Nestled on the 118th floor of The Ritz-Carlton Hong Kong, chef Rafael Gil cooks up a storm at Ozone.
Try this sweet course at home tonight as he generously shares one of his famous recipes with Home Journal.
RASPBERRY JELLY AND MASCARPONE SABLÉ WITH SEASONAL MIXED BERRIES AND YOGURT ICE CREAM Sable dough
40g egg yolk
80g butter
80g sugar
115g flour
15g baking powder
Beat butter and sugar for 10mins. Add egg yolk and sifted flour with baking powder, and keep in fridge for 3 hours. Keep the sable inside the mold and bake at 160° for 20-25 mins.
Raspberry Jelly
100g raspberries
50g water
150g sugar
2g agar agar
Mix and boil all the ingredients. Put in a tray with clingfilm and fridge until it is set.
Plating
Cut the jelly the same size as sable dough. Place the jelly on top and pipe mascarpone cream on top. Top with fresh berries, mint and basil leaves and sprinkle icing sugar. Add yogurt ice cream on side.
A version of this article originally appears in our January 2017 issue.
The post Sweep Your Guests off Their Feet with this Ozone Recipe appeared first on Home Journal.
