RRRASPBERRY

frozen_raspberries_09_opt

TWIST – Chef Pierre Gagnaire

RASPBERRY COULIS
1 kilogram raspberry puree 1 lemon zest
1 lime zest
1 orange zest
200 grams sugar 20 grams pectin

METHOD
Melt the puree with the zest. mix the sugar and pectin together. Add to the puree and warm till thick.

RASPBERRY SORBET
1 kilogram raspberry puree
200 grams water
120 grams sugar
60 grams glucose powder

METHOD
Warm the puree and water. Mix the sugar and glucose. Mix together till incorporated.

RASPBERRY PARFAIT
80 grams sugar
30 grams water
150 grams egg yolks
250 grams raspberry puree
50 grams lemon juice
400 grams whipped cream

METHOD
Cook the sugar and water to 121°c. Whip the yolks till double in volume then slowly pour the sugar and whip on high. Fold the yolk mixture into the puree and lemon juice. Then fold the cream into the mixture. Place into mold and freeze. Cut into 2 x 2 inch cubes.

SHORTBREAD
400 grams butter
150 grams sugar
570 grams flour
2 grams salt

METHOD
Cream the butter and sugar till smooth. Slowly add the flour and salt till incorporated and smooth. Sheet to 2 millimeters. Cut into 3 x 1-inch rectangles. Bake at 150°c till golden.

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