- A recipe by Graham MAIRS
RASPBERRY GAZPACHO
Ingrédients
Raspberry Puree Les vergers Boiron – 100g
Tomato Juice – 50g
Watermelon Juice – 100g
Castor Sugar – 30g
Tabasco – 1g
Saffron Threads – 5g
Heat watermelon, tomato juice and saffron to 65°C.
Add sugar and tabasco.
Cool.
Add raspberry puree and combine, serve immediately.
RASPBERRY GLAZE
Ingrédients
Raspberry Puree Les vergers Boiron – 120g
White Chocolate – 215g
Condensed Milk – 155g
Sugar – 200g
Glucose DE60 – 225g
Gelatin – 16g
Nappage – 100g
Red Color – 1u
Mix chocolate and milk together in a jug.
Heat sugars with Macha Tea Kalamansi puree to 65°C.
Add soaked gelatin and pour over chocolate milk mix, blend for 1
minute.
Add nappage and color, blend for 1 minutes and strain through.
Leave for 24 hours ideally before use.
TONKA RASPBERRY CREMIEUX
Ingrédients
Raspberry Puree Les vergers Boiron – 80g
Sugar – 30g
Vanilla – 5g
Mascarpone – 100g
35% Cream – 250g
Gelatin 200 Bloom – 5g
Heat puree and sugar, add gelatin and dissolve.
Add mascarpone and cream and blend to emulsify.
Set for 24 hours before re whipping.
Finish with a tomato stem sugarpaste.
Graham Mairs is an internationally renowned pastry and culinary chef, whose innovative approach and successful career span more than 30 years.
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