Strawberry, Chocolate & Meringue

Directions

• Chocolate Crèmeux
• Soak the gelatine sheets in cold water for 5–10 minutes, until fully softened.
• In a bowl, lightly whisk the egg yolks with the caster sugar until just combined. Do not incorporate excess air.
• Place the heavy cream and a pinch of sea salt in a saucepan and heat until just below boiling.
• Remove the cream from the heat and gradually pour it over the egg yolk mixture, whisking continuously to temper.
• Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the crémeux reaches 80-85°C.
• Remove from heat and immediately strain through a fine sieve into a clean bowl.
• Squeeze excess water from the gelatine and add it to the hot crémeux, stirring until completely dissolved.
• Slowly pour the hot mixture over the chocolate, stirring from the centre outward with a rubber spatula to create a smooth emulsion.
• Blend briefly with an immersion blender, keeping the blade submerged to avoid incorporating air.
• Transfer the crémeux to a container, cover directly on the surface with plastic wrap, and refrigerate overnight to fully set.
• The following day, transfer the crémeux to a piping bag fitted with the desired nozzle. Use as required when plating the dessert.
• Vanilla Pastry Cream
• Bring the milk and vanilla to a boil.
• While the milk heats, whisk together the egg, sugar, and starch in a separate bowl until smooth.
• Gradually pour the hot milk over the egg mixture, whisking constantly to temper.
• Return the mixture to the stove and cook over medium heat, stirring continuously, until the pastry cream thickens and comes to a boil.
• Remove from heat and whisk in the butter until fully incorporated.
• Transfer the pastry cream to a clean container and cover the surface directly with cling wrap to prevent a skin from forming.
• Refrigerate for a few hours or overnight until fully set.
• Briefly whisk the pastry cream before using to restore its smooth texture.
• Strawberry Gel
• Place the diced strawberries, sugar, and orange juice into a saucepan.
• Cook over medium heat until the strawberries soften completely and release their juices. Stir occasionally to prevent sticking.
• Blend the mixture until smooth. Strain if a finer texture is desired.
• Return the purée to the saucepan and whisk in the agar.
• Bring to a full boil and cook for 30–60 seconds, whisking continuously to activate the agar.
• Pour the mixture into a shallow dish and refrigerate until fully set and firm.
• Once cold and stiff, cut into pieces and blend again until completely smooth to create a fluid gel.
• Transfer to a squeeze bottle or piping bag for plating.
• French Meringue
• Place the egg whites in a clean, grease-free mixing bowl. Begin whisking on medium speed until they become foamy.
• Add the lemon juice or cream of tartar, if using. Continue whisking until soft peaks form.
• Gradually add the caster sugar in small additions, allowing it to dissolve before adding more.
• Increase the speed and whisk until the meringue reaches stiff peaks. The texture should be glossy, smooth, and hold its shape.
• Divide the meringue into two portions: pipe one half as it is, and color the other half pink to make shards.
• Place half of the meringue in a piping bag and pipe onto a lined tray in your desired shape and size.
• In a small bowl, mix 3 g beetroot powder with 1 tbsp lemon juice.
• Add this into the remaining meringues to have pink colored meringue. 
• Spread (to have meringue shards) pink meringue onto the other side of the lined tray and bake them all at 90°C until dry and crisp, around 1.5-2 hours, depending on size.