Prestige raspberry explosion

Name: Prestige raspberry explosion
Ingredients: 1.5 l Water; 2 units.items Limes; 100 g tapioca; 700 g Milk; 400 g Cream 35%; 400 g Sugar; 20 g Cocoa powder; 75 g Cream 35%; 2 units.items container of Prestige raspberries; 185 g Dark chocolate (66–70%); 320 g Egg yolk; 600 g Prestige raspberries; 125 g Sugar; 40 g Icing sugar; 2.5 units.items gelatin sheet; 8.4 g Agar agar; 50 g Monin raspberry syrup; 250 g Milk; 4 units.items vanilla pods; 160 g Egg yolk; 85 g Sugar; 1 units.items container of Prestige raspberries; 250 g Water; 200 g Prestige raspberries; 50 g raspberry liqueur; 250 g Cream 35%; 2 units.items vanilla pods; 50 g Sugar; 30 g raspberry liqueur; 50 g Lime juice

This recipe was developed by the Prestige Fruit chefs.

Ingredients

1.5lWater

2units.itemsLimes

100gtapioca

2units.itemscontainer of Prestige raspberries

40gIcing sugar

700gMilk

400gCream 35%

400gSugar

320gEgg yolk

4units.itemsvanilla pods

20gCocoa powder

75gCream 35%

185gDark chocolate (66–70%)

125gSugar

250gWater

600gPrestige raspberries

8.4gAgar agar

50gMonin raspberry syrup

50graspberry liqueur

2.5units.itemsgelatin sheet

250gMilk

160gEgg yolk

85gSugar

1units.itemscontainer of Prestige raspberries

250gCream 35%

2units.itemsvanilla pods

200gPrestige raspberries

50gSugar

30graspberry liqueur

50gLime juice

100gWhipped cream

1units.eetlepelCortina

Preparation

Bring the water to a boil, add the tapioca, and let it cook gently for 30 minutes.
Then rinse the mixture under cold water for 5 minutes.
Blend two containers of raspberries until smooth and add the juice of the limes and the powdered sugar.
Mix this with the tapioca pearls and let it sit for 1.5 hours until the liquid is fully absorbed.

Put the milk, cream, and vanilla pods in a pan.
Bring this mixture to a boil and let it infuse gently for 15 minutes.
Whisk the sugar and egg yolk together and mix this with the liquid, then heat the mixture to 84°C.
Churn the mixture into ice cream in the Pacojet or ice cream machine.

Bring the water together with the cocoa powder, cream, and sugar to a boil.
Remove from the heat and mix with the dark chocolate.

Bring the raspberries together with the Monin, raspberry liqueur, and agar agar to a boil.
Blend the raspberries and sieve the mixture.
Let this mixture set in the refrigerator and blend cold once it has set.

Soak the gelatin sheets.
Put the milk, cream, vanilla, sugar, and yolk in the thermoblender and heat this mixture to 84°C.
Once the mixture is at temperature, add the soaked gelatin.
Transfer the mixture to a piping bag and pipe the cream into the raspberries.