100% Red Berries

5j recipe

DOSES FOR: 15 porzioni

Recipe by pastry chef Alessandro Rossetti

100% Red Berries
5j recipe

282 g Ravifruit raspberry puree

5 g Sosa Pectin NH

34 g Granulated sugar

44 g Deodorised coconut oil

3 g Sosa Natur Emul


In a saucepan, mix the raspberry purée, the Pectin NH and the granulated sugar.

Heat the mixture to 80° C.

Once the mixture has cooled to 45° C, pour over the coconut oil together with the Sosa Natur Emul and mix to emulsify properly.

Pour the cream into the steel rings and crystallise at +4° C.

Blast chill and store at -18° C.


Store for up to 7 days at +4° C or freeze.

Recommended serving size 35 grams.


22 g Deodorised coconut oil

27 g Powdered sugar

6.5 g Water

21 g Sicilian almond flour

24 g Vialone Nano stoneground gluten-free rice flour

1 g Salt

9 g Sosa freeze-dried raspberry powder


In the bowl of the stand mixer, combine the water, all the dry ingredients and the coconut oil at 20° C.

Work with the paddle until a sandy mixture is achieved. Distribute the mass on a silicone mat and let rest for 30 minutes in the blast chiller.

Cook at 100° C for about 35 minutes with the valve open.

Allow to cool then store in an airtight container.


Store for 7 days at room temperature or freeze.

Recommended serving size 15 grams.


500 g Ravifruit raspberry purée

255 g Ravifruit sorbet mix

75 g Water


Combine all ingredients in a bowl then mix to homogenise.

Stir the mixture and store at -18° C.


Store for up to 7 days at -18° C.

Recommended serving size 15 grams.

Assembly and finishing

Place the raspberry cream disc in the centre of the plate. Decorate the outside of the disc with red fruits cut in half. Pour the crumble evenly onto the raspberry disc.

Place the raspberry sorbet on the crumble and finish by decorating with lemon balm leaves.