Mix the cane sugar and lecithin. Heat the water and raspberry, beetroot and vanilla juice. Sift on the sugar and lecithin mix, then bring to the boil. Store in the refrigerator. When you are ready to serve, pour the mixture through a fine sieve and use an immersion blender to whip up the surface until it has the texture of a mousse. Collect the resulting foam and immediately place it on the dessert.
Note: This recipe cannot be frozen.
Raspberry, Beetroot & Vanilla Juice
Ingredients
155 g Raspberry juice
95 g Raw beetroot juice
6 g Lemon juice
3 g Fresh ginger juice
40 g Cane sugar
1,5 g Lemon zest
0,4 Vanilla bean
Pour all the juices into a saucepan, then add the sugar, lemon zest and scored vanilla bean. Bring to the boil. Store in the refrigerator.
Raspberry juice
Ingredients
515 g Frozen whole raspberries
Defrost the raspberries overnight in a bowl. Use film to hermetically seal the raspberries in the bowl. Put in the bain-marie and leave to cook for approx. 2 hours until the raspberries are mostly juice. Sieve through a muslin or very fine sieve but do not press.
