Strawberry and Yuzu Sphere Recipe

Bloom the gelatine in water. Put the orange juice, yuzu purée and sugar in a saucepan. Gently heat until the sugar has dissolved. Add in the bloomed gelatine and stir until melted and combined. Whisk in the whipping cream, then reserve in the refrigerator to cool before placing into a syphon or creamer.

Bloom the gelatine in water and set aside. In a saucepan, add pectin, both sugars, strawberry purée and vanilla seeds and bring to a boil for 2 minutes while stirring. Add the strawberries and cook for another minute. Add in the gelatine and stir until melted, then stir in the balsamic vinegar. Place in the refrigerator until needed.

Put the sugar and water in a saucepan and cook until it reaches 150°C, or until lightly coloured. Add in the chocolate and whisk until crumbs form, then stir through the grated Buddha’s hand.

In a heavy bottomed saucepan, cook the Isomalt until it reaches 170°C. Make a sugar sphere using a silicone pump. Place in a container until needed.

Place a mound of Buddha’s hand soil in the centre of a plate. Pipe the yuzu foam and the strawberry compote inside the sugar sphere then position the sphere on top of the soil. Garnish with strawberries, wheatgrass and gold leaf.