Raspberry Compote Puff

Chef Chance Bear from Syracuse's Parisa Restaurant shares his recipe for a nitrogen frozen raspberry compote puff!  The restaurant is located on Montgomery Street near Columbus Circle. 

Visit Parisa's website by clicking here.

3 cups raspberries
1/2 onion sliced
3 Tbsp sugar
1 cup white wine
1/2 cup water

Place all items in a heavy bottom pot and bring to a boil until thick. Once cooled puree and strain.

Cube pound cake into 1/4 inch by 1/4 inch.  Dip into compote puree with a spoon then Freeze.

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