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Method:

 

Pinot sorbet

reduce the red wine by half           
add puree, xantham, sugar           
add base sorbet till reach 28 frac
(using a refractometer to obtain the sugar level)           


Base sorbet

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Method:

 

Pinot sorbet

reduce the red wine by half           
add puree, xantham, sugar           
add base sorbet till reach 28 frac
(using a refractometer to obtain the sugar level)           


Base sorbet
Combine water, trimoline and glucose and heat to 40c               
combine sugar, milk powder, pro sorbet add to mix heat to 85c   

Strawberry mousse
add all ingreideints making sure to soften the gelatin
heat mix and blitz                    
pass through fine chinios           
place in nos gun           
1 charge   

Fruit paper
combine all ingredients, bring to the boil           
spread out on to silcone mats to dry over night at 55c           
once dry cut into shapes   

Blackcurrant puree
Combine puree, sugar and agar
Heat to 80c
Place in a bowl and cool in the fridge
Once set blitz and pass                

Meringue
whisk whites           
slowly add sugar at the start whisk till soft peak   
add the colour and essence       
dehydrate overnight at 50c on trays

Raspberry sherbet
Combine all

Garnish
Freeze dried raspberry
crystallised violet

To serve

sprinkle sherbet on the plate, add pieces of meringue
place a quenelle of sorbet of centre of the plate with some diced strawberry under neath to prevent it from moving
place berry papers and mousse around the plate
finish with dots of puree, freeze dried raspberry and crystallised violet
 

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Ingredients 4 persons
  • Pinot sorbet
  • 1.5 lt pinot
  • 25 gm sugar
  • 150 gm strawberry puree
  • 2 gm xantham
  • 500 gm base sorbet
  • Base sorbet
  • 115 gm water
  • 300 gm trimoline
  • 145 gm glucose
  • 175 gm sugar
  • 80 gm pro sorbet
  • Strawberry mousse
  • 250 gm white strawberry puree
  • 100 gm cream
  • 50 gm crème fraiche
  • 2 gm xantham
  • 5 gm gelatine leaves
  • 50 gm glucose
  • 1 each egg
  • 6 drop red colouring
  • Strawberry/blackcurrant paper
  • 100 gm strawberry or blackcurrant puree
  • 10 gm sugar lemon juice to taste
  • Blackcurrant puree
  • 100 gm black currant puree
  • 30 gm sugar
  • 1 gm agar
  • Strawberry meringue
  • 100 gm egg white
  • 60 gm sugar
  • 2 drop strawberry essence
  • 2 drop red colouring
  • Raspberry sherbet
  • 10 gm icing sugar
  • 5 gm baking soda
  • 10 gm crushed freeze dried raspberry
Recipes. The Cook & Chef Institute