Structures of raspberry

Name: Structures of raspberry
Ingredients: 100 g Water; 45 g Boiron raspberry purée; 350 g Boiron raspberry purée; 5 units.items gelatin sheet; 70 g Sugar; 350 g Unsweetened whipped cream; mold The Ring 65; 100 g Almond powder; 100 g Sugar; 200 g neutral covering jelly; 30 g Flour; 0.5 units.items bunch of basil; Green food coloring; artificial casing or mold; 4 Tiramisù base; 25 g Sugar; 16 g Fresh basil leaves; 1 Cream; 2 Raspberry purée; 450 g clear tomato juice; 70 g Isomalt; 50 g emulbinder; 750 g diced tomatoes from pack; 110 g Sugar; 75 g Unsweetened whipped cream; 1 Cortina; Maxi Sfera basil cream Didess; red fruit crumble; 400 g Egg white; gelcrem cold

Various structures made from raspberry. Perfect as decoration or to enhance dishes.

This dessert consists of the following components:

raspberry jelly
raspberry mousse
basil sponge cake
basil mousse
raspberry sauce
tomato sorbet
crispy tomato
basil cremeux (ready-made)

Ingredients

100gWater

45gBoiron raspberry purée

200gneutral covering jelly

350gBoiron raspberry purée

5units.itemsgelatin sheet

70gSugar

350gUnsweetened whipped cream

mold The Ring 65

100gAlmond powder

100gSugar

30gFlour

16gFresh basil leaves

400gEgg white

0.5units.itemsbunch of basil

Green food coloring

artificial casing or mold

4Tiramisù base

1Cream

25gSugar

2Raspberry purée

gelcrem cold

450gclear tomato juice

70gIsomalt

50gemulbinder

750gdiced tomatoes from pack

110gSugar

75gUnsweetened whipped cream

1Cortina

Maxi Sfera basil cream Didess

red fruit crumble

Preparation

Melt the glaze together with the water and raspberry purée.

Heat (a portion of) the raspberry purée, mix in the soaked gelatin sheets.
Let cool to room temperature, fold in the lightly whipped cream and sugar, and pour into the narrow and wide ring molds.
Let set in the refrigerator.
Remove the mousse from the wide ring mold and place on a rack.
Pour the warm raspberry jelly over this and chill the ring.

Blanch the basil leaves in boiling water.
Blend them smooth with the sugar and flour in a food processor.
Add the remaining ingredients and pass through a sieve.
Fill a siphon, charge with 2 cartridges, and refrigerate overnight.
Score the bottoms of cardboard cups, fill the cups halfway with the basil mixture, and cook in the microwave for 45 seconds (3000 watts).

Infuse the basil in the cream.
Pass through a fine sieve and whip lightly with the tiramisu.
Add a small amount of coloring.
Fill an artificial casing or mold and place in the freezer.

Mix the raspberry purée with the sugar and bind with the gelcrem using a hand blender.

Heat the tomato juice and dissolve the isomalt well in it.
Use a hand blender to mix in the emulbinder.
Spread out on a mat and dry for 12 hours in a dehydrator.

Blend all ingredients until smooth in a blender except the cortina.
Add the cortina last, blend briefly.
Pass through a sieve, fill rowzer cups, and place in the freezer.
Process once in the rowzer to make ice cream.

Place the large ring on the plate.
Break the sponge cake into pieces and place on the ring.
Place the thin raspberry mousse ring partially over the large ring.
Cut the basil mousse to the desired size and place it on the large ring along with the basil cremeux and the tomato crisp.
Pipe a little basil mousse next to the ring.
Garnish with the red fruit crumble and raspberries.
Pipe the raspberry sauce into the large ring.
Finally, place a quenelle of tomato sorbet on the plate.