mousse 250g cucumber, deseeded but skin-on 4g salt 4g sugar 10 basil leaves 10 mint leaves 20g Hendrick’s gin 200g double cream 60g egg white 60g caster sugar 3 leaves Bronze leaf gelatin See foodies.co.uk for recipe: Rose sponge Pink grapefruit marshmallow Rose meringue 4 foodies
l For the rose ice cream, whisk
the sugar and dextrose into the egg yolks. Heat the cream and milk together until it boils. Pour onto the yolks and mix well, then return to the pan and cook out until the mixture reaches 80ºC. Pour into a bowl and cool over ice, adding the rose flavor and the red colour. You want an ice cream that is the colour of a nice pink rose. Churn in an ice cream maker until frozen. l For the cucumber mousse, chop the cucumber into 3 cm pieces and place in a colander. Mix the salt and sugar through it and leave to macerate for 2 hours. Wash off the salt and sugar in plenty of cold water then pat dry on a paper towel.
l Blend the cucumber at top
speed with the basil and mint. l Soak gelatin until soft and
dissolve in the gin. Add this to 120g of the cucumber puree. Lighty whip the cream, then in a separate bowl, whip together the egg whites and sugar to make a cold meringue. l Fold the cream into the cucumber mix followed by the meringue. Pipe into 4cm metal rings. Chill in the fridge until set.
AIDEN BYRNE owns the awardwinning Church Green in Lymm. See Aiden in the Chefs Theatre on Sun 11th at 2pm www.foodiesfestival.com
