From the demo: Savory Custards
Recipe Courtesy of Chef Rushayne
Ingredients:
6 cups (1.5L) raspberries, preferably fresh
¼ cup plus two tablespoons water
1 ¼ cups simple syrup (recipe follows)
½ bunch fresh basil, chopped (optional)|
1 teaspoon white pepper
Simple Syrup:
2 cups sugar
2 cups water
½ bunch basil (this is the same basil that is called for above)
1 teaspoon white pepper
Combine sugar, basil and water in saucepot over medium heat. Heat until sugar dissolves into water and forms a syrup slightly thicker than water. This typically takes ten minutes. Strain and set aside to cool completely. Reserve half of basil to add to sorbet later if desired. (note: This recipe is my preference, but you may find that you completely want to omit the basil and white pepper. This recipe will still work and will still be delicious without these ingredients.)
METHOD:
Place the water and raspberries into the bowl of a food processor fitted with a metal blade. Process until the raspberries are very smooth; it should look like a slightly chunky ketchup. Strain the raspberry puree through a very fine mesh strainer. Get rid of the solids in your strainer; all we want is the puree. Put this aside to chill. We want it completely cool before we make sorbet with it. Once both your simple syrup and puree are completely cool, combine them. Pour them into your ice cream maker. Look for a soft serve consistency. Once your sorbet reaches that texture, transfer it into an airtight container. If you wish, fold in the basil you reserved from your simple syrup. Freeze for at least two hours before serving. Enjoy!!!
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