Recipes

Blackberry Shaved Ice , with Black Pearls , Riesling Jelly and Lime Espuma

Blackberry Shaved Ice

470g   Blackberries

250g     Milk

70g     Sugar

30g     Creme D'Mure

Riesling Jelly

300ml Jean D'Baptiste Riesling

3 Leaves  Gelatine

24    Blackberries

Lime Espuma

250ml Lime Juice

50g    Sugar

3 leaves Gelatine

Pearls

200g    Black Tapioca Pearls

For the Black Pearls, Bring a large Pan of Water to the Boil and place a Colander inside this pan, Pour the Tapioca Pearls into the colander making sure they are covered by the boiling water, Cook for 2 to 3 hours in simmering water till soft, once cooked refresh in cold water, rinse three times to remove any starch and reserve in the Fridge.

For the Blackberry Shaved Ice. Puree the Blackberries and mix in the remaining ingredients, pour into Paco jet container and freeze to -21c. Paco jet when needed, or pour into an ice cream machine and churn following manufacturers instructions

For the Riesling jelly , soften the gelatin .Warm 50g of the Wine and dissolve the Gelatine in this liquid , stir into the remaining wine and pass through a chinois. Take 6 glasses and place 4 Blackberries in each glass. pour  50ml of jelly into each glass just covering the Blackberries and set in the Fridge,

For the Lime  Espuma Boil the lime juice with the sugar, soften the gelatin and dissolve in the lime juice, pass through a chinois cool to room temperature.

Pour into a 1/2 litre ISI Cream Whipper and Charge with 2 N2O Canisters .Chill for 1 hour.

To Serve Take Blackberry shave ice from Freezer and defrost for 10-15 minutes to soften up, layer this on top of the Riesling Jelly with the Tapioca Pearls until the glass is 3/4 full. Finish with a little lime foam.

Pink Grapefruit Pate De Fruit

560g    Pink Grapefruit Juice

2     Vanilla Pods(split and scraped)

20g    Pectine

57g    Sugar

187g    Glucose

675g    Sugar

6g    Tartaric Acid

6g    Water

Combine the Pectin and 57g of suger and mix well.

Place Pink Grapefruit Juice and vanilla in a saucepan to heat

Add Pectine and sugar, Bring to the Boil

Add Sugar and Glucose, Stir Occasionally

Remove from the heat when the mix reaches 109c

Add Acid and water, Pour into a silpat lined tray and leave to set.

when set cut into 2cm square cubes and apply coarse Sugar to coat with a small amount of citric acid