Raspberry Gel
150g Raspberry Puree (strained to remove seeds)
75g Caster Sugar
6g leaf Gelatine (soaked in cold water)
7.5g Pectin NH
Sugar syrup
1. Heat the Raspberry, Sugar & Pectin in a small saucepan over medium heat until it reaches
100 degrees. Hold at that temp for approx. 30 seconds.
2. Remove from heat and stir in gelatine.
3. Pour into small, non-stick baking tin (20cmx10cm or similar) and refrigerate until set.
4. Put set Raspberry into a container and blitz with a few tablespoons of sugar syrup until
smooth consistency achieved.
Passionfruit Mascarpone Cream
1.5 Gelatine sheets (soaked in cold water)
130g Passionfruit Puree (strained to remove seeds)
140g Double Cream
50g Egg Yolks
65g Caster Sugar
250g Mascarpone Cheese
1. Warm the Passionfruit and Cream over medium heat until just boiled.
2. In a separate bowl whisk the Egg Yolks and Sugar until combined. Pour over the hot
Passionfruit mix and which until combined.
3. Put the Passionfruit mix back into the saucepan and heat until it reaches 85 degrees (or it
thickens and coats the back of a spoon).
4. Remove from heat and stir in Gelatine.
5. Refrigerate until cold and then whisk in Mascarpone.