Crispy Skin Barramundi with King Prawns and Sauce Gribache
Dive into the aqua sea with this Maldives-inspired crispy skin barramundi recipe – ideal for a roman...
250g frozen or fresh berries
1 tub French Vanilla best quality ice cream
12 large fresh raspberries
10mL old balsamic vinegar
Bring balsamic vinegar and agar to the boil, set aside in the fridge. Once cold, mix with hand blender until you obtain a smooth paste,
put paste into a piping bag and fill each raspberry with the mix. Set aside in the fridge.
To make coulis:
Place 250g frozen or fresh berries, 100g sugar and 100g water into a pot and bring to the boil for 2 minutes. Blend through a mixer and pass through a chinois, ready for use.
Bring raspberry coulis and agar to boil in a pot. Set in the fridge in a tray 20cm x 10cm. Once cold, cut into four heart shapes.
On a transparent cold plate, place heart in the middle, add a quenelle of ice cream and place three filled raspberries on top.
Just wait for the magic to happen… Happy Valentine’s Day!