Raspberry Soup Recipe

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.

Ingredients

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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

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Muslin cloth
Fine chinoise

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

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

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

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

Blend in ProCrema and rest overnight in the fridge. Blend again and churn in an ice cream maker

90g of ProCrema

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

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

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

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

First published in 2015

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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.

Raspberry soup with raspberry jelly and milk ice cream

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