Wild raspberry sorbet, toasted coriander crumble, olive oil and tomato powder

Wild raspberry sorbet, toasted coriander crumble, olive oil and tomato powder

Serves 6

Wild raspberry sorbet

500g wild raspberries
200g water
150g caster sugar
20g dextrose
40g liquid glucose
40g lemon juice
4g stabiliser or locust bean gum
Pinch of salt

Whisk together stabiliser with 12 grams of the sugar and set aside. Combine raspberries, water, remaining sugar, glucose, dextrose and lemon juice in a pot and warm up to 35C. Whisk in stabiliser mix and warm up to 82C before blending with an immersion blender. Season with salt to taste, strain the sorbet base and rest in the fridge overnight. Emulsify again using an immersion blender and churn according to instructions in an ice cream maker.

Toasted coriander crumble

25g confectioners sugar
100g flour
1/2 tsp. ground, toasted coriander seeds
60g fruity olive oil
1 tsp. salt

Heat oven to 175C. Combine all ingredients in a bowl until homogenous. Spread on a baking tray lined with parchment or silpat and bake in the middle of the oven until golden. Cool completely then grind to a fine crumb in a food processor. Store in an airtight container in a dry space.

To assemble and serve

Fruity olive oil
Freeze dried tomato powder

Place about 20g of crumble in the center of the plate, make a small well in the center of the crumbs and fill with olive oil. Top with a quenelle of wild raspberry sorbet and dust with tomato powder.