Raspberry Sorbet
Ingredients
- 750g (3 Cups + 2 Tbsp + 1 tsp) Water
- 400g (2 Cups) Sugar
- 50g (7 Tbsp + ¼ tsp) Glucose DE42 Powder
- 11g (4 tsp) Perfect Sorbet
- 500g (4 Cups) Raspberries
Equipment
- Small Heavy Bottom Pan
- Food Processor
- 250 Micron Superbag or Chinois
- Ice Cream Machine
Timing
Active Time: 15 Minutes
Total Time: 2 Hours
Yield
1 Pint
-
Create Glucose Syrup
In a small heavy bottom pan add the water, sugar and glucose DE42 powder and bring to a simmer or until the ingredients are dissolved. This creates an invert sugar that will keep the sorbet perfectly scoopable.
Remove from the stove and allow to cool.
-
Blend Raspberries
Pour the cooled syrup into a blender with raspberries.
Add the perfect sorbet to the Puree, and blend until smooth.
-
Strain & Churn
Strain through a suberbag 250 micron or chinois.
Follow the manufacturer’s instruction for ice cream machine and churn.
Store in the freezer until ready for use.
Swiss Meringue Spheres
Ingredients
- 24g (4 Tbsp) Egg White Powder
- 177g (¾ Cups) Water, Room Temp
- 350g (1 ¾ Cups) Granulated Sugar
- 50g (½ Cups) Powdered Sugar, Sieved
- Non-Stick Pan Spray
Equipment
- Stand Mixer
- Medium Heavy Bottom Sauce Pan
- Disposable Piping Bags with #804 Piping Tip
- 2 inch Flexible Half Sphere Molds
- Half Sheet Pan
Timing
Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Yield
6 Meringues
-
Simmer Water
Preheat oven to 200°F.
Add tap water to the medium heavy bottom pan, until its ½ full. This water is not reflected on the ingredients list.
Place on the stove and bring to a simmer.
-
Dry Mix Egg White Powder
Meanwhile, in a metal bowl (large enough to cover the pan of water) add the egg white powder and sugar.
Whisk together until there are no lumps and is nicely combined.
-
Combine & Dissolve
Add the 177g of water to the egg and sugar mixture and place over the pan simmering tap water.
Whisking constantly, mix for 5 minutes or until all the sugar has dissolved.
-
Whisk in Stand Mixer
Remove from the hot water and pour into the stand up mixer bowl.
Using the whisk attachment, whisk until it cools and forms stiff peaks.
Remove bowl from the standup mixer, add the sieved powdered sugar and fold in gently, just until combined.
-
Pipe Meringue
Place the mix in a piping bag with the #804 tip.
Lightly spray the underside of the sphere molds with non stick spray.
Starting at the underside base of the mold, pipe a ring of meringue around the base.
Continue with another ring on top of that ring and continue until the mold is completely covered.
-
Bake & Cool
Place the molds on a half sheet tray and place in oven for 45 minutes or until the meringue is firm.
Remove and cool.
Once cooled, release the meringues from the molds and set aside until needed.
Plating Pavlova
Ingredients
- 1 Swiss Meringue Half-Spheres (above)
- 1 Scoop Raspberry Sorbet (above)
- ¼ Cup Unsweetened Whipped Cream
- 15g (1 Tbsp) Strawberry Jam
- Fresh Blueberries for Garnish
Equipment
- Serving Plates
- Serrated Knife
- Offset Spatula
- Spoon
- Ice Cream Scoop
Timing
Active Time: 2 Minutes
Total Time: 2 Minutes
Yield
1 Plated Dish
-
Plate Pavlova
Gently with a serrated knife trim the base of the meringue spheres. Just enough so it’s flat and balances on the plate.
Using an offset spatula, spread a small amount of strawberry jam across the plate.
place a ring of fresh raspberries on top of the jam. Place the meringue half-sphere in the ring of berries so that the meringue creates a bowl.
Place a large dollop of unsweetened whipped cream into the center of the half-sphere.
Place one scoop of the raspberry sorbet on top of the whipped cream.
Garnish with sliced mixed berries on the plate and whipped cream, and serve.
