400 grams water
400 grams sugar
50 grams trimoline
600 grams Red raspberry Perfect Purée
400 grams Roasted red pepper Perfect Purée
400 grams champagne
35 grams sugar
4 grams Versawhip
2 gelatin sheets, bloomed
Zest of 1 lime
300 grams heavy cream
40 grams sugar
50 grams Roasted red pepper Perfect Purée
50 fresh raspberries
500 grams PreGel Magic sugar
50 grams water
23 mint sprigs
For the Raspberry-Red Pepper Sorbet:
Bring the water, sugar, and trimoline to a simmer in a pot. Remove from the heat, add the raspberry and red pepper purées, and chill. When the mixture is completely chilled, spin in an ice cream machine according to manufacturer’s instruction. Pour the mixture into half-cylinder Demarle flexipan molds and store in the freezer.
For the Champagne Lime Écume:
Bring 100 grams of the Champagne and the sugar to a simmer in a pot. Add the Versawhip and gelatin and chill. Add the lime zest and whip with a handheld mixer until the mixture becomes a light mousse. Pour onto a silicone baking mat and store in the refrigerator.
For the Red Pepper Cream Fresh Raspberry:
Whip the heavy cream, sugar, and red pepper purée in a stand mixer until stiff peaks form. Place the whipped cream into a pastry bag and pipe into the center of the raspberries.
For the Sugar Glass:
Cook the PreGel Magic Sugar and water in a pot until the mixture reaches 320ºF. Carefully dip a ring mold into the sugar mix, place on a silicone baking mat, and start blowing into the mold as you lift the mold slowly to the desired height. Cut with kitchen shears when desired shape is formed.
To Assemble and Serve:
Cut the Champagne Lime Écume in a long diamond shape. Plate the Écume and top with Raspberry-Red Pepper Sorbet. Put three raspberries in the sugar glass (one raspberry outside of the sugar glass) and put it next to the Écume. Finish with a sprig of mint.