Dill Raspberries with Wafer Tuiles & Seeded Compote
A raspberry dessert featuring dill pesto–filled berries, glossy raspberry seed compote and crisp spiced wafer tuiles for an aromatic finish.
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Ingredients
- 50 g fresh dill (chopped)
- 1/3 g almond paste
- 50 g olive oil
- 10 g honey
- 7 g yuzu juice
- 10 g fine salt
- 100 g raspberry vinegar
- 170 g superfine sugar
- 700 g raspberries
- 70 g glucose powder
- 4 g pectin NH
- 4 g tartaric acid
- 250 g whole milk
- 200 g browned butter (beurre noisette)
- 2 whole vanilla beans
- 230 g all-purpose flour
- 3 g salt
- 100 g egg whites
- 20 g superfine sugar
- 20 g confectioners’ sugar
- 5 g ground cloves
- 500 g fresh raspberries
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