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| Crème Fraîche Sorbet: |
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525 g. water |
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80 g. glucose powder |
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225 g. sugar |
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55 g. lime juice |
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2 limes, zested |
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4 g. xantham gum |
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375 g. crème fraîche |
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| Method: |
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Boil the water, glucose powder, sugar, lime juice and lime zest together. Puree in a Vitamix blender with the xantham gum and pass through a chinois. Mix with the crème fraîche and run in a Bravo ice cream machine according the to the manufacturer’s instructions. Reserve. |
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| Raspberry Sorbet: |
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1000 g. The Perfect Purée Red Raspberry Puree, thawed |
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200 g. sugar |
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125 g. glucose |
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1 lemon, zested |
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| Method: |
| 1. |
Boil the raspberry puree with the sugar, glucose, and lemon juice. Pass through chinois and run in a Bravo ice cream machine according to the manufacturer’s instructions. Reserve. |
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| Salted Crumble: |
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310 g. butter |
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170 g. sugar |
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170 g. brown sugar |
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12 g. salt |
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500 g. all-purpose flour |
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| Method: |
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Cream the butter and the sugars together. Add the salt and then add the flour. Bake at 325° F for 10 to 12 minutes. Cool and reserve. |
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| Vanilla Crème: |
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500 g. milk |
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500 g. heavy cream |
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250 g. sugar |
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1 vanilla bean |
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12 egg yolks |
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6 gelatin sheets, bloomed |
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| Method: |
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Boil the milk, cream, sugar, and vanilla bean. Temper the liquid with the egg yolks and add the gelatin. Set in a small mold, freeze, and reserve. |
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| Peach Pearls: |
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1000 g. bottled water |
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6 1/2 g. calcium chloride |
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500 g. peach juice |
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100 g. sugar |
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4 1/2 g. sodium alginate |
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2 1/4 g. sodium citrate |
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| Method: |
| 1. |
Blend the water and calcium chloride together in blender and reserve. Mix the juice, sugar, sodium alginate and sodium citrate in blender. Place the peach juice mixture into a squeeze bottle, and squeeze into the water bath. Remove after 30 seconds; reserve. |
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| To Assemble and Serve: |
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Set a Vanilla Crème on to the plate. Add a spoon full of Salted Crumble. Add fresh raspberries and a few patches of Peach Pearls. Finish with a quenelle of Raspberry and Crème Fraîche Sorbet, swirled together. |
