Violet Crumble - Chef Recipe by Ben Shewry
A deconstructed dessert worthy of some serious praise.
5 egg whites
350g frozen raspberries
5 egg yolks
35mL lemon juice
4 gelatin leaves
Red or pink food colouring
Whisk egg whites with 35g of sugar. Whisk the cream with 35g of sugar.
Heat 180g sugar with 250g of raspberries in a saucepan over medium heat, until sugar is dissolved.
Whisk the mixture into the egg yolks with the lemon juice.
Cook over a bain-marie until slightly thickened. Add gelatin and food colouring.
Allow mixture to cool slightly over an ice bath. Whisk half into the egg whites and cream. Fold the remaining mixture in gently, then add remaining raspberries.
Pour into moulds and set in fridge.
To prepare the moulds, use a dariole mould or ramekin, add a collar of doubled up foil and secure with a rubber band.
To serve, remove the foil from the souffle just before serving. Serve immediately at room temperature with fresh raspberries.