Parsley Ginger Meringue

Parsley Juice
Ingredients:
100 gr water
20 r sugar
20 gr ginger
30 gr parsley
100 gr ice cubes

Method:
Pick off the parsley leaves.
Peel the ginger and slice finely.
Simmer the water with the sugar and the ginger. Add the parsley leaves; cook the leaves 30 seconds in the syrup.
Transfer in a blender with the ice cubes and emulsify quickly.
Pass through a fine chinois.

Ginger Water
Ingredients:
100 gr water
20 gr ginger

Method:
Peel the ginger and slice finely.
Simmer with the water for 1 minute and blend. Pass through a fine chinois.
Cool down over ice.

Parsley Ginger Meringue
Ingredients:
200 gr of parsley juice down to 10˚C
20 gr freeze dry egg white powder
10 gr sugar
1.4 gr methylcellulose F50FG
50 gr ginger water
5 gr gelatin or 2 sheets

Method:
Soak the gelatin into cold water.
Combine the 200 gr of parsley juice with the sugar, methylcellulose and the egg white powder. Emulsify with a hand blender.
Cool down to 9˚C and let activate for 20 minutes (cool down the mixing bowl also).
Warm the 50 gr of ginger water up to 40˚C, dissolve the gelatin. Bring the liquid down to 32˚C.
Whip the parsley juice with the egg white powder to a stiff pick. The temperature should reach 14˚C.
Pour the ginger water with the melted gelatin and continue to whip until the emulsion is stabilized. The temperature should be around 16˚C.
Pipe the parsley emulsion over a dehydrator silpat.
Let dry in the dehydrator to a 50˚C temperature until crisp.

Comments

[Jen]

This sounds like such an interesting recipe. I've been trying to cook more with ginger because of its antioxidant and digestive benefits!

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