Ingredients
For namelaka with cardamom and white chocolate
170 gr of White Chocolate
200 ml of Cream
100 ml of Milk
5 gr of Sugar
2 gr of Jelly papers
3 cardamom berries
Preparation:
Put the jelly in a cold water. Melt the chocolate in bain marie. Boil the milk together with cardamom and sugar. Let everything cool to room temperature and then add the jelly. Mix the mixture together with chocolate, add the cream and emulsify with the blender. Let it rest in the fridge for about 12 hours. Once rested, mix with the electric whisks for about 2 minutes.
For the raspberry sponge
120 gr of egg white
80 gr of egg yolk
80 gr almond flour
80 gr of icing sugar
10 gr of Cornstarch
80 gr fresh raspberries
Preparation
Pour all the ingredients into a blender and whisk everything until the mixture is smooth and homogeneous. Filter the mixture obtained and pour the mixture into a siphon. Load the siphon with 2 cans and let it rest in the fridge for about 3 hours. Siphon the mixture into a paper cup by half and bake in a 800 watt microwave oven. Once cooked, let the glass rest with the Sponge for about 3 minutes upside down.
For the raspberry sorbet
250 gr of raspberries
150 gr of water
110 gr of sugar
Preparation
Put the raspberries clean and washed in the beaker together with the water and sugar and blend everything with the blender. When the mixture is homogeneous and the sugar is dissolved, operate the ice cream maker and pour the mixture to cream for about 20 minutes.
