Adam Stokes evokes a traditional confectionery favourite in this violet cream and raspberry recipe, balancing the smooth floral cream with an intense sorbet. Finished with sugar shards and edible flowers, this dessert is as pretty as any bouquet.
Adam Stokes has achieved a lot in his relatively short career – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.
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First make the sorbet. Place the raspberries in a chinois and squeeze gently with a ladle, this will allow the pure raspberry juice to be released without any of the seeds going into the sorbet
Once the juice has passed through, add some sugar until the unpleasant sharpness of the raspberries is balanced (the better the quality of the raspberries, the less sugar you will need to add). Add to an ice cream maker and freeze the sorbet according to manufacturer instructions
caster sugar to taste
Now make the violet cream. Bring the double cream and caster sugar to the boil, then remove from the heat and add the softened gelatine. Add a few drops of violet essence to taste, then pour into a container and keep in the fridge to set
500g of double cream
violet essence to taste
70g of caster sugar
1 bronze gelatine leaf, soaked in cold water
Boil the isomalt and glucose together until it reaches 160°C, then pour onto silicon paper and allow to harden. Once set, place into a food processor and break up into a fine powder (alternatively place the hard sugar into a bag and bash it with a rolling pin until fine)
125g of Isomalt sugar
25g of glucose
Preheat the oven to 160°C/gas mark 3
Lay a sheet of silicon paper on a heavy baking sheet and secure it with some small metal weights in the corners. Place some of the powder into a sieve and finely dust some powder (reserving a little for later) evenly over the sheet. Bake in the oven for 4–5 minutes until fully melted. Remove from the oven, cool and break into shards
Spread the oatmeal out onto a tray and lightly toast under the grill
50g of oatmeal
Slice the raspberries in half and begin to assemble the dish. Add the violet cream first, then a spoonful of oatmeal. Place a scoop of sorbet on top of the oatmeal, using the back of the scoop to make an attractive indentation in the sorbet, then dust a little sugar and isomalt powder on top. Garnish each dish with the viola flowers, freeze-dried raspberries and raspberry halves and serve
250g of raspberries
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