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Trio of Raspberry: Mini Brûlée, Sorbet and Jello


These rasberry desserts from superyacht chef Perry Schermuly look absolutely divine.
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
125ml cream
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.


Raspberry Jello


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

Raspberry sorbet


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!

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