"When we visited Toonsbridge Dairy to take the portrait photograph for this book, Jenny-Rose Clarke gave me a small bowl of their fresh ricotta. It was like no ricotta I had tasted before and I was blown away. I went straight out to the jeep, where I had a jar of Jane Sellers honey, and when we tasted the two together I knew I had to create a dessert just for these two star ingredients." - Finbar Higgins, K Club
SERVES 6
Ingredients:
Raspberry Leather
Raspberry Sorbet
To Serve
Preparation
Raspberry Leather
Pour the raspberry purée on to a non-stick Silpat mat (or similar) and transfer to a dehydrator, set to 52°C, for 10 hours. Remove the leather from the mat and cut into strips (15cm x 4cm; 6in x 1.5in).
Raspberry Sorbet
Mix all the ingredients together, place in a Rowzer or Pacojet and freeze. Blitz when required.
To Serve
Pour the honey to form a pool in the centre of the plate. Place 3 tablespoon-sized quenelles of the fresh ricotta in a line on top of the honey, leaving a small gap between each quenelle. Gently lay the raspberry leather over the ricotta quenelles to form a wave of leather. Drop each type of berry on to the honey. To finish, place a quenelle of raspberry sorbet to the side and serve.
SERVES 6
Ingredients:
Raspberry Leather
- 100gm (3.5oz) raspberry purée (we use Boiron or Ravifruit)
Raspberry Sorbet
- 220gm (7.8oz) raspberry purée (we use Boiron or Ravifruit)
- 100ml (3.5fl oz) sugar syrup (see page xxx)
- 10ml (0.4fl oz) fresh lemon juice
- 30ml (1fl oz) sorbitol
To Serve
- 150gm (5.3oz) Toonsbridge ricotta
- 125gm (4.4oz) fresh Irish raspberries
- 60gm (2.1oz) fresh Irish blueberries
- 60 fresh Irish blackberries
- 200ml (7fl oz) Jane Sellers honey
Preparation
Raspberry Leather
Pour the raspberry purée on to a non-stick Silpat mat (or similar) and transfer to a dehydrator, set to 52°C, for 10 hours. Remove the leather from the mat and cut into strips (15cm x 4cm; 6in x 1.5in).
Raspberry Sorbet
Mix all the ingredients together, place in a Rowzer or Pacojet and freeze. Blitz when required.
To Serve
Pour the honey to form a pool in the centre of the plate. Place 3 tablespoon-sized quenelles of the fresh ricotta in a line on top of the honey, leaving a small gap between each quenelle. Gently lay the raspberry leather over the ricotta quenelles to form a wave of leather. Drop each type of berry on to the honey. To finish, place a quenelle of raspberry sorbet to the side and serve.