Vegan Radish & Purple Shiso Meringue Amuse

Vegan radish & purple shiso meringue amuse

Today I'll be showing you how to make a delicious vegan meringue with a cashew nut cream, puffed quinoa, crispy shiso leaves and a madeira jelly.

The vegan radish and shiso meringue

500 grams cleaned radish

140 grams sushi vinegar

6 grams salt

20 schist purple

800 grams canned chickpeas

Transfer the radish into a blender and also add the sushi vinegar, the salt and the shiso purple leaves. Blend this till smooth. This takes around 2 minutes. Now turn off the blender and pass it through a fine sieve. Use a ladle to be sure you don’t waste any liquid. Keep it in your fridge for later. Then the vegan meringue powder. Take the canned chickpeas and drain them on a silicon sheet. You’ll need at least 400 grams of liquid. Keep the chickpeas for later. Now let the liquid dry at 50 degrees Celsius for a couple of hours. Once it’s dry transfer it into a blender and blend it into a fine powder. Transfer the radish into a blender and also add the sushi vinegar, the salt and the shiso purple leaves. Blend this till smooth. This takes around 2 minutes. Now turn off the blender and pass it through a fine sieve. Use a ladle to be sure you don’t waste any liquid. Keep it in your fridge for later. Then the vegan meringue powder. Take the canned chickpeas and drain them on a silicon sheet. You’ll need at least 400 grams of liquid. Keep the chickpeas for later. Now let the liquid dry at 50 degrees Celsius for a couple of hours. Once it’s dry transfer it into a blender and blend it into a fine powder.

200 grams radish juice

30 grams meringue powder

70 grams icing sugar

Directions at julescooking.com

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