Vanilla Creme Brûlée

• 500g cream
• 5 egg yolks
• 50g sugar
• 20g vanilla paste

To prepare the Vanilla Crème Brûlée:

Mix the sugar and yolks together.

Bring the cream and vanilla to the boil then rest for 20 minutes. Mix together with the yolk/sugar mix.

Line rings with cling film then tin foil, spray the inside with quick release spray.

Fill rings with brûlée mix and bake at 90°C for 40 min or until set. Chill in fridge for a minimum of 5 hrs.

Remove from ring and place on raspberry biscuit. Scatter some Demerara sugar on top and caramelize with a blowtorch.

 

Raspberry Gel

• 400g water
• 55g sugar
• 40g Fresh As Raspberry Powder
• 5g Agar
• 2.5g bronze gelatine

To prepare the Raspberry Gel:

Soak gelatine in cold water.

Mix sugar, Fresh As Raspberry Powder and Agar together. Add to water in a pot and bring to the boil.

Squeeze out gelatine and add to mix. Chill to 4°C then blend to a smooth puree.

 

Raspberry Poached Rhubarb

• 350g water
• 300g sugar
• 10g Fresh As Raspberry Powder
• 6 stalks rhubarb

To prepare the Raspberry Poached Rhubarb:

Slice rhubarb into shards.

Mix the Fresh As Raspberry Powder with the sugar and then the water. Bring to the boil.

Add rhubarb and gently poach until just cooked. Reserve in fridge overnight. Rhubarb will become a deep red colour from the raspberry powder.

 

Rhubarb Tuile

• 60g poached rhubarb
• 20g Fresh As Raspberry Powder
• 190g water
• 50g sugar
• 40g invert sugar
• 2.5g Gellan gum

To prepare the Rhubarb Tuile:

Blend the poached rhubarb, Fresh As Raspberry Powder, water, sugar and invert sugar until smooth. Then bring the mixture to a simmer in a saucepan.

Whisk in the Gellan gum and cook for 1–2 minutes to fully activate. Pour the hot mixture into a shallow container and allow it to set into a firm gel.

Once set, transfer to a blender and process until a smooth fluid gel forms.

Spread the fluid gel thinly and evenly onto a silicone mat. Dehydrate at a low temperature until crisp and glassy. Store in an airtight container.

 

Raspberry Meringue

• 165g pasturized egg white
• 65g sugar
• 35g Fresh As Raspberry Powder
• 5g Fresh As Egg White Powder
• 6g water

To prepare the Raspberry Meringue:

Combine the Fresh As Egg White Powder with the water for 30 minutes to hydrate.

In a mixer whisk the sugar, egg whites, egg white powder and water to soft peaks.

Add Fresh As Raspberry Powder and continue to whisk until combined.

Pipe onto a non-stick mat and dry for 12 hrs at 65°C in a dehydrator.

 

To garnish:

• Fresh As Raspberry Whole
• Fresh As Rhubarb Batons
• Micro Shiso