Ingredients

Sheeps MilkParfait

250g sugar

60ml water

125g egg whites

300g sheep’s milk fromage frais

375g heavy cream 35%

Roasted Black Walnut White Ganache

100gblack walnut, roasted

450g white chocolate

125g heavy cream 35%

Beet Meringue

260g sugar

15gwhite corn syrup

70g beet juice

135g egg whites

Rhubarb Poached in Rose Water and Wildfower Honey

200g wild flower honey

10ml rose water

130g water

200g rhubarb, peeled and cut into desire shape

Wildflower Honey Pearls

100ml water

150ml wildflower honey

7gAgar Agar

7 gelatin leaves

Grapeseed oil, cold (for making the pearls)

Hibiscus Raspberry sorbet

325gsugar

250ml water

1kg raspberry puree

50g glucose (or white corn syrup)

50gdried Hibiscus

1 lemon, juice and zest

Garnish

Wild Flower Honey Comb

Beet white Chocolate

Caramelized milk and white chocolate Streusel

Honey Roasted Beet

Apple Compressed in Beet juice

Bee Pollen

Candied Black Walnut

Edible Flowers

Micro Arugula

Method

Whip the fromage fraisuntil smooth and make sure no lumps.

Make an Italian meringue by dissolvingthe sugar in the water in a saucepan and boil the syrup until reaches 250°F.Meanwhile whip the egg whites until they form soft peaks. Whipping constantly, slowly pour the hot syrup into the egg whites. Continue to whip the meringue until it is completely cool.

Fold it in thefromage frais.

Whip the cream until it forms soft peaks. Fold it into the meringue mixture.

Put it into any desired mold if you like to serve it as individual dessert. Or you could store into container and serve it as ice cream.

Roasted Black Walnut White Ganache

Melt the white chocolate in a water bath. Heat the cream, then stir into the white chocolate. Mix it well until smooth and silky without any lumps.

Fold the roasted black walnut into the ganache.Cover it with cling wrap. Set it aside in room temperature until ready to use.

Beet Meringue

Dissolve the sugar and corn syrup in the beet Juice in a saucepan and boil the syrup until reaches 250°F.Meanwhile whip the egg whites until they form soft peaks. Whipping constantly, slowly pour the hot syrup into the egg whites. Continue to whip the meringue until it is completely cool

Rhubarb Poached in Rose Water and Wildfower Honey

Place the honey and water in a saucepan and heat gently until come up to boil. Remove from the heat and add the rose water. Stir it. Add the Rhubarb. Place it in the hot syrup. Cover it.Leave the rhubarb in the syrup until the syrup cool completely.

Wildflower Honey Pearls

Soften the gelatin in ice cold water.

Make the honey syrup by combining water and wildflower honey. Bring it to the boil. Add agar agar then whisk it until well dissolve in the syrup. Bring the syrup to the boiling point. Remove it from the heat

Add the gelatin into the syrup then stir it until the gelatin dissolve. Strain the syrup with fine chinoise strainer. Cool it down slightly. Put it in squeeze bottle with a very fine tip.Drop the mixture little at the time on cold oil to make a very fine small pearls.

Hibiscus Raspberry sorbet

Make syrup by heating the sugar, glucose and water. Bring it to the simmering point. Mix the syrup with remaining ingredients. Let it cool and infuse overnight

Strain the mix and discard the hibiscus. Freeze in ice cream machine according to the manufacture’s instruction

Find out more about Chef Tanaya at rosedalegolf.org.