Aoife Noonan shares this beautifully light combination of raspberry and rose, balanced with a delicate whipped white chocolate ganache, tangy yoghurt and crisp meringue, served with subtly floral rose- scented ice cream. This raspberry, white chocolate and rose dessert recipe is a perfect and refreshing end to a summer meal.
– 250g fresh raspberries (about 2 punnets)
– 1 tbsp natural yoghurt
– 3 mint leaves
For the Ganache:
– 225ml cream
– 110g white chocolate
For the Meringue:
– 1 egg white (30g)
– 60g caster sugar
– 1 colour transfer sheet (Available from www.pcb-creation.com)
For the Ice cream:
– 500ml cream
– 500ml milk
– 180g caster sugar
– 12 egg yolks (240g Egg Yolk)
– 1 tbsp rosewater
For the Raspberry Foam:
– 500g raspberries (About 4 Punnets)
– 10g xanthan Gum
1. Bring the cream to a boil in a small saucepan.
2. Break the white chocolate into pieces into a bowl.
3. When the cream is boiling, pour into the bowl over the chocolate. Whisk to melt.
4. Once melted, pour into a container and chill overnight.
1. Preheat the oven to the lowest setting, about 50ºC.
2. In a clean dry mixing bowl, begin to whisk the egg whites.
3. Gradually add the caster sugar and continue to whisk until thick and glossy. (About 10 minutes.)
4. Spread the meringue onto the colour transfer sheet using a palette knife. Place the sheet onto a baking tray and bake for 1 hour.
5. Remove from the oven and set aside to cool.
1. Bring the cream and milk to a boil in a medium saucepan.
2. Whisk the egg yolks and sugar together in a bowl.
3. When the milk is boiling, slowly pour over the egg yolk and sugar, whisking all the time.
4. Pour the mixture into a clean pan and place back on a low to medium heat.
5. Slowly stir the ice cream mixture using a spatula, and cook to a temperature of 77ºC.
6. Remove the pan from the heat and pass the mixture through a sieve into a bowl. Cool completely before stirring in the rosewater.
7. Churn the ice cream in an ice cream machine or freeze in a container in the freezer.
1. Make a puree with the raspberries by blending in a food processor until completely smooth.
2. Pass the puree through a sieve and discard the seeds. Set 1tbsp of the puree aside to garnish the plate.
3. Add the Xanthan gum to the remaining puree and blend using a hand blender for 2-3 minutes.
4. Pour the foam mixture into a siphon gun and add two gas charges. Chill until required.
1. Whip the chilled white chocolate ganache to a stiff peak. Place the ganache in a piping bag fitted with a round nozzle and pipe a line on each plate.
2. Place 4 Raspberries on each plate, and pipe a blob of raspberry foam beside the line of ganache.
3. Remove the meringue from the transfer sheet and break into shards, placing 3 or 4 shards in the ganache.
4. Finely slice the mint and place on top of the raspberries.
5. Dot the reserved raspberry puree on the plate along with a few dots of natural yoghurt.
6. Serve with the rose ice cream.
Aoife Noonan from Dublin, formerly Head Pastry Chef of Ireland’s only two Michelin starred Restaurant Patrick Guilbaud in Dublin for over three and a half years before taking on the role of Executive Pastry Chef of John Farrell’s restaurant empire including RAI’s Best Restaurant of Ireland 2016; Luna. Winner of the Valrhona Patisserie Championship, she has become accustomed to giving demos, as guest chef tutor in Dublin Cookery School and various food festivals in Ireland. She has also featured in the Irish Times, Image Magazine, John & Sally McKennas’ Guides and worked with Rachel Allen on her TV programme All Things Sweet in which she showcased a decadent two star Michelin dessert. Aoife has a love of exploring simple flavours that use French patisserie techniques with a contemporary twist.