Raspberry Rose Cubes
80 g raspberry purée, strained twice through a sieve
1 teaspoon rosewater
5 g sugar
1.2 g agar
Bring juice and sugar to a simmer, add the agar and mix with an immersion blender. Strain and pour into a rectangular pan, then put into fridge to set. Once set, cut into cubes.
Goat Cheese Panna Cotta
1 ounce goat cheese
1/4 teaspoon gelatin
1/4 cup cream
1 vanilla bean
2 tablespoons sugar
2 tablespoons sour cream
Bloom gelatin in 1 tablespoon cold water. Being cream, scrapings from the vanilla bean, and sugar to a simmer, then blend in goat cheese until melted. Add gelatin and blend with immersion blender, then add in the sour cream. Pour into shallow bowls and chill until set.
Pain de Gênes à la Pistache
56 grams pistachios
1/2 cup plus 1 tablespoon sugar
1 egg plus 1 egg yolk
4 tablespoons butter, softened and cut into chunks
21 grams flour
1/8 teaspoon baking powder
Preheat oven to 350 degrees F. Butter a 6-inch cake pan.
Pulse pistachios, salt, and sugar into a finely ground meal in a food processor. Add eggs and butter and pulse until thoroughly combined. Add the flour and baking powder and pulse until combined.
Spread batter into pan and bake for about 30 minutes, until a cake tester comes out clean.
100 g raspberry purée
25 g sugar
2.4 g calcium lactate gluconate
500 g low calcium water
2.5 g sodium alginate
25 g sugar
Prepare the alginate bath: heat water just to dissolve sugar, then add in sodium alginate and blend until completely dissolved. Allow to settle and cool overnight.
Blend the puree, sugar, and calcium lactate gluconate until homogeneous. Spoon into hemispherical silicon molds and freeze until solid.
To make the spheres, drop the frozen purée into the bath and leave for 4 minutes. Remove with a slotted spoon and rinse in clean water.
adapted from Luscious Berry Desserts by Lori Longbotham
3 tablespoons butter, cut into chunks
5 ounces raspberries
2 egg yolks
1/4 cup plus 2 tablespoons sugar
Bring raspberries and sugar to a boil, then press through a fine mesh sieve. Whisk in the egg yolks and salt, then bring to a simmer over low heat, whisking constantly.
Once the curd comes to a simmer, remove from heat and whisk in butter until curd is smooth and silky.
1 teaspoon gelatin
1.1 ounces water
4 ounces frozen raspberries, thawed
2 tablespoons plus 2 teaspoons sugar
1/2 teaspoon lemon juice
Bloom gelatin in water.
Boil raspberries and sugar together, then press through a fine mesh sieve.
Stir in lemon juice and gelatin mixture, then use immediately and place in refrigerator to set.
60 g egg whites (should be two-ish, feel free to just use 2)
75 g sugar
Pinch cream of tartar
1/2 teaspoon rosewater
Preheat oven to 200 degrees F. Line a sheet pan with parchment.
In the bowl of a stand mixer, whisk the eggs until foamy. Add in the cream of tartar and continue to whisk.
Slowly start adding the sugar, as the egg whites whip.
Continue to whip until the meringue is very stiff.
Beat in the rosewater.
Form large mounds using two spoons.
Bake for 11/2 hours, rotating midway through.
Turn off the oven, crack it open a bit, and allow the meringues to finish drying (the oven should be completely cool when you pull them out).
Candied Rose Petals
From Alice Waters
Unsprayed rose petals
1 egg white
1 cup superfine sugar
Brush the petals on both sides with the egg white, then lightly dip the petal in the sugar. Lay them out on a wire rack and allow them to dry at least a few hours to overnight.