Raspberry Sorbet and Greek Yogurt Swirl with Raspberry Melba

Yield:

Preparation Time:

Source: Pastry Chef Ian Gresik of Drago Centro — Los Angeles, CA

Crème Fraîche Sorbet:
    • 525 g. water
    • 80 g. glucose powder
    • 225 g. sugar
    • 55 g. lime juice
    • 2 limes, zested
    • 4 g. xantham gum
    • 375 g. crème fraîche
Method:
1. Boil the water, glucose powder, sugar, lime juice and lime zest together. Puree in a Vitamix blender with the xantham gum and pass through a chinois. Mix with the crème fraîche and run in a Bravo ice cream machine according the to the manufacturer’s instructions. Reserve.
Raspberry Sorbet:
    • 1000 g. The Perfect Purée Red Raspberry Puree,  thawed
    • 200 g. sugar
    • 125 g. glucose
    • 1 lemon, zested
Method:
1. Boil the raspberry puree with the sugar, glucose, and lemon juice. Pass through chinois and run in a Bravo ice cream machine according to the manufacturer’s instructions. Reserve.
Salted Crumble:
    • 310 g. butter
    • 170 g. sugar
    • 170 g. brown sugar
    • 12 g. salt
    • 500 g. all-purpose flour
Method:
1. Cream the butter and the sugars together. Add the salt and then add the flour. Bake at 325° F for 10 to 12 minutes. Cool and reserve.
Vanilla Crème:
    • 500 g. milk
    • 500 g. heavy cream
    • 250 g. sugar
    • 1 vanilla bean
    • 12 egg yolks
    • 6 gelatin sheets, bloomed
Method:
1. Boil the milk, cream, sugar, and vanilla bean. Temper the liquid with the egg yolks and add the gelatin. Set in a small mold, freeze, and reserve.
Peach Pearls:
    • 1000 g. bottled water
    • 6 1/2 g. calcium chloride
    • 500 g. peach juice
    • 100 g. sugar
    • 4 1/2 g. sodium alginate
    • 2 1/4 g. sodium citrate
Method:
1. Blend the water and calcium chloride together in blender and reserve. Mix the juice, sugar, sodium alginate and sodium citrate in blender. Place the peach juice mixture into a squeeze bottle, and squeeze into the water bath. Remove after 30 seconds; reserve.
To Assemble and Serve:
Set a Vanilla Crème on to the plate. Add a spoon full of Salted Crumble. Add fresh raspberries and a few patches of Peach Pearls. Finish with a quenelle of Raspberry and Crème Fraîche Sorbet, swirled together.

  • Black Currant
  • Blood Orange
  • Green Apple
  • Coconut
  • Lemon Zest
  • Blueberry
  • Lychee
  • Banana
  • Red Raspberry
  • Cherry
  • Mango
  • Tamarind
  • Blackberry
  • Pink Guava