Aerated Raspberry Mousse Recipe - Great British Chefs

Name: Aerated Raspberry Mousse Recipe - Great British Chefs
Ingredients: 250g of raspberry purée; 50g of caster sugar; 2 1/2 gelatine leaves, soaked in cold water; 250ml of water; 112g of caster sugar; 37g of glucose syrup; 25g of sorrel, ideally lamb's sorrel, washed; 12g of tarragon, washed and picked; 10g of lemon verbena, washed and picked; 5g of lemon balm, washed and picked; 5g of spruce tips; 1 gelatine leaf, soaked in cold water; 48g of plain flour, sieved; 25g of whole blanched almonds; 20g of unsalted butter; 28g of Demerara sugar; 30g of cocoa powder, good quality; 25g of caster sugar; 20g of glucose syrup; 24g of cacao nibs; 2.5g of unsalted butter; 250g of fresh raspberries; 30g of caster sugar; 4.5g of Sosa Gel Cream; 20 fresh raspberries; apple marigold, leaves only; sweet cicely, flowers only

www.greatbritishchefs.com

There are five separate elements to this knockout dessert from chef Chris Harrod, all of which can be made in advance. The frozen mousse, flavour-packed sorbet and cocoa soil work in perfect harmony,...

View Original

Share this recipe: