Raspberry Ripple

Name: Raspberry Ripple
Yield: Serves 6
Cuisine: Spanish
Ingredients: 25 ml Frangelico liqueur; 100 g glucose; 2 vanilla beans, split and scraped; 315 g thick plain yoghurt; 475 ml pouring (35%) cream; 165 g castor sugar; 7 g gelatine leaves, softened in cold water; 1 punnet raspberries; 80 ml Raspberry Sauce (see Essentials); 3 tablespoons Meringue Dots (see Essentials); 150 g fondant

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Inspired by the deft and exacting craft of the chefs at El Bulli and other Spanish dessert chefs, I developed this idea for the East@West dessert menu, and it achieved something of an iconic status during its time there. The cellophane wafer is so clear that the cream and raspberries appear to be suspended over the plate.

Ingredients

80 ml Raspberry Sauce (see Essentials)
1 punnet raspberries

Europe
Spain
Dessert
Catalonia
Mediterranean

Method

To make the wafers, put the fondant and glucose in a saucepan and heat to 150°C, using a sugar thermometer to gauge the temperature. Pour onto a silpat (silicone mat) and allow to cool. Break the hard mix into small pieces, then blitz to a fine powder in a food processor.

Preheat the oven to 150°C</