Raspberry Picasso

RaspberryMousse

  • 450g Raspberries
  • 90gIcing Sugar
  • 19g Gelatine leave (softened in ice water)
  • 25g Yuzu Juice (No honey, no salt)
  • 375g Whipped Cream

METHOD

Whip Cream and reserve in the cooler. In a blender, puree theraspberriesvery well and strain. Measure 450g ofraspberrypuree (can reserve the rest forraspberrysauce).

Boil the icing sugar, half theraspberrypuree and yuzu juice. Add the gelatine and mix in well till combined and then pour the second half ofraspberrypuree in.

When the puree is cool, fold in whipped cream. Place in molds (I use rectangles) and freeze for a few hours till solid. Remove from the mold and place in the fridge till needed to serve.

Phyllo

  • Phyllo 1 pack
  • Butter
  • Icing Sugar

Brush phyllo with butter, sprinkle with sugar and repeat three times. Bake in between two silicon mats at 160C till golden brown. About 25 min. Reserve the sheet in a dry area and break a part when necessary.

Passion Fruit Reduction

  • 300g Passion Fruit Puree
  • 300g Sugar

Reduce by 40% till syrup like consistency

Raspberry-Lychee Sauce

  • 250g Raspberry Puree
  • 250g Lychee Puree
  • 100g Simple Syrup
  • 15g Lemon Juice
  • 6g Xanthan Gum

Blend together.

Assemble the dessert like Picasso would!