TOONSBRIDGE RICOTTA W/ RASPBERRY LEATHER, JANE SELLERS HONEY, IRISH BERRIES AND RASPBERRY SORBET
Recipe by Finbar Higgins, former Executive Chef at K Club, County Kildare, Republic of Ireland.
Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, visit www.golfkitchen.com
100gm (3.5oz) raspberry purée (we use Boiron or Ravifruit)
220gm (7.8oz) raspberry purée (we use Boiron or Ravifruit)
100ml (3.5fl oz) sugar syrup (see page xxx)
10ml (0.4fl oz) fresh lemon juice
30ml (1fl oz) sorbitol
150gm (5.3oz) Toonsbridge ricotta
125gm (4.4oz) fresh Irish raspberries
60gm (2.1oz) fresh Irish blueberries
60 fresh Irish blackberries
200ml (7fl oz) Jane Sellers honey
Pour the raspberry purée on to a non-stick Silpat mat (or similar) and transfer to a dehydrator, set to 52°C, for 10 hours. Remove the leather from the mat and cut into strips (15cm x 4cm; 6in x 1.5in).
Mix all the ingredients together, place in a Rowzer or Pacojet and freeze. Blitz when required.
Pour the honey to form a pool in the centre of the plate. Place 3 tablespoon-sized quenelles of the fresh ricotta in a line on top of the honey, leaving a small gap between each quenelle. Gently lay the raspberry leather over the ricotta quenelles to form a wave of leather. Drop each type of berry on to the honey. To finish, place a quenelle of raspberry sorbet to the side and serve.