Berryice
Ingredients
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
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
