Preparation

Cuban rum mousse :

• Cook the water and sugar at 118°C.
• Pour over the egg yolks.
• Make a whipped cream, add the alcohol.
• Add the two mixtures together.
• Pour into verrines.

Tayberry sorbet :

• Make a syrup with the water.
• At 40°C, add the sugars and stabilizer.
• Bring to the boil.
• Quickly cool the mix.
• Let mature at least 4 hours.
• Add the Tayberry puree into the syrup.
• Blend with an electric mixer, adjust the refractometer to 33° Brix.
• Place the mixture in a sorbet machine.
• 35g of sorbet for each verrine

Tayberry glaze :

• Heat all ingredients up to 85°C.
• Cool and pour at room temperature.
• 6g by verrine

Lime & Mint sorbet :

• Make a syrup with the water and mint leaves.
• At 40°C, add the sugars and stabilizer.
• Bring to the boil.
• Quickly cool the mix.
• Let mature at least 4 hours.
• Add the thawed lime puree and powdered milk into the syrup.
• Blend with an electric mixer, adjust the refractometer to 33°Brix.
• Place the mixture in a sorbet machine.
• Pour into verrines.

Tayberry jelly :

• Add the sugar and agar-agar.
• Heat the water and add the sugar.
• Then add the Tayberry puree.
• Bring to the boil, and put the softened gelatine.
• Pour on silicone plate and cut into half circles.
• Place on the edge of the verrine.
• 10g by verrine.

Assembly and finishing :

• At the bottom of the verrine, put the lime mint sorbet. After cooling, put the Tayberry sorbet. Freeze.
• Make the Tayberry jelly. After cooling, cut discs of 4 cm diameter and then cut them in half.
• Put the semi-circles on the edge of the verrine.
• Pour the Cuban rum mousse.
• After the mousse is frozen, pour the Tayberry glaze.
• Decorate with bubble sugar and a Tayberry.