Ingredients
Raspberry Cream
70 g / 2.47 oz Sugar
2 ea Egg yolks
180 g / 6.3 oz Cream
10 g / .35 oz Sheet Gelatin
200 g / 7 oz Raspberries, puréed
Balsamic Vinegar Jelly
100 g / 3.5 oz Balsamic Vinegar
Clear gelatin
Pistachio Sauce
124 g / 4.37 oz Milk
50 g /1.76 oz Sugar
1 ea Egg yolk
100 g / 3.5 oz Pistachios, fresh
Preparation
Raspberry Cream
Boil milk with half the sugar. In a bowl beat egg yolks, Sheet Gelatin and a dash of Cognac into the rest of the sugar. Pour in milk and continue to beat mixture. Put it on a low gas and cook it until it thickens (to a custard consistency) but it must not boil. Sieve it and stirring it gently, pour it into the moulds with the jelly and put them into the refrigerator for two hours.
Balsamic Vinegar Jelly
Mix vinegar and clear gelatin with a couple of tablespoons of water, warm over the gas to melt the gelatin (the less the vinegar is heated the better to preserve its fragrance to the full). Sieve jelly and fill the bottom of single portion moulds. Put the moulds in the refrigerator.
Pistachio Sauce
In a blender smooth to a paste the pistachios. Boil milk with half the sugar. In a separate bowl beat together egg yolk, the pistachio sauce, sugar and a dash of brandy. Sieve the sauce and allow to cool.
Setting
Unmold raspberry pudding and place on a plate, pour pistachio sauce around them and garnish with wild fruit and spearmint.
Specialty Ingredients
#20095 Balsamic Vinegar
#90070 Sheet Gelatin
