These ingredients all strike floral notes and to my mind are a natural combination. Raspberries contribute sweetness; champagne, acidity; rose water, depth of flavor; and the apricots, texture.

　　

Ingredients

serves 4 on it¿s own or 8 as part of fourplay

　　

For the Apricots

3/4 cup (210g) Simple Syrup (page 184)

　　6 tablespoons (90g) water

　　4 ounces (113g) dried Turkish apricots

　　

For the Soup

24 ounces (680g) fresh raspberries

　　5 tablespoons (87g) Simple Syrup (page 184), or more to taste

　　3/4 teaspoon powdered gelatin (or 3.3g sheet gelatin; see page 276)

　　1 teaspoon (2g) rose water

　　(makes about 2 cups)

　　

To Serve

Fresh raspberries

　　Champagne Sorbet (page 238)

　　

For the Apricots

Step 1

Bring the simple syrup and water to a boil over medium heat. Add the apricots and bring to a simmer. Reduce the heat to low and simmer very gently for 5 minutes.

　　

Step 2

Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.

　　

For the Soup

Step 3

Put the raspberries in a food processor and process to a very smooth puree. Strain (discard the solids) and measure out 2 cups. Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface. Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.

　　

Step 4

Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan to melt.

　　

Step 5

Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds. Stir in the rose water and taste. Add more syrup if necessary.

　　

Step 6

Chill completely before serving.

　　

To Serve

Step 7

Spoon the soup into small dessert bowls or glasses. Cut the apricots into tiny dice and add to the soup with some fresh raspberries. Top with a scoop of the sorbet.

　　

make it simpler

Step 8

You could float icy cold champagne on the soup instead of making the sorbet.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__