Part 1: Rose Blush Meringue
Ingredients
Method- 150g Granulated Sugar
- 30g deZaan Rose Blush Cocoa Powder
- 160g Egg Whites
- 4g Cream of Tartar
- Sift together the sugar and cocoa powder. Set aside.
- Whip the egg whites to a light fluffy texture.
- Gradually add the cocoa mixture.
- Add the cream of tartar.
- Pipe into the desired shape.
- Bake for 120°C/248°F.
Part 2: Strawberry Shiso Compote
Ingredients
Method- 50g Sugar
- 10g Agar Agar
- 500g Strawberry Purée
- 100g Water
- 50g Lime Juice
- 2 Large Green Shiso Leaves (chopped)
- 450g Fresh Strawberries (chopped)
- Combine the sugar and agar-agar. Set aside.
- Pour the purée, water, and lime juice into a pan. Bring to a boil.
- Add the sugar mixture and boil for 1 minute.
- Transfer to a container and let cool and set completely.
- Once set, blend in a food processor until smooth.
- Then add the shiso leaves.
Part 3: Cocoa Whipped Ganache
Ingredients
Method- 404g Cream 35% (quantity 1)
- 66g Granulated Sugar
- 12g Butter Chips
- 15g deZaan Rose Blush Cocoa Powder
- 6g Gelatin
- 504g Cream 35% (quantity 2)
- Bring to a boil the 1st quantity of cream and the sugar.
- Pour over the deZaan cocoa butter and Rose Blush cocoa powder, then blend thoroughly.
- Add the gelatin and blend thoroughly.
- Add the 2nd quantity of cream and blend thoroughly.
- Set aside overnight in the refrigerator.
- Whip to medium/stiff peaks.
Part 4: Purple Shiso Gelee
Ingredients
Method- 500g Water
- 2g Dried Purple Shiso
- 2g Gelatin
- 2 Quantities of Cocoa Whipped Ganache (molded into 6cm diameter silicone discs)
- Fresh Strawberries (for decoration)
- Bring the water and shiso to a boil.
- Take off the heat and strain.
- Add the gelatin and blend until combined.
- Let cool and set.
Part 5: Assembly
Method- Once all components have been made, pipe 8g of strawberry compote on to the bottom of the plate.
- Unmold pre-prepped 6cm ganache discs.
- Melt the purple shisho gelee to 30°C/86°F and glaze the ganache disc.
- Dust lightly with Rose Blush.
- Place directly on to the plate and finish decoratively with the meringue and fresh strawberries.
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.
Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!
deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.
Talia Profet European Chef Lead, deZaan
In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
- The six elements of cocoa powder and why they matter
- The difference pH and fat content can make for precision in your recipes
- The story of cocoa powder from bean to shelf
- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how
