DEWDROPS OF THE HEART

Methods and Directions

• Mix all ingredients and heat to 70°C.
• Reserve 300g for the jelly recipe and soak sponge cake with the remaining syrup.

• Soak gelatin leaves in ice cold water for 3 minutes until soft. Drain gelatin and discard water.
• Heat gin and tonic syrup to 80°C and add the soaked gelatin. Stir to dissolve and strain through a sieve into a jug.
• Pour the solution into lightly greased silicon moulds (hemisphere 1.5 cm diameter).
• Chill the jelly spheres until set and turn out. Keep chilled until needed.

• Beat yolks with 75g sugar. Add whole eggs.
• In a separate bowl make French meringue with egg whites and 20g of sugar..
• Fold the first mixture into the second. Fold in sieved flour and corn flour.
• Fold in the cold melted butter.
• Spread batter onto baking tray lined with a silicone mat. Bake in a static oven at 180°C. Cook for 10–12 minutes, remove and turn out while warm.
• Cut round discs and place onto a clean tray. Soak the cut sponge pieces with the remaining Lychee Gin & Tonic syrup.

• Soak gelatin leaves in ice cold water for 3 minutes until soft. Drain and discard water.
• Heat sugar, water and light corn syrup in a heavy-bottomed saucepan and bring to a boil. Add the glucose syrup and increase the heat to high.
• Start whisking the egg whites on high speed.
• Cook the syrup to 140°C and pour the hot syrup on top of the egg whites in a steady stream.
• Add the previously soaked gelatin to the still hot pan and move to dissolve.
• Pour the melted gelatin onto the whisking meringue. Whisk for 1 minute and the mix is now ready to use.