Recipes
Whip egg white and add step by step the sugar. When the meringue is well whipped and firm enough, use a spatula to add the icing sugar. Spread the meringue on the rhodoid paper with a height of 3 cm and dry in oven at low temperature 70/80 degrees for 2 hours.
Cut the refrigerated butter into small pieces. Mix all the ingredients until a dough is formed. Laminate a thickness of 2 mm and bake at 150 degrees for 15 minutes. After cooling down, crush it.
Mix the cooled crumbled butter pastry, lime zest and perilla. Add melted butter (35/40 degrees). Use a 5cm-diameter-round cookie cutter to press the shortbread (20G). Refrigerate or freeze and wait for use.
Mix invert sugar with warm water, add perilla leaves and soak for 20 minutes. After 20 minutes, stir the perilla and syrup then sift out. Mix the glucose and stabilizer, and pour it into the 40-degree perilla juice. Boil and then cool. After the syrup cools, pour it into the green apple puree. Store in the refrigerator for a few hours. Use an ice cream machine or Pacojet all-powerful ice cream machine to make sorbets. Pour the sorbet into a 4 cm hemispherical silicone mold. Freeze.
Heat the cream and milk to 40 degrees and soak the vanilla. Mix the sugar and pectin, then add it to the vanilla milk syrup. Boil it then add cream cheese and liqueur. After cooling, mix up, then pour into a siphon bottle for later use. Install 2 gas tanks. Keep refrigerated for later use.
Warm the cream and milk, soak the vanilla bean pods. Add gelatin cubes and white chocolate after boiling the milk. Add cream cheese and liqueur, keep refrigerated. After the cream has cooled, place the whipped cream properly. Put 1/2 of the cream into the Quenelle silicone mold. Reserve the remaining 1/2 cream for dessert filling.
Soak perilla leaves in sugar water for 20 minutes. Use a juicer to make fresh green apple juice (225g). Add the colorant and store in the refrigerator. It can be served as a liquid juice or made into a green apple jelly. There are two ways to make jelly: A. Heat 1/4 juice to melt 5g of gelatin; B. Mix the juice with 2.5g of agar and cook it to boil, let it stand to cool and cut the jelly.
Whip the egg whites with sugar to stiff. Mix the frosting, lime zest and almond powder. Pour the cake flour into the frosting and meringue. Lay baking paper on the baking tray and pour the batter into a flat sheet (1cm high). Bake at 170 degrees for 12 minutes.
Each dessert matches a 7.5 cm diameter white chocolate disc. Use Japanese mandolin slicer to make apple slices. Prepare a small (3.5 cm) lime Dacquoise. Sosa Isomat sugar for decoration.
Firstly, place the green apple jelly. If you use juice, serve it at last. Place a meringue ring on top of the jelly. Put shortbread in the meringue ring. Then squeeze a small amount of whipped cream cheese ganache (don't need too much, just one drop). Put green apple sorbet on top of the ganache. Around the sorbet, place diced green apples pieces with chopped perilla. Finally, put on the cream cheese mousse. Cover the meringue with 7.5 cm white chocolate discs. Decorate with sliced green apples, Quenelle Ganache and Sosa Isomat sugar. Place the Lime Dacquoise on the lower level of Quenelle Ganache.
