Violet Cream and Raspberry Recipe
This beautiful dessert from Adam Stokes combines a vivid raspberry sorbet with smooth violet cream and sugar shards
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Ingredients
- 1.75kg raspberries
- caster sugar to taste
- violet essence to taste
- 1 bronze gelatine leaf, soaked in cold water
- 500g of double cream
- 70g of caster sugar
- 125g of isomalt sugar
- 25g of glucose
- 50g of oatmeal
- 250g of raspberries
- viola flowers
- freeze-dried raspberries
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