Marshmallow yuzu & rose

Name: Marshmallow yuzu & rose
Ingredients: 6 g Gelatine; 20 g Yuzu juice; 50 g Glucose; 250 g Sugar; 87 g Egg white; 80 g monin rose syrup; Powdered sugar; Strawberries; Water; silicone mold heart savarin medium; yogurt crisp sosa; accla cress; Sugar; raspberry crisp sosa; cooking thermometer; KitchenAid

The chefs of HANOS Eindhoven created a delicious dessert especially for Valentine's Day.

Ingredients

6gGelatine

20gYuzu juice

50gGlucose

250gSugar

87gEgg white

80gmonin rose syrup

Powdered sugar

silicone mold heart savarin medium

cooking thermometer

Strawberries

Water

Sugar

yogurt crisp sosa

accla cress

raspberry crisp sosa

KitchenAid

Preparation

Cook sugar, water, vanilla, and glucose to 127°C. Measure this exactly with a cooking thermometer. Whip the egg whites with a (KitchenAid with) whisk. Add the cooked sugar mixture and then the gelatin. Mix until well combined.
Pour the mixture into the mold dusted with powdered sugar. Let it set overnight and briefly freeze before unmolding.

Make a sugar syrup with a 1 to 1 ratio and bring it to a boil.
Remove the stems from the strawberries and then slice them thinly.
Cook the strawberries for 5 minutes in the sugar syrup and then place them on parchment paper.
Dry them for 2 hours at 75°C.