White Chocolate Ganache with Raspberry & Prosecco Sorbet
Desserts
Food
Gluten-free
Peter Clifford, head chef & author, Dublin
8 Servings
Ingredients
GANACHE
Gelatine 4g (about 1.5 leaves)
Cream 300ml
Water 50ml
Glucose syrup 12g
Agar-agar 1.5g
White chocolate 250g melted
SORBET
Water 120ml
Caster sugar 80g
Raspberry purée 500g
Lemon 1 juice
Prosecco 500ml
Method
-
GANACHE
Soak the gelatine leaves in cold water and line a 4cm-deep kitchen tray with cling film - Place the cream, water and glucose in a pot and bring gently to the boil. Add the agar-agar, whisking constantly, and boil for at least 2 minutes
-
Squeeze out the gelatine to remove excess water and then whisk into the cream mixture until fully dissolved. Add
into the melted chocolate, whisking until fully incorporated - Pour mixture into the tray, let it cool for 30 minutes at room temperature and then refrigerate for 4 hours or until set
-
SORBET
Bring the water and sugar to a gentle boil for 7 minutes to create a syrup - Once cooled, mix with the raspberry purée and lemon juice, slowly stirring in the Prosecco
- Chill and place in an ice cream machine until frozen, or place in the freezer for about 2 hours, whisking it every half hour until frozen
- Slice the ganache to portion size, place on a plate and garnish with a quenelle of the sorbet
