Raspberries, chantilly and mint – 55000 Recipes. Passion for food



Raspberries, chantilly and mint

Carlos Pascal, a Chilean chef who has lived in Madrid for years, owner and soul of the Kitchen Club, leaves us this delicious dessert.

Ingredients

  • 200 ml of milk
  • 2 liters of egg white about 80 g at room temperature
  • For the raspberry meringue
  • 75 g of coconut puree
  • 50 ml whipping cream
  • 25g sugar
  • 1.5 g of cream
  • 25 g of glucose
  • 15 g of milk powder
  • Other ingredients
  • 1 cup a little walnut
  • 30 small leaves of yerba buena
  • 30 raspberries (3 x plate)
  • 1/2 teaspoon lemon juice
  • 40 grams of sugar in the rain
  • 120 g of sugar for syrup
  • For coconut ice cream
  • 2 drops of vanilla essence
  • 50g sugar in the rain
  • 100 ml cream
  • For chantilly cream
  • 4 tablespoons toasted flour
  • 100 grams of sugar in the rain
  • 2 liters of egg white about 80 g at room temperature
  • For toasted crystals flour groove
  • 2 tablespoons sugar for raspberry syrup
  • 15 u raspberries
  • 30 ml of water
  • Rich rich

Preparation

For the raspberry meringue

  1. For the raspberry syrup, chop them and put them in a case with the sugar and a splash of water, make on low heat for 20 minutes or add liquid, pass through a strainer and save.
  2. Put the sugar and water in a small saucepan and make caramel, controlling the temperature with a kitchen thermometer. When it reaches 110º, we start with the meringue.
  3. Put the egg whites and lemon juice in a bowl and start beating at maximum speed until the whites are foamed with the help of a kitchen helper or electric sticks. When it starts to set the whites, we start adding the sugar during the rain little by little and keep beating until we notice that the sugar has dissolved and the meringue makes solid peaks.
  4. When our caramel reaches 120º, we add it in the form of a thread, slowly, to our meringue and continue beating until the tops become hard and shiny, we add little by little the concentrate from the border until we get an intense pink color.
  5. We reserve in tube bags with nozzles in the refrigerator for service. It is advisable to do it a little before and no longer, so as not to remain meringue.

For toasted crystals flour groove

  1. Put the egg whites in a bowl and start beating at low and medium speed until the whites are foamed with the help of a kitchen helper or electric rods at maximum speed.
  2. When it starts to set the white, we start adding the sugar during the rain little by little and keep beating until we notice that the sugar has dissolved and the meringue is hard and makes peaks.
  3. Add the toasted flour little by little in the form of rain until everything is integrated.
  4. Once our meringue is ready, spread it on baking trays with Silpac, making a thin layer about 4 mm thick.
  5. Dehydrate in the oven until completely dry at 80 ° for 4 to 5 hours or until solid. We wait for it to cool and break by hand like a glass.

For chantilly cream

  1. We put the very cold cream in the food processor at maximum speed, when it starts to install, we add the sugar in the rain.
  2. Once assembled, add the vanilla essence, stir.
  3. Reserve in different sleeves with a round nozzle in the refrigerator.

For coconut ice cream

  1. All ingredients are heated except the coriander and when it reaches a temperature, it is frozen in Paco bowls.
  2. Crush and freeze again.
  3. Stop by paco for a favor.

Presentation

  1. In a round plate we put randomly tops of chantilles of different heights and on them crystals of toasted flour.
  2. We put dots in the peak of raspberry meringue, some whole blueberries stand.
  3. We finished the quenelle in the center of the walnut crumbs with a few leaves of yerba buena and a rich rich ice cream powder.

Now is your time.
David from 55000 Recipes

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