Ingredients

• 5 oz. whole milk
• 5 egg yolks
• 2 Tbls sugar
• 1 package gelatin
• 2/3 cup raspberry puree
• 1/2 cup manufacturing cream

Preparation:

Bring milk to a boil. In a mixing bowl whisk the egg yolk and sugar together. Pour the hot milk slowly over the egg yolks and sugar. Place back into the sauce pot and gently cook until the mixture begins to thicken. Remove from heat. Bloom the gelatin ... then add to the custard mix. Transfer to an ice bath. Add the raspberry puree to the cooled custard mix. Whip the cream to a soft peak. Fold the cream into the raspberry custard mix.

Julio Camberos
Executive Chef/Owner
Black Tie Gourmet