Nuances of Red
by Ling
@ 13 Nov 2013
Ingredients
150ml hibiscus tea infusion
20ml TPT (simple syrup)
5ml lime juice
2 jambu apples, quartered
30 raspberries
Edible flowers, for garnishing
Hibiscus Granite
2 dried hibiscus flowers
1.5 ltr water
12g gelatine
20ml TPT (simple syrup)
Greek Yoghurt Ice Cream
190ml milk
40g cream
100g dextrose
75g sugar
50g glucose powder
30g milk powder
4g ice cream stabiliser
500g low-fat Greek yoghurt
Preparation
For the hibiscus granite: Infuse the dried hibiscus flowers with 1.5 litres of water overnight. Add in the gelatine and TPT until the strength of the solution reaches 12 brix, stirring occasionally. Strain the hibiscus mixture into a container and freeze.
For the Greek yoghurt ice cream: Heat the milk and cream in a saucepan over a medium heat, until mixture temperature reaches at 40°C. Add in the remaining ingredients (except the low-fat Greek yoghurt) and cook until mixture temperature reaches at 85°C, stirring frequently. Remove saucepan from the heat and set aside the mixture to cool. Once cooled, add in the lowfat Greek yoghurt and whisk well. Transfer the low-fat Greek yoghurt mixture into an ice cream machine and process accordingly to the manufacturers’ instructions.
Mix the hibiscus tea infusion, TPT and lime juice in a mixing bowl. Add in the jambu apple quarters and compress. Transfer the ingredients into a vacuum pack and seal tightly. Set aside to compress overnight until jambu apples are more flavourful and colour and texture improved.
Place the compressed jambu apples and raspberries on each serving plate and top with a scoop low-fat Greek yoghurt ice cream. Scrap the hibiscus granite with a fork and place on top. Garnish with edible flowers.
Serves 10
