Chilled Raspberry Espuma Recipes

CHILLED RASPBERRY SOUP

Steps:

• In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours., To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.

RASPBERRY SPUMA

Steps:

• Put raspberries in a small saucepan with 1/2 cup sugar over medium heat. Mash berries with a wooden spoon and simmer for 2 minutes. Strain through a fine-meshed wire sieve, pushing against berries to extract all juices. Discard seeds and solids. You should have 1 cup raspberry syrup. Set aside to cool slightly.
• In a mixing bowl, combine egg whites with 1/4 cup sugar. Set bowl over a pan of boiling water and, using a wire whisk, beat egg whites and sugar just enough to dissolve sugar and until whites are warm to the touch, about 1 minute.
• Remove bowl from heat. Beat egg whites vigorously until you have a fluffy meringue with shiny stiff peaks, about 3 minutes. (You may use electric beaters or stand mixer.)
• Using a rubber spatula, quickly fold raspberry syrup into meringue. Transfer to a serving dish, cover and freeze for at least 2 hours. (You may freeze mixture up to 3 days in advance.)
• To serve, garnish with berries and spoon raspberry spuma into small bowls.

CHILLED RASPBERRY SOUFFLE RECIPE

Steps:

• Tie a double fold of greaseproof paper around the soufflé dish so it comes up 5 to 7cm (2 to 2¾in) above the rim. Secure with sticky tape.
• Place the raspberries and lemon juice in a blender goblet and purée until smooth, then sieve to remove the seeds. Place the egg yolks and 100g (4oz) of caster sugar in the bowl of an electric mixer and whisk on high speed until doubled in volume. The whisk should leave a ribbon trail in the mixture.
• Dissolve the powdered gelatine in 100ml (4fl oz) cold water and leave until it turns spongy.
• Place the bowl over a pan of gently simmering water and stir until the gelatine has melted and is clear. Remove from the heat and whisk into the egg yolk and sugar mixture along with the raspberry purée.
• Lightly whip the cream and fold gently into the raspberry mixture. Whisk the egg whites until they are stiff, then whisk in the remaining caster sugar - a spoonful at a time - until you have a thick, glossy mixture.
• Fold the egg whites into the raspberry mixture and pour into the prepared soufflé dish; chill overnight.
• Remove the paper collar and pipe rosettes of whipped cream around the edge and decorate with the remaining raspberries.

CHILLED RASPBERRY SOUFFLE

Steps:

• Fold a parchment paper together into strips of about 26 x 10 cm and place in the ramekins (soufflé ramekins) such that the strip extends beyond the edge of ramekins. Join the ends of strip and stick with tape.
• For the souffle, rinse the raspberries (keep aside 6 for garnish), trim, puree and strain through a sieve.
• Beat the egg yolks with powdered sugar until fluffy. Mix in the raspberry liqueur, lime zest and juice, cream cheese, and raspberry puree. Beat the cream until stiff and fold into the egg yolk mixture. Pour the mixture into the prepared ramekins up to 2 cm (approximately ¾ inch) over the edge and freeze molds for about 4 hours in the freezer.
• Take out the souffles from the freezer 30 minutes before serving and place in the refrigerator. Remove the paper strip gently and garnish with raspberries and mint.

CHILLED RASPBERRY ESPUMA

Steps:

• Select appropriate dispensing tip for recipe and screw onto head. Check that appropriate gasket is positioned inside the head. Pre-chill bottle and head. In a saucepan over low heat, cook the raspberries with the sugar. When the raspberries have broken down into a puree, pass them through a fine mesh sieve to remove any seeds. In a mixing bowl, combine raspberry puree, lemon juice and egg whites. Mix until smooth. Pour mixture into a chilled iSi Thermo Whip. Screw head onto the bottle. Charge with one iSi cream charger and shake bottle vigorously 4-6 times. Remove charger holder, discard used charger, and screw on decorator cap. Turn bottle upside-down with dispensing tip in the vertical position. Press lever to dispense.