Raspberry Transparency, Yogurt, Rose Petals
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Raspberry Transparency, Yogurt, Rose Petals
Chef Grant Achatz of Alinea – Chicago, IL
Adapted by StarChefs.com
June 2009
Yield: 8 Servings


Raspberry Juice:
575 grams raspberries
110 grams water
50 grams sugar

Candied Rose Petals:
300 grams sugar
300 grams water
100 grams rose petals

Raspberry Sheets:
500 grams raspberry juice
15 grams rose water
7 grams NH pectin
Candied rose petals

Yogurt Powder:
50 grams spray-dried yogurt powder
15 grams confectioners’ sugar


For the Raspberry Juice:
Put the raspberries in a medium bowl. Wearing gloves, smash raspberries until broken down and no whole berries remain. In a medium saucepan, bring the raspberries, water, and sugar to a simmer, stirring constantly. Remove from the heat. Line chinois with 3 layers of cheesecloth. Strain the raspberry liquid through prepared chinois, allowing it to drain overnight in refrigerator. Discard the solids and reserve the juice.

For the Candied Rose Petals:
Line a sheet tray with a double layer of paper towels. In a small saucepan, bring sugar and water to a simmer, stirring to dissolve sugar. Blanch rose petals for 1 minute. Drain on prepared sheet tray. Discard the liquid. Line dehydrator tray with silicone mat. Arrange the petals in thin, even layer on prepared tray and dehydrate at 150°F for 24 hours, or until crisp. Reserve in airtight container.

For the Raspberry Sheets:
In medium saucepan, combine the raspberry juice and rose water. Using an immersion blender, blend in the pectin. Bring to a boil over medium heat, stirring constantly. Boil for 30 seconds. Remove from heat and let rest for 5 to 10 minutes. Skim away foam. Fill large bowl with ice water. Place tall container in ice water. Pour liquid into container and let cool to room temperature. Spray 1 acetate sheet with nonstick cooking spray. In saucepan, reheat the raspberry base over medium heat, stirring constantly, just until liquid. Pour onto prepared acetate sheet, allowing it to pool in center. Form the acetate into a U-shape and raise and lower ends until evenly coated. Let mixture flow as close to edges as possible so it is as thin as possible. Pour off any excess. Place sheet on dehydrator tray and sprinkle rose petals in even layer across sheet. Dehydrate at 105°F for 4 hours, or until the raspberry sheet can be removed from acetate in single piece.

Rip sheet into random hand-sized pieces. Spray the second acetate sheet with nonstick cooking spray. Place sheet on dehydrator tray, and place torn raspberry pieces in even layer on sheet. Dehydrate at 125°F for about 4 hours, or until crisp. Remove from dehydrator tray to cold surface to harden.

For the Yogurt Powder:
Combine yogurt powder and sugar. Reserve.

To Assemble and Serve:
Tap yogurt powder though sifter over raspberry sheets until sheets are half covered in white powder. Place in clip service piece.