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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Raspberry jelly:

-          Bring to a boil 1 cup of raspberry puree with 4 oz of sugar.

-          Add 5 bloomed gelatin sheets then add 1 cup of cold raspberry puree.

-          Place in flexi molds and freeze.

Chocolate raspberry mousse:

-          Whisk 8 yolks with 6 oz of sugar.

-          Bring to a boil 2.5 cups cream with 1.5 cups of raspberry puree.

-          Temper the yolks mixture, blend in the cream then cook to the “nappe”.

-          Add 8 gelatin sheets then 10 oz of 75% “Los Rios” chocolate.

-          Fold in 1 Qt of whipped cream.

-          Fill the molds half way, place a frozen jelly in the center then fill top the top with mousse.

-          Place in the freezer until hard.

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CHOCOLATE SPONGE
80 g NYANGBO 68%
40 g butter
2 ea egg yolks
3 ea egg whites
40 g sugar
15 g flour (all purpose)

• Melt the chocolate with the butter.
• Whip egg whites with the sugar.
• Add the egg yolks to the chocolate and butter mixture.
• Add a little bit of the whipped egg whites to the chocolate batter, and then add remaining egg whites and flour.
• Bake in a buttered and sugared mold at 375°F

NYANGBO WHIPPED GANACHE
110 g cream
10 g honey
110 g NYANGBO 68%
220 g cream

• Boil the 110g of cream with the honey.
• Add to the chopped chocolate a little at a time creating a proper ganache.
• Add the remaining 220g of liquid cream and then keep in the cooler over night.
• When needed, whip the ganache to soft peaks.

RASPBERRY JELLY
250 g raspberry juice
60 g sugar
6 g gelatin
lemon juice

• Boil the raspberry juice and the sugar and then add the bloomed gelatin.
• Allow to set in a tray, and then cut into cubes.

PRESENTATION

• Pipe a generous amount of Nyangbo whipped ganache onto the chocolate sponge.
• Decorate with raspberries and cubes of raspberry jelly.

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For 4 servings

4 sheets of « Brick », cut into 4 x 3 inch circles from each sheet, keep the scraps
1 basket raspberries, cleaned and dried
8 oz mascarpone 
1/4 cup sugar   
1 1/2 tablespoons vanilla bean paste 
1/4 cup heavy cream  
4 tablespoons good quality, melted butter
1/8 cup demerrara sugar 
whipped cream, raspberry coulis, and thinly sliced mint for garnish 

1.  Heat the oven to 375°.
2.  Whip the cream, starting on low speed. When frothy, add 1 tablespoon of sugar, increase speed, then add another tablespoon of sugar and beat until the cream forms stiff peaks.�
3.  Beat the mascarpone with the rest of the sugar and the vanilla paste using either the paddle attachment of a stand mixer or a wooden spoon until smooth.
4.  Gently fold the whip cream into the mascarpone mixture. Put the mixture in a piping bag and let the flavors meld in the refrigerator for at least an hour. �
5.  Line a baking sheet with wax paper or a Silpat mat.
7.  Brush each circle of brick and the scraps with the butter. Sprinkle the sugar on top of 1/3 of the circles and the scraps.
8.  Bake until golden, around 8 minutes (check after 5). 

To assemble —
Place a dollop of cream in the middle of the plate and place a non-sugared brick circle on top. Pipe the cream onto the brick leaving a 1/4 inch boarder. Put 5 raspberries on top of the cream and then a touch of cream on top of the raspberries to hold the next circle of brick. Repeat to have a total of three layers. Use the sugared brick as the top of the napoleon. Add a dollop of whip cream on top, drizzle some raspberry coulis, sprinkle with mint, and nestle a couple of brick scraps in the whip cream.   Bon Appétit!

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1 cup fresh or frozen raspberries,
2 tablespoons icing sugar
1 teaspoon lemon juice

1.  Blend the raspberries with the sugar.
2.  Add the lemon, check the taste (add some sugar if necessary).
3.  Strain through a fine sieve to make sure all seeds are removed.
4.  Check the taste before serving and adapt by adding sugar or lemon if necessary.

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