White Chocolate Ganache with Raspberry & Prosecco Sorbet

Desserts Food
Peter Clifford, head chef & author, Dublin
8 Servings
Gelatine 4g (about 1.5 leaves)
Cream 300ml
Water 50ml
Glucose syrup 12g
Agar-agar 1.5g
White chocolate 250g melted
Water 120ml
Caster sugar 80g
Raspberry purée 500g
Lemon 1 juice
Prosecco 500ml
    Soak the gelatine leaves in cold water and line a 4cm-deep kitchen tray with cling film
  2. Place the cream, water and glucose in a pot and bring gently to the boil. Add the agar-agar, whisking constantly, and boil for at least 2 minutes
  3. Squeeze out the gelatine to remove excess water and then whisk into the cream mixture until fully dissolved. Add
    into the melted chocolate, whisking until fully incorporated
  4. Pour mixture into the tray, let it cool for 30 minutes at room temperature and then refrigerate for 4 hours or until set
    Bring the water and sugar to a gentle boil for 7 minutes to create a syrup
  6. Once cooled, mix with the raspberry purée and lemon juice, slowly stirring in the Prosecco
  7. Chill and place in an ice cream machine until frozen, or place in the freezer for about 2 hours, whisking it every half hour until frozen
  8. Slice the ganache to portion size, place on a plate and garnish with a quenelle of the sorbet