Lemon “brulee” raspberry sorbet by Daniel Watkins

Daniel Watkins

Daniel Watkins

30th April 2014

Lemon “brulee” raspberry sorbet by Daniel Watkins

Lemon “brulee” raspberry sorbet by Daniel Watkins

Ingredients

  • LEMON CUSTARD
  • Boil zest & juice reduce heat simmer for 2 minutes pour in the cream bring back to the boil
  • whisk the egg yolks & sugar add to the cream take of the heat & whisk, mix in the soak gelatine & chilled butter, pass on to trays, bain maire 30 mins at 120c cool, chill then cut
  • finish with caster sugar & blow torch until caramelised
  • RASPBERRY SORBET
  • Soaking the gelatine in cold water . Bring the sugar and water to the boil, remove from the heat and whisk in the gelatine until completely dissolved
  • Whisk in the raspberry purée and lemon juice, pass into a Pacojet container and freeze.
  • Pacojet 10 minutes before serving
  • FINISH
  • s/v Swiss meringue
  • brenton crumb

Method

LEMON CUSTARD
Boil zest & juice reduce heat simmer for 2 minutes pour in the cream bring back to the boil.
Whisk the egg yolks & sugar add to the cream take of the heat & whisk, Mix in the soak gelatine & chilled butter, pass on to trays, bain maire 30 mins at 120c cool, chill then cut.
Finish with caster sugar & blow torch until caramelised
RASPBERRY SORBET
Soaking the gelatine in cold water . Bring the sugar and water to the boil, remove from the heat and whisk in the gelatine until completely dissolved
Whisk in the raspberry purée and lemon juice, pass into a Pacojet container and freeze.
Pacojet 10 minutes before serving
FINISH
s/v Swiss meringue
brenton crumb