A trio of mini desserts which are designed to showcase Scottish raspberries.The trio consists of; Raspberry meringues filled with raspberry cream and served on a canapé spoon, with freeze dried raspberries soaked in Chambord liqueur.
A fresh raspberry and pink Prosecco jelly served in a shot glass.
A mini Raspberry cranachan, with a twist. The finish dish is served on a white rectangular plate which has been dusted with freeze dried raspberry powder.
Yield – 4 Servings
Meringues (Meringue Cuite method)
• 1 egg white
• 55g icing sugar, sifted
• ½ tbsp raspberry powder
Cream Filling (NB: whip with cream for cranachan and reserved approx 50 ml for meringues)
• 50ml double cream
• splash of Chambord Liqueur
• 1 tsp frieze dried raspberry pieces
• 2 tbsp freeze dried raspberries
• raspberry liqueur, enough to cover raspberries
• 2 tsp icing sugar
• a few freeze dried raspberry pieces
1. Preheat oven to 110°c fan.
2. Prepare pan of simmering water.
3. Line the baking sheet with parchment paper.
4. Put the egg white and icing sugar into heat proof bowl and set over a saucepan of simmering water. Whisk, using an electric whisk, until meringue is thick and will hold its shape (approx 6-8 minutes).
5. Remove from pan and whisk for a further minute.
6. Add raspberry powder and whisk in.
7. Put meringue into piping bag fitted with 1 cm star nozzle.
8. Pipe mini meringues (approx 3cm diameter). A minimum of 8 are required.
9. Bake in reheated oven for approximately 1 hour. They will peel of paper easily when they are cooked. Leave to cool on a wire rack.
Prepare the Soaked Raspberries
1. Soak approximately 2 tbsp of freeze dried raspberries in raspberry liqueur. The liqueur should just cover the raspberries. Stir in approximately 2 tsp of icing sugar.
Prepare the cream filling
1. Whip the double cream with a teaspoonful spoonful of icing sugar and the liqueur until it is just holding a trail and stir in a few freeze dried raspberry pieces.
2. Use a scant teaspoonful of the cream mixture to sandwich together 1 pair of meringues for each portion.
3. Set aside
The meringue is served on a canapé spoon.
• At the front of the spoon place approx ½ tbsp of the soaked freeze dried raspberries.
• At the back of the spoon on approx ½ tbsp raspberry cream
• Top with the filled meringue
• Decorate with a few freeze dried raspberry pieces.
RASPBERRY AND PINK PROSECCO JELLIES
• 200ml sparkling rose wine
• approx 1 ½ Gelatine leaves (5g)
• 12g caster sugar
• ¼ tbsp lime juice (Splash off )
• approx 125g fresh raspberries (retain a few for dressing the plate)
1. Soak gelatine leaves in cold water.
2. In a small saucepan heat half the wine with the sugar until it begins to simmer. Pour into a small bowl.
3. Remove the gelatine leaves from the cold water and squeeze to remove excess water.
4. Add the gelatine the remaining wine and lime juice to the heated wine and sugar mixture.
5. Pour liquid in a jug and allow to cool.
6. Arrange the raspberries in the shot glasses.
7. Pour the cooled liquid over the fruit. (Leaving a small amount to top up glasses later)
8. Cover with cling film and leave to set in the fridge.
9. Use the remaining gelatine mixture to top up the jellies
• 50g pinhead oatmeal
• 25g soft brown sugar
• 200g frozen Scottish raspberries
• Approx 5 tsp icing sugar
• ½ Gelatine leaves
• 150ml double cream
• 3 teasp icing sugar
• 2 tbsp Chambord raspberry liqueur
• Mix oatmeal and sugar together in a bowl and place in heavy frying pan.
• Cook over a low heat until the sugar melts and caramelises the oatmeal.
• Place on an oiled piece of parchment paper onto a baking sheet and transfer the oatmeal mixture. Allow to cool.
• Break up any lumps using a rolling pin.
• Make raspberry coulis by putting raspberries in a small pan with the icing sugar. ( Do not add any additional water)
• Simmer gently until just cooked.
• Pass through a sieve
• Soak gelatine in cold water.
• Remove the gelatine leaves from the cold water. Squeeze to remove excess water.
• Add to the warm coulis.
• Allow to cool.
• Whip the double cream with a teaspoonful spoonful of icing sugar and the liqueur until it is just holding a trail.
TO ASSEMBLE CRANACHAN
• Place a layer of oat meal mixture in the bottom of the glass.
• Spoon on a layer of coulis, then spoon on a layer of cream.
• Repeat so that there is a second layer of oatmeal, coulis and cream
• Reserve a little of the oatmeal mixture for the topping and sprinkle this on top of the final cream layer
TO PLATE UP THE TRIO
• Dust the centre of a large white rectangular plate with raspberry powder.
• Place the jelly in the centre of the plate.
• Place the cranachan on the right hand side of the jelly and the canapé spoon to the left.
• Finish the plate with a few fresh raspberries.