Prep time 5-6 Hrs
225g plain flour
1 large egg
125ml iced water
2 tsp. gelatine powder
1 tbsp. lemon juice
200 fresh raspberries
250ml fresh cream
1 vanilla bean slit in half, seeds removed
200g white chocolate
Cherry Ripple Ice Cream
For the ice cream
600ml full-fat milk
1 vanilla pod, split, seeds scraped out with a knife
10 egg yolks
225g caster sugar
(For the ripple sauce)
500g fresh raspberries or blackcurrants, rinsed
50g caster sugar
3 tbsp. water
Crumble the butter into the flour by hand. Add the sugar and mix in the egg, and enough milk until you form a soft dough. Roll out a thin sheet of dough and using a cookie cutter, cut out a round disk, use smaller cutters to cut circles, repeat the process for the rectangular base. Bake at 160 degrees Celsius, allow to cool and keep in airtight container until needed.
Pour some cold water into a saucepan and mix in the gelatine allowing it to sit for 5 minutes. Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries bringing them to boil on medium heat. Turn down the heat to low and simmer for 5 minutes. Pour mixture into a food processor and blend until smooth. Allow to cool for about 10 minutes. In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form. Fold in the raspberry mixture, pipe into tubular moulds and freeze to set. Once set remove and spray with cocoa butter spray, place in the refrigerator until needed for plating.
Temper the white chocolate, add red cocoa butter colourings. Spread onto acetate plastic sheets, roll onto tube and allow to set. Using metal cutters cut out circles into chocolate tube. For strands, pipe designs onto paper and again spray with gold
Cherry Ripple Ice Cream
For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to a boil. Once it reaches boiling point, remove from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe). Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to a clean saucepan and heat over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon. Remove the pan from the heat and transfer the custard to a clean bowl.
Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes. Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
Return the strained fruit juice to the heat and bring to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled. Pour the cooled custard into an ice-cream machine and churn according to instructions, until thick and smooth. Spoon a third of the ice cream mixture into a lidded freezer container. Spoon over half of the cooled ripple sauce.
Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid. Using small baller scoop out ice cream balls, return to freezer for one hour, take out and spray with red cocoa butter. return to freezer until needed
Start by placing rectangular sweet pastry biscuit on a plate and place the mousse, followed by chocolate tube. Place 3 raspberries onto plate, followed by the cherry ripple balls. Dot plate with strawberry, raspberry, and cherry sauces. Decorate with gold strands and serve.