Raspberry, Basil and White Chocolate
Raspberry Sponge, Raspberry and Tequila Sauce, Rhubarb and Raspberry Gel, Basil and White Chocolate Ganache Montee, Tuille.
One of my personal favourite desserts, a dish that came about one night as a result of experimenting with the fruit and herbs from my mothers garden.
Raspberry Sponge:
60g Butter, melted
1 large egg
2 tbsp milk
1 tsp vanilla
50g sugar
50g self raising flour
4 raspberries
Method:
Mix Butter and Egg.
Blend Raspberries with Milk, strain to remove seeds.
Add Milk, Vanilla, and Sugar to the Butter and Egg mixture and mix thoroughly.
Add Flour and mix until smooth.
Cook in Microwave for approximately 90 seconds or until the surface spring back when pressed.
Raspberry and Tequila Sauce:
250g Raspberries (frozen work very well here)
Tequila 50-75ml depending on preference
80g Sugar
2-3g Xanthan Gum
125ml Water
Method:
Mix together water, sugar, berries, and tequila, and mash the berries to release the juices.
Bring to boil, reduce to simmer for 15 minutes.
Strain, add Xanthan Gum and mix well.
Set aside to cool.
Basil and White Chocolate Ganache Montee:
110g White Chocolate
6g Gelatin Sheets
225g Heavy Cream (Hot)
225g Heavy Cream (Cold)
25g Basil
Method:
Bloom Gelatin sheets.
Boil half the cream, blend in Basil, leave to soak for 10 minutes.
Strain hot cream over the White Chocolate.
Add Gelatin and blend until dissolved.
Add remaining cream, blend and refrigerate for 8 hours.
Whip and serve.
Rhubarb and Raspberry Gel:
250g Raspberry
250g Rhubarb
500ml Water
50g Sugar
6.5g Gelatin bloomed in 38g Water
Method:
Add chopped Rhubarb, Raspberries, Sugar and Water to a saucepan and stew over low heat for 30-40 minutes.
Smash the fruit to release the juices and strain into a container.
Add the Gelatin to the remaining liquid and blend.
Set aside to cool, once set, cut into desired shape and serve.
Tuile:
50g Plain Flour
50g Melted Butter
50g Fine Icing Sugar
50g Egg Whites
Gel Red Food Dye
Method:
Mix Egg Whites and Sugar until Sugar dissolves.
Add Flour and mix until smooth.
Add melted butter and mix.
If using Food Dye, add it now.
Fill Molds.
Bake at 180C for 3-5 Minutes
Assembly:
To present this I used a Margarita Glass (thanks Hollie). I placed the Sauce in the base of the glass and topped that with the sponge. Then I surrounded that with the Gel and topped the Sponge with a Quenelle of Ganache Montee and finished with the Tuile.