Raspberry Crémeux with Vanilla Sablé

1 To make the raspberry crémeux, begin by heating the raspberry purée in a pan. In a separate bowl, whisk together the eggs, egg yolks and sugar, then pour a little of the warm raspberry purée into the mixture to temper. Stir the entire egg mixture into the warm purée, then continue to cook over a low heat, stirring, until thick enough to coat the back of a spoon. Remove from the heat 1 To make the raspberry crémeux, begin by heating the raspberry purée in a pan. In a separate bowl, whisk together the eggs, egg yolks and sugar, then pour a little of the warm raspberry purée into the mixture to temper. Stir the entire egg mixture into the warm purée, then continue to cook over a low heat, stirring, until thick enough to coat the back of a spoon. Remove from the heat

250g of raspberry purée

55g of egg , beaten

55g of egg yolk

120g of caster sugar

2 Squeeze the gelatine leaves to drain, then stir them into the warm raspberry mixture until dissolved. Pass the mixture through a fine sieve or chinois into a clean bowl, then vigorously whisk in the butter until emulsified. Pour the mixture into 8cm doughnut moulds, then place in the freezer for at least 2 hours

1 ½ gelatine leaves, soaked in cold water for 10 minutes to soften

80g of unsalted butter , softened

3 Prepare the sable biscuits by sifting the flour and salt into a mixing bowl. Mix in the butter using your fingertips until the mixture resembles fine grains of sand. Using a sharp knife, split and scrape the seeds from the vanilla pod into the mixture along with the icing sugar and egg yolks. Mix the ingredients together until a dough forms, then form into a disc, wrap in cling film and leave to chill in the fridge for two hours 3 Prepare the sable biscuits by sifting the flour and salt into a mixing bowl. Mix in the butter using your fingertips until the mixture resembles fine grains of sand. Using a sharp knife, split and scrape the seeds from the vanilla pod into the mixture along with the icing sugar and egg yolks. Mix the ingredients together until a dough forms, then form into a disc, wrap in cling film and leave to chill in the fridge for two hours

250g of plain flour

2g of salt

200g of unsalted butter

½ vanilla pod

100g of icing sugar

2 egg yolks

4 To make the yuzu gel, add the sugar syrup to the yuzu juice according to taste – start by adding 100ml of sugar syrup then work up until you’re happy with the balance of sweet and sour. Weigh the resulting amount of liquid, then using a 100:1 ratio whisk in the agar agar (for example, if you have 200ml of liquid, use 2g of agar agar). Allow the mixture to rest for 10 minutes, then gently bring it to the boil while whisking continuously. As soon as it comes to the boil, immediately transfer to a container and chill in the fridge. Once chilled and set, blitz the yuzu gel in a blender until smooth, then transfer to a squeezy bottle. Reserve in the fridge until needed 4 To make the yuzu gel, add the sugar syrup to the yuzu juice according to taste - start by adding 100ml of sugar syrup then work up until you’re happy with the balance of sweet and sour. Weigh the resulting amount of liquid, then using a 100:1 ratio whisk in the agar agar (for example, if you have 200ml of liquid, use 2g of agar agar). Allow the mixture to rest for 10 minutes, then gently bring it to the boil while whisking continuously. As soon as it comes to the boil, immediately transfer to a container and chill in the fridge. Once chilled and set, blitz the yuzu gel in a blender until smooth, then transfer to a squeezy bottle. Reserve in the fridge until needed

100ml of yuzu juice

150ml of sugar syrup

agar agar, as needed (no more than 2.5g)

Directions at greatbritishchefs.com

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