A modern plated dessert: silky ganache balanced by bright raspberry sorbet, finished with a whisper of sea salt and a light sugar crunch. Chill the ganache well for clean cuts, then plate with a smooth quenelle of sorbet.
Base recipe = 1 batch.
Ingredients
- 710 ml heavy cream
- 113 g powdered sugar
- 1000 g fresh raspberries
- 500 g water
- 250 g granulated sugar
- Cracked sea salt and turbinado sugar, for coating
Instructions
- Melt/finish the ganache: warm cream and combine with dark chocolate (and powdered sugar if using) until smooth. Pour into a parchment-lined pan and chill until firm.
- Make syrup: simmer water + sugar and reduce by about half. Cool to room temperature.
- Make raspberry base: blend raspberries, strain, and freeze the juice.
- Finish sorbet: blend the frozen raspberry base with cooled syrup until silky (or churn in a machine for the smoothest texture).
- Cut ganache into squares and roll lightly in cracked sea salt + turbinado sugar.
- Plate with a quenelle of raspberry sorbet.
Tip: Go easy on the salt—just enough to “pop” the chocolate.
Nutrition Facts (per serving)
Calories: 180 · Fat: 11g · Carbs: 16g · Sugar: 13g · Protein: 2g
Calories: 180 · Fat: 11g · Carbs: 16g · Sugar: 13g · Protein: 2g
