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| Crème Fraîche Sorbet: |
| • | 525 g. water |
| • | 80 g. glucose powder |
| • | 225 g. sugar |
| • | 55 g. lime juice |
| • | 2 limes, zested |
| • | 4 g. xantham gum |
| • | 375 g. crème fraîche |
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| Method: |
| 1. | Boil the water, glucose powder, sugar, lime juice and lime zest together. Puree in a Vitamix blender with the xantham gum and pass through a chinois. Mix with the crème fraîche and run in a Bravo ice cream machine according the to the manufacturer’s instructions. Reserve. |
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| Raspberry Sorbet: |
| • | 1000 g. The Perfect Purée Red Raspberry Puree, thawed |
| • | 200 g. sugar |
| • | 125 g. glucose |
| • | 1 lemon, zested |
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| Method: |
| 1. | Boil the raspberry puree with the sugar, glucose, and lemon juice. Pass through chinois and run in a Bravo ice cream machine according to the manufacturer’s instructions. Reserve. |
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| Salted Crumble: |
| • | 310 g. butter |
| • | 170 g. sugar |
| • | 170 g. brown sugar |
| • | 12 g. salt |
| • | 500 g. all-purpose flour |
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| Method: |
| 1. | Cream the butter and the sugars together. Add the salt and then add the flour. Bake at 325° F for 10 to 12 minutes. Cool and reserve. |
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| Vanilla Crème: |
| • | 500 g. milk |
| • | 500 g. heavy cream |
| • | 250 g. sugar |
| • | 1 vanilla bean |
| • | 12 egg yolks |
| • | 6 gelatin sheets, bloomed |
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| Method: |
| 1. | Boil the milk, cream, sugar, and vanilla bean. Temper the liquid with the egg yolks and add the gelatin. Set in a small mold, freeze, and reserve. |
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| Peach Pearls: |
| • | 1000 g. bottled water |
| • | 6 1/2 g. calcium chloride |
| • | 500 g. peach juice |
| • | 100 g. sugar |
| • | 4 1/2 g. sodium alginate |
| • | 2 1/4 g. sodium citrate |
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| Method: |
| 1. | Blend the water and calcium chloride together in blender and reserve. Mix the juice, sugar, sodium alginate and sodium citrate in blender. Place the peach juice mixture into a squeeze bottle, and squeeze into the water bath. Remove after 30 seconds; reserve. |
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| To Assemble and Serve: |
| Set a Vanilla Crème on to the plate. Add a spoon full of Salted Crumble. Add fresh raspberries and a few patches of Peach Pearls. Finish with a quenelle of Raspberry and Crème Fraîche Sorbet, swirled together. |
