Serves 4
Ingredients
Strawberry & Moscato rosé sorbet
300gsugar
150gpowdered dextrose
150gpowdered glucose
6gred pectagel (gelling agent)
800gwater
1.75kg strawberry puree
250gMoscato rosé wine
Raspberry gelee
500g raspberry puree
50g sugar
8g hydrated gelatine
50g water
Blackcurrant gel
1kg blackcurrant puree
13gagar-agar
Raspberry meringue
250graspberry puree
250gegg whites
10gpowdered egg whites
140gsugar
10ggel espressa (thickening agent)
1gSosa ProEspuma
Rose and raspberry mousse
500gcream, partially-whipped
75gegg whites
100g sugar
40ghydrated gelatine
600graspberry puree
15g rose essence
Decoration
Red fruits of the forest
Fruits of the forest puree
Different types of red watercress
Cold Moscato Rosé,to be poured at the end
Method
Strawberry & Moscato rosé sorbet
Mix the powders, add the liquids, freeze and blend into a puree with a Pacojet.
Blackcurrant gel
Mix the ingredients and bring to the boil for around 3 minutes. Spread onto a baking tray and leave to cool. Blend with a food processor until the mixture is a smooth and uniform texture.
Raspberry meringue
Blend allof the ingredients in a food processor at a low speed for around 2 minutes. Raise to a high speed for 5 minutes. With the help of a pastry bag, create small spheres on a silicone mat and leave to dry out completely at 60c.
Raspberry gelee
Bring the raspberry puree, water and sugar to the boil, mix with the gelatine and pour into a tablet mould to set.
Rose and raspberry mousse
Make a meringue from the sugar and egg whites. Gently heat the raspberry puree and rose essence, mix in the gelatine, cool to 19c and incorporate to the meringue mixture. Distribute the mousse into small moulds, add the raspberry gelee and leave to set in the refrigerator.
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