Raspberry Ice
buttermilk, green tea, sorrel, backyard black raspberries
This is one of my newest desserts at CT. We have been receiving massive amounts of berries from all of our local farmers, especially raspberries. I love raspberries and I really enjoy eating them frozen. The concept for this dish was simple. I wanted to serve frozen raspberries in the form of a simple granita served with green tea, sorrel, and yuzu. To add an element of surprise and subtle complexity to the dish, I keep the vibrant red raspberries hidden. The raspberry ice is encased in buttermilk ice, so when the diner receives the dish there is neither visible granita nor any red component in the dish . After "digging in" the diner then breaks open the ice to reveal the intensely red raspberry ice and this makes the dish more interesting by being unexpected.
