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Michel Cluizel - Kewane Raspberry

janvier 21, 2022 by Jodi MacKinnon (QFG) Leave a Comment
Michel Cluizel - Kewane Raspberry Image
Servings: 10
Author: Jodi Mackinnon

Ingredients

  • WHIPPED GANACHE
  • 50 g Whipping Cream
  • 70 g Whipping Cream
  • 100 g Kewane Chocolate Minigrams
  • 6 g Glucose
  • RASPBERRY EXTRACT
  • 200 g Raspberries
  • 20 g Sugar
  • 2 g NH Pectic
  • RASPBERRY JAM
  • 100 g Raspberry Pulp
  • 50 g Sugar
  • RASPBERRY STRAW
  • 10 g Starch
  • 100 g Icing Sugar
  • 30 g Flour
  • 400 g Raspberry Juice
  • 90 g Egg Whites
  • DRESSING
  • 10 g Celery Stick , cut into small cubes
  • 100 g Balsamic Vinegar
  • 125 g Raspberries
  • 50 g Blackcurrants

  1. WHIPPED GANACHE: Make a ganache with the 50g cream, chocolate and glucose. Add the chilled 70g cream to the ganache and allow to rest for 12 hours. Whisk the mixture so that it resembles whipped cream.
  2. RASPBERRY EXTRACT: Using the sous-vide method, cook the raspberries, sugar
    and pectin at 82 °C for 3 hours, then strain the juice through a sieve and retain
    the pulp.
  3. RASPBERRY JAM: De-seed the pulp. Make jam using the sugar.
  4. RASPBERRY STRAW: Use the ingredients to make a custard and cool. Use a confectionery ruler to spread out the mixture on a 12-cm SilpatTM silicone baking mat. Bake for 6 min at 150 °C, then roll around a stainless steel tube.
  5. ASSEMBLY: Using a piping bag, pipe thewhipped ganache, add 3 blackcurrants, a little raspberry jam and the celery cubes. Arrange the raspberries to the right of the piped ganache, and the straw on the right-hand side. Add a few drops of vinegar to the raspberries and serve. Add the raspberry extract at the table.
    ASSEMBLY: Using a piping bag, pipe thewhipped ganache, add 3 blackcurrants, a little raspberry jam and the celery cubes. Arrange the raspberries to the right of the piped ganache, and the straw on the right-hand side. Add a few drops of vinegar to the raspberries and serve. Add the raspberry extract at the table.


About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.