> Recipes > Raspberry

Raspberry soup with raspberry jelly and milk ice cream

Raspberry soup with raspberry jelly and milk ice cream

Raspberry soup with raspberry jelly and milk ice cream

PT2H

Recipe featured on

Recipes iOS app

Why not try?

1
To make the soup, bring the water and sugar to the boil in a large pan, then add lemon grass and remove from the heat
  • 1.15l water
  • 300g of sugar
  • 13 lemon grass stalks
2
Allow to sit for 10-15 minutes then add the lemon verbena, black pepper, lemon juice and raspberry purée. Place into the fridge and allow to steep overnight
  • 3g of lemon verbena
  • 1 pinch of black pepper
  • 1 tsp lemon juice
  • 1000g of Boiron raspberry purée
3
Season with Chardonnay vinegar and pass through muslin cloth squeezing to extract all the juice. Keep in the fridge till ready to use
  • 3ml of Chardonnay vinegar
4
To make the milk ice cream, bring the water and sugar to a simmer and then add the milk powder. Cook for 1 minute and remove from the heat. Now add cold milk and pass through a fine sieve
  • 345ml of water
  • 345g of sugar
  • 65g of milk powder
  • 1.33l milk
5
Blend in ProCrema and rest overnight in the fridge. Blend again and churn in an ice cream maker
  • 90g of ProCrema
6
To make the jelly sheets, place 150ml of the raspberry soup in a small pan with agar agar, bring to the boil and cook out for 2-3 minutes, whisking to disperse the agar agar evenly
  • 2g of agar agar
7
Once the agar agar is cooked out, soak the gelatine in cold water until it is floppy. Add it to the soup and stir until dissolved
  • 1 bronze gelatine leaf
8
Pass the soup through a fine chinois onto a cold stainless steel tray. Allow the jelly to cool down in the fridge for 1 hour before using. Cut 6 even sized sheets to fit the bowls you are using
9
To serve, divide the raspberries between 6 bowls, arranging them neatly. Scoop a ball of milk ice cream on top. Lay a jelly sheet on top of the ice cream and then pour over the soup, trying not to disturb the jelly sheet. Serve immediately
  • 600g of raspberries

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Raspberry soup

Milk ice cream

  • 1.3l milk
  • 345ml of water
  • 345g of sugar
  • 65g of milk powder
  • 90g of ProCrema

Raspberry jelly sheet

  • 2g of agar agar
  • 1 bronze gelatine leaf

To plate

Comments ()

Raspberry soup with raspberry jelly and milk ice cream

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...