Vanilla Panna cotta
- 300g milk
- 110g cream
- 50g sugar
- 20g water
- 30g vanilla paste
- 5g gelatine powder
To prepare the Vanilla Panna cotta:
Bloom the gelatine in the water.
Warm the milk, vanilla and sugar to 90ºC.
Remove from the heat and add the bloomed gelatine, then add the cold cream.
Pour into moulds and set in fridge.
Raspberry Tuile
- 200g raspberry puree
- 35g maltodextrin
- 45g sugar
- 60g isomalt
- 30g Fresh As Raspberry Powder
To make the Raspberry Tuile:
Blend together raspberry puree, maltodextrin, sugar, isomalt, and 30g Fresh As Raspberry Powder until completely smooth.
Spread the mixture very thinly onto a Tuile Stencil matt, dehydrate at 70ºC for 24 hrs
Remove from mat and leave in dehydrator at 65ºC.
Raspberry Gel
- 400g water
- 55g sugar
- 40g Fresh As Raspberry Powder
- 5g Agar
- 2.5g bronze gelatine
To prepare the Raspberry Gel:
Soak gelatin in cold water.
Mix sugar, Raspberry Powder and Agar together. Add mix to the water in a pot and bring to the boil.
Squeeze out gelatine and add to mix. Chill to 4ºC then blend to a smooth puree.
To Serve:
- Fresh Raspberries
- Mint
- Poached Rhubarb
- Fresh As Raspberry Whole
- Fresh As Strawberry Slice