Raspberry Plate

John Burton Race

John Burton Race

29th May 2014
John Burton Race

Raspberry Plate

Raspberry Plate by John Burton-Race, The New Angel, Notting Hill


  • For the raspberry coulis:
  • 50g fresh raspberries
  • Icing sugar
  • For the raspberry sorbet:
  • 200g fresh raspberries
  • 215g stock syrup
  • 65g water
  • 200g dark chocolate
  • 65g white chocolate
  • For the white chocolate mousse:
  • 160g white chocolate
  • 10g icing sugar
  • 10g egg yolk
  • 50g whipping cream
  • ¼ leaf gelatine
  • 100g double cream
  • 20 raspberry coulis
  • 4 springs of mint
  • For the pastry cream:
  • 250ml milk
  • 3 egg yolks
  • 50g caster sugar
  • 25g plain flour
  • For the raspberry soufflé:
  • 50g unsalted butter, softened
  • 4 egg whites
  • 100g caster sugar
  • 12 raspberries, soaked in eau de vie
  • 10ml eau de vie (clear raspberry alcohol)


For the raspberry coulis:
purée the fruit with the icing sugar and pass it through a fine sieve to remove the seeds.
Leave on one side until needed.
For the raspberry sorbet:
purée the raspberries in a blender with 50ml stock syrup and pass this through a fine sieve.
Then mix this with the remaining stock syrup and water, and place it in a sorbet machine.
Churning until smooth. Freeze for one hour.
Shape the raspberry sorbet into golf-ball sizes, met the dark chocolate in a bain-marie, and dip the sorbet balls in. reset then in the freezer, then melt the white chocolate, and stripe the outsides with it, keeping them in the freezer until required.
For the white chocolate mousse:
melt 60g of the white chocolate in a bain-marie.
Whisk the icing sugar with the egg yolks and add this to the melted chocolate.
Boil 50g double cream, take it off the heat and dissolve the gelatine in it. Mix the double cream mixture with the melted chocolate and blend them until they are smooth and resemble a ganache consistency.
Allow to cool before folding it the lightly whipped cream.
Pour the white chocolate mousse into 4.5cm ring moulds and allow them to set in the fridge for approximately 4 hours.
Melt the remaining white chocolate as above, spread it on to acetate and wrap it around the mousses.
Allow them to set in the fridge for one further hour, keeping the mousses in the ring moulds.
Remove them and gently peel off the acetate.
For the pastry cream:
heat up the milk in a small pan.
In a medium-size bowl, whisk the egg yolks and caster sugar together. Add the flour, continue to whisk, then pour the hot milk over the mixture, stirring continuously.
Place the mixture back into the small pan and bring it up to the boil. Simmer for about 5 minutes, stirring continuously to stop it burning. Pour out on to a tray to cool.
For the Soufflé: brush four 7cm ramekins with the soft butter and chill them in the fridge.
Preheat the oven to 200°C (gas mark7).
Whisk the egg whites and caster sugar together to form firm peaks.
In a large bowl whisk the cooled pastry cream and soaked raspberries until smooth.
Whisk a quarter of the egg whites into the pastry mix until smooth, then fold in the other three-quarters to form a light airy soufflé mixture.
Place this in the ramekins and cook for about 5 minutes in the oven, until they have risen about 4cm above the top of the moulds and are just coloured.
To serve, remove the white chocolate mousse from the freezer.
Place the raspberries in a bowl and mix them with the coulis.
Arrange the glazed raspberries on top of the mousse and finish by topping with a sprig of mint.
Place on a plate with the soufflé and sorbet ball and serve.

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