Toonsbridge Ricotta with Raspberry Leather, Jane Sellers Honey, Irish Berries and Raspberry Sorbet

Recipe by Finbar Higgins former Executive Chef at K Club, County Kildare, Ireland, USA, 2016

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Serves: 6

Ingredients:

Raspberry Leather

• 100 gm (3.5oz) raspberry purée (we use Boiron or Ravifruit)

Raspberry Sorbet

• 220 gm (7.8oz) raspberry purée (we use Boiron or Ravifruit)
• 100 ml (3.5fl oz) sugar syrup (see page xxx) 
• 10 ml (0.4fl oz) fresh lemon juice
• 30 ml (1fl oz) sorbitol

To Serve

• 150 gm (5.3oz) Toonsbridge ricotta 
• 125 gm (4.4oz) fresh Irish raspberries
• 60 gm (2.1oz) fresh Irish blueberries
• 60 fresh Irish blackberries
• 200 ml (7fl oz) Jane Sellers honey

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
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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.