From The Kitchen

Raspberry and Hibiscus Pavlova

Raspberry Sorbet

1 quart (1000g) Raspberry Puree
1 pint (455g) Water
1 teaspoon (18g) Sorbet Stabilizer
1 cup (240g) Sugar
1/2 cup (110g) Glucose

To make the raspberry puree, puree raspberries in a Vitamix and strain through a fine mesh sieve to catch the seeds. Place the puree in a bowl over an ice bath. Combine the sugar and stabilizer in a bowl. Combine the water and glucose and bring to a boil. Add in the sugar mixture and whisk until fully incorporated. Keep at a simmer for 2 minutes, then take off the heat. Let cool for 15 minutes at room temperature, then slowly stream into the raspberry puree while continuously whisking. Spin according to your ice cream maker’s instructions.

Hibiscus Meringue

1/2 cup (40g) Dried Hibiscus
1 cup (150g) Boiling Water
3 (120g) Egg Whites
1 1/2 cup (240g) White Sugar

Pour the boiling water over the hibiscus and let steep for 2 minutes. Measure out 120g of the hibiscus tea and combine with the sugar in a saucepot. Place the egg whites in a Kitchenaid Mixer bowl with a whisk attachment. Begin whisking the egg whites on medium speed while the syrup is being made. Bring the tea and sugar to a boil. Once it reaches 240F, slowly stream it into the egg whites and then turn the mixer speed to high. Once cool, place in a piping bag.

Raspberry Meringue

5 (200g) Egg Whites
2 cups (315g) Sugar
1/2 cup (82g) Water
1/4 cup (20g) Sifted Freeze Dried Raspberry Powder

To make the freeze dried raspberry powder, place freeze dried raspberries in a blender and puree. Pass through a sieve to collect seeds. Bring the water and sugar to a boil and complete the same steps to make an Italian Meringue as in the Hibiscus Meringue Recipe. Once cool, add the freeze dried raspberry powder and keep whipping until it is fully incorporated and bright pink. Spread very thinly on a silicone mat and dehydrate overnight. Break into large shards.

Garden Roselle Granita

10oz (300g) Fresh Jamaican Roselle Buds, or Fresh Hibiscus
1 cup (200g) Sugar
2 cups (400g) Water
Combine all ingredients in a pot and bring to a simmer. Cook for 5 minutes, then strain. Freeze in a stainless steel container.

To plate:
Pipe hibiscus meringue in a cold bowl. Top with a scoop of raspberry sorbet, then use a fork to scrape some of the granita over the sorbet. Cover with three or four large pieces of dehydrated raspberry meringue.

*Note: To keep the recipes exact, it is best to use the gram measurements when possible.
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