Raspberry Sorbet and Raspberry Cornet

By corlear

Ingredients

• For the reduced raspberry purée:
• 1/2 cup raspberry purée
• 11/2 tbsp glucose
• red coloring paste
• For the raspberry cornet:
• 1/4 cup butter, softened
• 1/2 cup plain flour, sieved
• 42 g icing sugar
• 4 tbsp egg yolks
• 4 tbsp raspberry reduction (see previous step)
• For the basic syrup:
• 3/4 tbsp sugar
• 11/2 tbsp water
• 1/4 cup lemon juice
• For the raspberry sorbet:
• 7 oz whole raspberries
• 13/4 tbsp basic syrup (see previous step)
• 1 tsp sorbet stabilizers
• 3/4 tbsp glucose

Details

Servings 10

Preparation

Step 1

For the reduced raspberry purée:
1. Reduce the raspberry purée and the glucose over a low heat until the mixture is very thick.
2. Add a little of the red coloring.

For the raspberry cornet:
1. Mix the butter with the icing sugar and the raspberry reduction.
2. Fold in the flour and work in the egg whites.
3. If the color is not very bright, add the color to a small amount of the dough and then mix in the rest of the dough (the cornet has to be bright red as the color will fade when it is cooked).

For the basic syrup:
1. Mix both ingredients together and bring to boiling point.

For the raspberry sorbet:
1. Heat the syrup, glucose and stabilizer to 185ºF. Leave to cool until the temperature drops to 86ºF
2. Mix with the raspberries and blend. Strain.
3. Leave to thicken in the fridge for 8 hours.
4. Process in the ice-cream maker and put the mixture in an icing bag.

Final Steps and Preparation:
1. Pipe 3" diameter circles of the cornet mixture onto a Silpat liner.
2. Bake in the oven at 325ºF for 3 minutes. Turn the tray round and cook for a further 3 minutes. Remove from the oven and roll into a cornet or cone while still hot.
3. Fill the cornet with raspberry sorbet.
4. Serve immediately.