2 Heston Blumenthal/ In Search of Perfection /Raspberry sorbetHeston Blumenthal/ In Search of Perfection /Raspberry sorbet
Serves 4

Preparation time 2 hours, including freezing time
Cooking time not applicable
Ingredients

* 750g/1¼ pints frozen organic raspberries
* 85g/3oz fructose
* 2 tsp vodka
* crushed dry ice
* white chocolate tubes, to serve

Method

1. Thoroughly thaw the raspberries, then purée them in a food processor or blender. Pass the purée through a coarse sieve to remove the seeds.
2. Weigh out 625g/1lb 6¼oz of the purée and add this to a bowl containing the fructose and vodka. Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed. Reserve the extra purée for finishing the dish.
3. To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping it in a tea towel and beating it with a rolling pin (watch your fingers!). Slowly add spoonfuls of the crushed dry ice. Continue mixing and adding dry ice a little at a time until the sorbet has frozen.
4. Scrape the sorbet into a piping bag and place in the freezer for about 20 minutes to harden slightly.
5. Use the piping bag to inject the sorbet into white chocolate tubes placed upright on a tray. Place the tray in the freezer for the sorbet to harden. Any extra sorbet can be kept in the freezer in a sealed container. The remaining purée can be used as decoration.

Duration : 0:1:27


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