Raspberry Sorbet and Greek Yogurt Swirl with Raspberry Melba

Pastry Chef Ian Gresik of Drago Centro — Los Angeles, CA

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
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.
Raspberry Sorbet:
    • 1000 g. The Perfect Purée Red Raspberry Puree,  thawed
    • 200 g. sugar
    • 125 g. glucose
    • 1 lemon, zested
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.
Salted Crumble:
    • 310 g. butter
    • 170 g. sugar
    • 170 g. brown sugar
    • 12 g. salt
    • 500 g. all-purpose flour
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.
Vanilla Crème:
    • 500 g. milk
    • 500 g. heavy cream
    • 250 g. sugar
    • 1 vanilla bean
    • 12 egg yolks
    • 6 gelatin sheets, bloomed
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.
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
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.
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.