Top 3 DIY summer treats

Delicious and easy treats to beat the heat suggested by the city's top chefs

Lost your appetite with the Shanghai heat? No worries. We've got the city’s top chefs to present seasonal recipes so you can replicate them at home. 

Click through the photo gallery to see theses easy and delicious recipes. 
Ahi Tuna Poke By Daviv Leong, Tiki China

Ahi Tuna Poke By Daviv Leong, Tiki China

'Tiki China does Polynesian cuisine which is tropical by nature. Which is why most of our dishes refelct this. I have chosen this dish as Poke is a raw salad served as an appetiser in Hawaiian cuisine. With the summer heat now approaching, the Ahi Tuna Poke is a refreshing and flavorful dish to combat Shanghai’s hot summer months’. 

Ahi tuna salad 
• 200g, raw tuna, cut into small cubes 
• ½, avocado, cut into Small cubes 
• 2tsp, Japanese soy sauce 
• 1tsp, fish sauce 
• ½ tsp, black sesame seed 
• salt and pepper, to taste 
• ½ shallot, finely chopped 
• 3 dashes, Tabasco (optional) 

Phyllo Pastry 
Optional – can be purchased from any major supermarket 

• If using Phllyo pastry, cut into 6cm by 6cm squares and then bake the squares in the oven for 2 minutes at 200 degrees. 
• Mix all the ingredients and serve it as a starter or snack. You can serve it in a bowl or place on top of a Phyllo pastry to enjoy.

White asparagus salad with fresh herbs By Alan Yu, 8 1/2 Otto e Mezzo Bombana

White asparagus salad with fresh herbs By Alan Yu, 8 1/2 Otto e Mezzo Bombana

‘This dish is easy to do, and is a manifesto of the Italian simplicity and our way to cook: using few ingredients of the best quality, not overly seasoned, but in harmony with each other. That is the spirit of Italian food culture’. 

• 16, large organic white asparagus 
• 20g, extra virgin olive oil (we use a Sicilian fruity olive oil) 
• 8g, salt 
• 3, oranges (you will need zest & juice) 
• 1, carrot (you will need the juice) A bunch of fresh herbs & sprouts (we use fennel leaves, tarragon, chives, chervil, celery heart leaves, micro leaves of beets, thyme) 

• Extract the juice from the carrot and oranges. Then reduce both of these juices into the saucepan at medium fire with the orange skin and some thyme. 
• Incorporate into the juices reduction with a hand blender a few drops of olive oil in order to create an emulsion. 
• Wash and peel the asparagus. Then put asparagus into the foil with salt, orange skin and extra virgin olive oil. Close the foil and put in into the oven at 190 degrees for about 15 to18 min. 
• Then trim the edge of the asparagus and cut into medium size dices. 
• Place onto the plate the diced asparagus, top with the asparagus head, add one by one all the fine herbs and finish the dish with a few drops of the juice sauce.

Strawberry and Fennel Frozen Meringue by Lucien Gautier, The Peninsula Shanghai

Strawberry and Fennel Frozen Meringue by Lucien Gautier, The Peninsula Shanghai

‘This dish suits the summer season with the freshness of strawberry represented in different textures, in addition, the introduction of a savoury component – fennel – pairs extremely well. The dessert is feminine, fresh and healthy and is currently a ‘gluten free’ dessert on our menu, it is also has trace fat levels, with no addition of butter or oil. The flavour pairing of fennel and strawberry works extremely well and is well suited to eating for the summer months’. 

Strawberry meringue 
• 200g, egg white 
• 150g, powder sugar
• 150g, icing sugar 
• 50g, strawberry powder 

• Beat egg whites on low speed. 
• Make sure all the dry ingredients are completely incorporated into the egg whites, and then increase the beater speed to mediumhigh and whip mixture until the meringue forms stiff, glossy peaks 
• Pipe 2-inch rounds of meringue onto a parchment-lines baking sheet and bake in a preheated 200F oven for 90 minutes. • Turn off heat and open oven door just a crack to allow meringues to cool and dry out on baking sheet for several hours, until lightly crisp. 

Fennel sorbet 

• 1kg, fresh fennel 
• 100g, sugar 
• 500g water 
• 2g, stabiliser 
• 100g, glucose powder 

• Combine ingredients and place in sorbet machine. 

Strawberry mousse 
• 100g, Strawberry puree 
• 200g, egg white 
• 200g ,sugar 
• 1 piece, gelatin 

• To the strawberry puree, add whipped egg whites, and fold in. 
• Add the sugar and then the gelatin, fold in then place in mould and chill. 
• Cut to desired shape or turn out of mould 

Strawberry juice 
• 1kg, strawberry 
• 100g, glucose 

• To the fresh strawberry juice add glucose to taste 

Strawberry compote 
• 1kg, fresh strawberry 
• 2, vanilla bean 
• 100g, glucose 

• Chop strawberry into pieces. Then add vanilla bean and glucose heat until consistency of jam is achieved 
• Decoration as per photo made with white chocolate and isomalt (substitute of sugar) and pulled to shape required.