ingrediants
282 g Ravifruit raspberry puree
5 g Sosa Pectin NH
34 g Granulated sugar
44 g Deodorised coconut oil
3 g Sosa Natur Emul
preparation
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.
details
Store for up to 7 days at +4° C or freeze.
Recommended serving size 35 grams.
ingrediants
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
preparation
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.
details
Store for 7 days at room temperature or freeze.
Recommended serving size 15 grams.
ingrediants
500 g Ravifruit raspberry purée
255 g Ravifruit sorbet mix
75 g Water
preparation
Combine all ingredients in a bowl then mix to homogenise.
Stir the mixture and store at -18° C.
details
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.