Food Plating and Design: The Cherry Blossom Tree | Food Art Ft. Music by FJØRA

Composition by FJØRA, (Alexandra Petkovski) check her out here: http://www.fjoramusic.com/ Symbolic of the transient nature of life, the emergence of cherry blossoms welcomes a season of renewal and change. This cherry blossom dessert is inspired by the beauty of the sakura season in both Japan and here in Edinburgh, where I live. In springtime the streets and parks near my home are lined with rows of cherry trees in bloom. I wanted to bring that experience and that feeling of hopeful optimism as the seasons change to a dish. The full recipe is below and can be found on the website. Special thanks for Fjøra for creating such a beautiful composition for this video. Make sure to support her. Her Links: Spotify: https://open.spotify.com/artist/0NnlfSS9TzEUlffzx7KwBk Instagram: http://instagram.com/fjoramusic Twitter: https://twitter.com/fjoramusic Facebook: https://www.facebook.com/fjoramusic/ Website: http://www.fjoramusic.com/ If you liked this video and want to see more content like this consider subscribing and feel free to get in touch with me on instagram here https://www.instagram.com/chefstudio_/ Cherry Blossom Dessert Recipe: Chocolate Meringue: 2 egg whites Pinch of salt 100 g sugar 24 g cocoa powder Method: whip whites with pinch of salt. Once soft peak, stream in the sugar. Once stiff peak add in the cocoa. Pipe onto parchment lined dehydrator trays in the shape of a tree. Cherry Meringue: 2 egg whites Pinch of salt 100 g sugar 2 tsp maraschino cherry juice A few drops of cherry flavouring A few drops of red food colour Method: whip whites with pinch of salt. Once soft peak, stream in the sugar. Once stiff peak add in the maraschino cherry juice, cherry extract and food colouring. Place in piping back with small flower tip and dot the flowers onto the chocolate tree base. Dehydrate for 4-6 hours on low. Maraschino Cherry Cake: 250 g butter 412 g sugar 4 eggs 1 tsp almond extract 360 g flour 1 tsp salt 1 tbsp baking powder 160 g milk 225 g maraschino cherries 50 go maraschino cherry juice Method: Cream together softened butter and sugar. Stream in eggs one at a time. Once emulsified add in almond extract. In a separate bowl combine flour, salt and baking powder. Blitz up 225 g maraschino cherries and 50 g cherry juice and add this to 160 g of milk. Alternate adding additions of the flour mix and the cherry/ milk mix into the batter until everything is well combined. Add in some red food colour to give the cake a more vibrant appearance. Whipped Chocolate Cremeux: 150 g milk 305 g cream 55 g golden syrup or glucose 60 g egg yolks 270 g dark chocolate Method: Heat milk, cream and golden syrup until simmering. In a separate bowl att in the egg yolks. Slowly temper the milk mix into the eggs so they don’t scramble and are heated gradually. Once tempered pour this all back into the pot and set back onto the heat for a short time until a finger run through the custard on the back of a spoon leaves a trail. Pour this over the chocolate that you have set aside in a separate bowl. Whisk all together until chocolate is melted and combined. Set in the fridge to cool. Once chilled. Whip and place in piping bag. Garnish with: Dried rose petals Chopped up freeze dried sour cherries Consider Subscribing for More: /chefstudiochannel Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing!

Category