Blood orange and yuzu mess

Ingredients

For the vegan meringue

  • 120g caster sugar120g aquafaba*
  • (chick pea brine)1tsp
  • cream of tartare
  • Zest of 1 yuzu

*Note: you can make your own aquafaba
by soaking and cooking dried chickpeas
and retaining the cooking water. You
will need to reduce the liquid to the
consistency of raw egg white.

For the blood orange compote

  • 280g preserving sugar
  • 115ml water
  • Zest of 2 blood oranges
  • 480ml blood orange juice
  • Blood orange segments

For the coconut creme Chantilly

  • 400ml can of unsweetened coconut cream (chilled)
  • Few drops of vanilla extract
  • 30g icing sugar

Cooking method

For the vegan meringue

  • Place aquafaba and cream  of tartare into a clean, grease free mixing bowl.
  • Using an electric hand whisk or kitchen aid whisk th emixture into soft peaks.
  • Slowly add the caster sugar, whilst whisking on full speed until thick and glossy.
  • Whisk in the yuzu zest.
  • Spread the mixture onto a silicon mat approximately 3mm thick or pipe into shells, drops or nests.
  • Dry out slowly in a dehydrator at 70°C for 10 hoursor in  the oven at 100°C for 1 hour. Leave overnight
    to cool.

For the blood orange compote

  • In a heavy bottomed pan mix the preserving sugar with the water.
  • Heat the sugar till bubbling and just about turning to caramel.
  • Remove from heat and add orange juice and zest.
  • Return to the heat and simmer for 5 to 10 minutes.
  • Allow to cool and add the orange segments.

For the coconut creme Chantilly

  • Do not shake the can as you want the coconut cream to separate from the water in the can.
  • Open the can and scoop off the thick creamy coconut.
  • There should be some coconut water left behind which can be used in other recipes.
  • Put the cream into a chilled mixing bowl. Add the sugar and vanilla and whisk.
  • Leave in the fridge until required.

Serving and presentation

Arrange meringue, compote and Chantilly on a plate. Garnish with micro mint and edible flowers.