Raspberry tart

Recipe for 10 portions

Recipe idea

Sebastian Pettersson

Ingredients

Sicoly

No added sugar frozen raspberry purée

For the crispy

raspberry tart shell

ingredients :

300 g SICOLY® no added sugar frozen raspberry purée
75 g Maltodextrin
45 g Isomalt
40 g Gelcrem cold (Sosa)

process :

Mix all ingredients to a fine paste. Strain it and process through a vacuum machine to get rid of air bubbles. Dehydrate semi dry for 20 mins at 60°C. Cut into circles and dry fully at 80°C for 10 min.
When they are totally dry and crispy, deep fry at 95°C and press into the a tart mould.

For the raspberry

decor

process :

Use the same base from crispy raspberry tarts and cut a ø 40mm ring with a ø 2mm hole in the center.

Apply the same frying technique to the decor.

For the raspberry

and yoghurt sorbet

ingredients :

190 g Cream 40%
250 g Caster sugar
60 g Glucose syrup
600 g Natural yoghurt
360 g SICOLY® no added sugar frozen raspberry purée
240 g Purée
9 g Goma Garoffi (Sosa)

process :

Mix all ingredients together in a blender. Spin in an ice cream machine and shape into spheres.

For the moulded

raspberry jelly

ingredients :

300 g Caster sugar
120 g Cold water
100 g Glucose syrup
170 g SICOLY® no added sugar frozen raspberry purée
22 g Gelatin sheets bronze
5 g Citric acid

process :

Soak the gelatin sheets in cold water. Cook caster sugar, water and glucose to 140°C.

Add SICOLY® raspberry purée and cook to 120°C. Add the gelatin and then the citric acid.

Pour in a raspberry mould.

For the raspberry

gelcrem

ingredients :

300 g SICOLY® no added sugar frozen raspberry purée
30 g GelCrem cold (Sosa)

process :

Mix all ingredients together to a fine paste. Strain and place into pipping bags.

For the marinated

raspberries

ingredients :

200 g SICOLY® no added sugar frozen raspberry purée
100 g Caster sugar
2 drops Rose essence
10 Fresh raspberries

process :

Heat the strained SICOLY® unsweetened raspberry purée with caster sugar. Add the rose essence drops and leave to cool down.

Marinate the raspberries with the cold mix.

Assembly &

finishes

Place the sorbet in the tart shells. Add the moulded jelly.
Pipe the gel creme around the open surfaces.
Decor with the marinated raspberries and fresh herbs.