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Crispy Raspberry Sticks with Verbena, Hibiscus SorbetTheWorldWideGourmet.com

Flavors of Bordeaux

Total time: 30 to 60 min

Preparation time: Under 30 minutes
Cooking time: Under 30 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:114.7 kcal

Proteins:1.8 g

Fats:3.9 g

Carbohydrate:19.1 g

Fibers:1.4 g

Sugar:15.1 g

Cholesterol:48 mg

Sodium:18.6 mg

Calcium:45 mg

Energy:804 kcal

Proteins:12.8 g

Fats:27 g

Carbohydrate:133.7 g

Fibers:9.7 g

Sugar:105.6 g

Cholesterol:336.5 mg

Sodium:130.6 mg

Calcium:315.7 mg

SIMILAR RECIPES

  • Breton-Style Raspberry Shortcakes

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

sheets of puff pastry

icing sugar

raspberries

**Verbena cream

40

g

verbena

500

g

milk

5

egg yolks

110

g

sugar

50

g

flour

200

g

cream

**Cocoa crunch

30

g

cocoa powder

**Anise crunch

10

star anise

**Lemon sauce

300

g

lemon juice

zest of 2 lemons

100

g

water

70

g

sugar

50

g

atomized glucose

**Hibiscus sorbet

900

g

water

210

g

sugar

50

g

atomized glucose

50

g

hibiscus flowers

METHOD

  1. Dust the puff pastry, cut into 2.5 x 20 cm (1 x 8") strips, with icing sugar and bake between 2 baking sheets in a 180° C (350° F) oven.

Verbena Cream

  1. Infuse the verbena in the hot milk. Strain.
  2. Prepare the pastry cream; when cool, fold in 200 g (7 oz.) whipped cream.

Cocoa crunch

  1. Make a caramel by heating the fondant and glucose; incorporate the cocoa powder.
  2. Let crystallize, then grind to a powder.
  3. Sprinkle into rectangles the length of the puff pastry sticks and place in the oven until the sugar melts.

Anise crunch

  1. Repeat the process for the cocoa crunch, replacing the cocoa powder with 10 star anise.

Lemon sauce

  1. In a small saucepan, boil all the ingredients until the sugar is completely dissolved; cool.

Hibiscus sorbet

  1. In a saucepan, make a syrup by boiling together the sugar and atomized glucose in water.
  2. Infuse 50 g (2 oz.) hibiscus flowers in the syrup for 5 minutes.
  3. Purée in a blender, strain and freeze in a sorbet maker.

Assembly

  1. Place the verbena cream in a piping bag and place on the puff pastry sticks that have been caramelized with icing sugar.
  2. Put on the raspberries (12-14 per stick), top with lemon sauce and add the crunchy cocoa and anise rectangles.


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