Mustard Seed Tuille With Raspberry Sorbet Food

RASPBERRIES & CREAM SGROPPINO

Steps:

• Place the raspberry sorbet and vodka in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed for 30 seconds, until the mixture is smooth and creamy.
• Spoon the sorbet mixture into 3 low cocktail glasses and, while beating with a fork, add enough Prosecco to each glass so the sorbet is still creamy but not thick. Add one small scoop of ice cream to each glass and top with another splash of Prosecco. (The sgroppino should be the texture of a light slushy. The ice cream will melt into the raspberry slush.) Serve immediately with a small spoon.

RASPBERRY WASABI MUSTARD

Steps:

• Mix the stone-ground mustard, yellow mustard and raspberry preserves in a bowl. Add in the wasabi 1/2 teaspoon at a time until the desired nose-heat is reached.

RASPBERRY SORBET

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

TURKEY SANDWICH WITH RASPBERRY-MUSTARD SPREAD

Steps:

• Combine the honey, mustard, preserves and mustard seed; set aside. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 4-5 minutes. Add spinach, garlic and chili powder; cook and stir until spinach is wilted, 3-4 minutes., Spread half of the mustard mixture over 2 slices of toast. Layer with turkey, mushroom mixture and avocado. Spread remaining mustard mixture over remaining toast; place over top.

CLONE OF A PRETZEL DIP

Steps:

• In a bowl, thoroughly combine the spicy brown mustard, honey, raspberry preserves, and mustard seeds. Serve in a dip bowl surrounded by pretzels. Store refrigerated. Dip will thicken when cold.