Toonsbridge Ricotta with Raspberry Leather, Jane Sellers Honey, Irish Berries and Raspberry Sorbet3/24/2018 Recipe by Finbar Higgins former Executive Chef at K Club, County Kildare, Ireland, USA, 2016 Serves: 6 Ingredients: Raspberry Leather
Raspberry Sorbet
To Serve
Preparation Raspberry Leather Pour the raspberry purée on to a non-stick Silpat mat (or similar) and transfer to a dehydrator, set to 52°C, for 10 hours. Remove the leather from the mat and cut into strips (15cm x 4cm; 6in x 1.5in). Raspberry Sorbet Mix all the ingredients together, place in a Rowzer or Pacojet and freeze. Blitz when required. To Serve Pour the honey to form a pool in the centre of the plate. Place 3 tablespoon-sized quenelles of the fresh ricotta in a line on top of the honey, leaving a small gap between each quenelle. Gently lay the raspberry leather over the ricotta quenelles to form a wave of leather. Drop each type of berry on to the honey. To finish, place a quenelle of raspberry sorbet to the side and serve. An aerial view of the Straffan House. Image courtesy the K Club.
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