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Raspberry soup with raspberry jelly and milk ice cream
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This raspberry soup recipe from Agnar Sverrisson is complex to put together, but well worth the effort. It contains delicate raspberry jelly sheets and a silky smooth milk ice cream, which is delicately flavoured with lemon verbena and lemon grass.
First published in 2015
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Ingredients
Metric
Imperial
Raspberry soup
- 1000g of Boiron raspberry purée
- 1.15l water
- 300g of sugar
- 13 lemon grass stalks
- 3g of lemon verbena
- 1 pinch of black pepper
- 1 tsp lemon juice
- 3ml of Chardonnay vinegar
Milk ice cream
- 1.33l 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
- 600g of raspberries
SAVE RECIPE
Equipment
- Muslin cloth
- Fine chinoise
Method
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
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