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