Contributed by: Perry Schermuly
1 kg frozen raspberries (defrost overnight, saving the resulting juice).
Puree the mass and pass through a fine sieve.
125g raspberry puree
75g bakers sugar
5 egg yolks
3 whole eggs
Place all ingredients in a thermomix. Cook slowly to 90 degrees, blitz speed 6 for 20 seconds. Pour into small chilled moulds, set in fridge overnight.
500ml raspberry juice. Use the strained juice, add your favourite fizzy water to make 500 mls if there isn’ t enough!
4 leaves gold gelatin
50g bakers sugar
Soak gelatin in cold water, drain and dissolve with all other ingredients. Pour into small moulds and set overnight in your fridge
250ml sugar syrup (equal amounts of sugar and water boiled together)
250g raspberry puree
Pinch of sea salt
Juice of two Persian limes
Blitz the syrup and puree together and churn in an ice cream machine until smooth and softly frozen. Season with sea salt and lime juice.
Unmould jellos using a hot water bath and place directly onto a chilled plate. Scoop a ball of sorbet and place next to the jello. Place a little sugar on the mini brûlée and caramelize with a gas torch.
Garnish with a selection of raspberries, mint, sugar crisps or fine tuille biscuits. This eats really well with a chilled limoncello. Enjoy!