• 60g Sugar
• 120g Butter
• 180g Plain flour
• 4 Strawberries
• 40g Sugar
• 1 Lemon
• 3 dash Angostura bitters
• Juice of macerated strawberries
• Agar agar
• 0.5l milk
• 70g sugar
• 4 egg yolks
• 20g corn stark
• 3 Egg whites
• 170g Icing sugar
1 Combine butter and sugar and whisk until smooth.
2 Stir the flour into the mixture and combine.
3 Roll in between two sheets of baking paper until 5mm thick.
4 Bake (180°C for approx. 10min) between two baking trays to keep it flat.
5 Take out of the oven and immediately punch out circles in different sizes.
6 Let shortbread cool down and store in airtight containers.
1 Cut strawberries into brunoise ( 1mm cubes)
2 Add sugar, angostura bitters and lemon juice.
3 Let macerate for a minimum of 30 minutes.
4 Strain strawberries and keep the juice for the strawberry gel.
1 Weight strawberry juice from the macerated strawberries.
2 Add one percent of the total weight of juice in Agar agar.
3 Boil for 2 minutes and strain into a container.
4 Leave the juice to set in the fridge.
5 Break the gel into small pieces and blend to a smooth gel in a food processor.
1 Heat the milk until it comes to a boil.
2 Mix sugar, egg yolks, cornflour and vanilla together.
3 Pour the hot milk over egg mixture.
4 Return the mixture to the pan.
5 Stir the mixture until it reaches 85°C
6 Strain and let it cool down in the fridge.
1 Preheat the oven to 80°C.
2 Whisk the egg white until foamy.
3 Add sugar slowly while still whisking. When sugar is added,
whisk on highest power until stiff and glossy.
4 Pipe meringue on a tray lined with baking paper.
5 Dry in the oven overnight or until dry.