Gather & Gather © 2018

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Ingredients

Raspberry Juice


2.4kg Water
400g Sugar
12 sticks Lemongrass, bruised and chopped
1kg Raspberry boiron, still frozen
30g Lemon verbena (fresh)
6 leaves Perilla, bruised

Pearl Barley


1kg Pearl Barley
8l Water
1200g Sugar
15g Salt

Yoghurt Base


1500g Greek yoghurt, strained for 1hr
140g Icing sugar
1 pod Tahitian vanilla, scraped
300g Whipping cream, medium peaks

Finished Yoghurt Mix


1800g Yoghurt base
850g Cooked pearl barley
8 Leaves Perilla, chopped into 1cm pieces
5 Raspberries per ptn

Assembly


Raspberry halve
Dianthus flowers
Borage flower
Marigold leaf
Buckler sorrel
Tagetes flower
Viola
Coriander flower

Method

Raspberry Juice


Bring the water and sugar to a boil then remove from the heat, add the lemongrass, infuse for 8 mins, then the verbena and infuse for another 2mins.


Pour over the raspberry puree and whisk to combine, then add the perilla, film over and leave to infuse overnight in the fridge.


Pass through a chinois the next day, squeezing hard; senior chef to check. Chill on ice.

Pearl Barley


Cook the barley in the water at a gentle simmer for about 90mins until completely tender (it will firm up once cold); senior chef to check.


Remove from the heat and add the sugar and salt. Pour onto a tray to arrest the cooking.


Store in the fridge in the syrup until required.

Yoghurt Base


Mix together the first 3 ingredients to combine, making sure the vanilla and icing sugar are well dispersed and dissolved, then fold in the cream.

Finished Yoghurt Mix


Mix the yoghurt and barley before service. Weigh 110g per ptn in a ceramic bowl; insert 5 raspberries. 

Assembly


Place a raspberry halve in the centre and scatter around the flowers and leaves on top of the pudding, creating height and volume.


Serve a jug of the ice-cold juice alongside.

“This is beautiful dessert that can be plated in advance for large numbers. It's not too sweet and is a great change from chilled rice pudding.”
Ollie Dabbous

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