Raspberry soufflé, salted chocolate

Pastry recipe
Adam Handling

Adam Handling

Chef
Barely 30 years old, Adam Handling had already established himself as one of the UK’s leading chefs. In 2017, his restaurant The Frog E1 was awarded Food and Travel Magazine’s 'London Restaurant of Th...
  1. Chocolate mousse

    Ingredients

    • Dark chocolate 64% - 750g
    • Milk chocolate 38% - 150g
    • Cream - 600g
    • Egg yolk - 8
    • Sugar - 100g
    • Semi-whipped cream - 900g

    Boil the cream, pour over chocolate and make a ganache

    Make a sabayon with yolk and sugar

    Add it to the ganache

    Fold the semi-whipped cream

    Sit in container and spoon on plate

  2. Raspberry snow

    Ingredients

    • Ambient fruit purée 100% : Raspberry - 100ml
    • Water - 100ml
    • Lime (juice) - 1

    Mix all together and cover in liquid nitro and mix again

    In this step

  3. Raspberry sorbet

    Ingredients

    • Ambient fruit purée 100% : Raspberry - 300ml
    • Lime (juice) - 2
    • Neutral glaze - 75g
    • Egg white - 1

    Mix all the ingredients except egg whites and add to ice cream machine

    When sorbet is almost finished, drop in the egg white to increase velocity

    In this step

  4. Raspberry gel

    Ingredients

    • Ambient fruit purée 100% : Raspberry - 200ml
    • Simple syrup - 100ml
    • Agar agar - 3g

    Mix all together and bring to the boil

    Allow to cool and blend

     

    Garnish : Fresh basil

    In this step

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