Lime Meringue with Jasmine Tea Cuajada, Raspberry, Lychee Sorbet

8 servings

Pastry Chef Dana Cree of Kadeau – Bornholm, Denmark Adapted by

1. 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.
Lychee Sorbet:
    • 750 g. The Perfect Purée of Napa Valley Lychee Purée,  thawed
    • 130 g. water
    • 120 g. sucrose
    • 30 g. glucose
    • 1 g. xanthan gum
2. Bring the water and glucose to a simmer in a pot, whisking to dissolve the glucose. Pour into a Vitamix blender. Add the Lychee Purée, sucrose, and xanthan gum, and blend until smooth. Chill completely. Process in the Bravo Ice Cream Machine according to the manufacturer’s instructions.
Lime Meringues:
    • 150 g. sucrose
    • 100 g. water
    • 50 g. lime juice
    • 50 g. isomalt
    • 20 g. reGel Egg White Powder
    • 3 g. lime zest
3. Preheat a dehydrator to 75ºC. In the bowl of a Hobart 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.
Raspberry Gel:
    • 300 g. The Perfect Purée of Napa Valley Red Raspberry Purée,  thawed
    • 80 g. grapeseed oil
    • 200 g. water
    • 15 g. jasmine tea
    • 200 g. sugar
    • 5 g. gellan gum
    • malic acid
5. 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.
Jasmine Tea Oil:
    • 20 g. tapioca maltodextrin
    • 10 g. powdered sugar
5. Heat the oil in a pot to 125ºC. Add the green tea and steep for 15 minutes. Strain and discard the tea. Cool completely.
Jasmine Tea Malto:
    • 500 g. heavy cream
    • 100 g. milk
    • 25 g. sugar
    • 10 g. jasmine tea
6. Put the powdered sugar and maltodextrin in the bowl of a Waring Food Processor. While running, stream in 30 grams of the Jasmine Tea Oil and run the mixer until the powder is an even texture.
    • 500 g. heavy cream
    • 100 g. milk
    • 25 g. sugar
    • 10 g. jasmine tea
    • 1 package cuajada
7. 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 Waring Immersion 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.
Raspberry Powder:
    • 100 g. freeze-dried raspberries
    • 50 g. powdered sugar
    • 25 g. maltodextrin
8. 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.