Contributed by: Perry Schermuly
Ingredients:
1 kg frozen raspberries (defrost overnight, saving the resulting juice).
Puree the mass and pass through a fine sieve.
Brûlée
Ingredients:
125g raspberry puree
125ml cream
75g bakers sugar
5 egg yolks
3 whole eggs
Directions:
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
Ingredients:
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
Directions:
Soak gelatin in cold water, drain and dissolve with all other ingredients. Pour into small moulds and set overnight in your fridge
Raspberry sorbet
Ingredients:
250ml sugar syrup (equal amounts of sugar and water boiled together)
250g raspberry puree
Pinch of sea salt
Juice of two Persian limes
Directions:
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.
Presentation:
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!
