Raspberry explosion

Maurits van der Vooren

Raspberry tapioca

1.5 litres water
100 g tapioca
2 containers Prestige raspberries
2 limes
40 g powdered sugar

Bring the water to the boil and add the tapioca. Gently simmer for 30 minutes until done. Rinse the mixture with cold water for 5 minutes. Finely purée 2 containers of raspberries in a blender and add the juice of two limes and the powdered sugar. Mix this together with the tapioca pearls and set aside for 90 minutes until the liquid has been completely absorbed.

Vanilla ice cream

700 g milk
400 g heavy cream
4 vanilla pods
400 g sugar
320 g egg yolk

Transfer the milk, cream and vanilla pods to a pan. Bring to the boil, turn down the heat and allow to infuse for 15 minutes. Beat the sugar and the egg yolk until frothy and fold into the liquid. Heat this mixture to 84 degrees. Turn this mixture into ice cream in a Pacojet or ice cream machine.

Chocolate sauce

250 g water
20 g cocoa powder
75 g heavy cream
125 g sugar
185 g dark chocolate

Bring the water, together with the cocoa powder, heavy cream and sugar, to the boil. Remove from the heat and blend in the dark chocolate.

Raspberry gel

600 g Prestige raspberries
50 g monin raspberry syrup
50 g raspberry liqueur
8.4 g agar agar

Bring the raspberries, together with the Monin, raspberry liqueur and agar agar, to the boil. Blend the raspberries in a food processor until smooth (cutter) and pass the mixture through a sieve. Allow the mixture to set in the refrigerator and, when it has stiffened up sufficiently, process in a Pacojet or ice cream maker.

Vanilla cream

2.5 sheets of gelatine
250 g milk
250 g heavy cream
2 vanilla pods
85 g sugar
160 g egg yolk
1 container Prestige raspberries

Soak the gelatine sheets. Combine the egg yolk, vanilla, heavy cream and sugar in a thermo blender and heat to 84 degrees. As soon as the mixture has reached the desired temperature, add the soaked gelatine. Transfer the mixture to a piping bag and squeeze the cream into the raspberries.

Raspberry foam

200 g Prestige raspberries
50 g sugar
100 g whipping cream
50 g lime juice
30 g raspberry liqueur
1 tbsp Cortina

Purée the raspberries, together with the sugar, whipping cream, lime juice, liqueur and Cortina in a blender. Pass the mixture through a sieve and transfer to a siphon.

Garnish

Chocolate balls
Dry ice or liquid nitrogen