I Want to Break Fruit Creativity Award at Fruits de Talent competition
Ingredients
Madagascar Pepper Ice Cubes
Sugar 90 g
Mineral Water 200 g (keep 60 g chilled separately)
Madagascar Pepper 3 g
Verbena infusion
Water 400 g
Dried Verbena Leaves 12 g
I Want to Break Fruit
Essential Fruit Mixers Raspberry (ANDROS) 5 cl
Raspberry Purée 1 cl
Essential Fruit Mixers Lemon–Yuzu (ANDROS) 2 cl
Verbena Infusion 4 cl
Egg White 1 cl
Ice Cubes
Sweetened raspberry puree
To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
-
Madagascar Pepper Ice Cubes
Make a Syrup:
Heat 140 g of mineral water with the sugar until fully dissolved. Let it cool.
Add the Pepper:
Stir in the Madagascar pepper.
Mold the Ice Cubes:
Pour the mixture into silicone ice cube molds.
Freeze:
Place in a blast chiller (or freezer) for at least 2 hours. -
Verbena infusion
Infuse:
Bring the water to a boil and pour it over the verbena leaves. Let steep for 5 minutes.
Strain:
Filter out the leaves.
Cool:
Chill in a blast chiller for 20 minutes, then store in the refrigerator.
Processus :
Prepare the Glass:
Rinse or frost the cocktail glass as desired.
Fill it with ice cubes to chill for 2 minutes, then discard the ice.
In the small shaker tin, pour:
5 cl raspberry mixer
1 cl raspberry purée
2 cl lemon–yuzu mixer
4 cl verbena infusion
1 cl egg white
Fill the large shaker tin ¾ full with ice.
Shake:
Close the shaker and shake vigorously for 10 seconds.
Serve:
Place 2 fresh ice cubes in the cocktail glass using a bar spoon.
Strain the mixture through a fine strainer into the glass.
Serve immediately.
