Raspberry and dark chocolate duo dessert
This recipe requires some advanced pastry skills, but combines great flavours. Dark chocolate ice cream, raspberry sorbet and flavoured chantilly crèmes play the lead roles. The baked meringues give it crunch and a delightfully sweet touch.
- Level:
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Medium
French meringue
Ingredients: French meringue
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100 gegg white
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100 gcaster sugar
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80 gicing sugar
Preparation: French meringue
Make a meringue mix, arrange individual meringue mounds and dry in the oven.
Chocolate ice cream
Ingredients: Chocolate ice cream
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1000 gmilk
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87 gegg yolks
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87 ggranulated sugar
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Q.S.fine sugar
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75 gCP
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30 gglucose
Preparation: Chocolate ice cream
Make up a custard mix.
Ingredients: Chocolate ice cream
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190 gfine sugar
Preparation: Chocolate ice cream
Mix the sugar with cocoa.
Add cocoa sugar mix and pour over the chocolate. Blend.
Raspberry sorbet
Ingredients: Raspberry sorbet
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1000 graspberry puree
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90 gatomised glucose
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40 ginvert sugar
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300 gsugar
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450 gwater
Preparation: Raspberry sorbet
Combine the atomised glucose with the sugar. Make a syrup with the 4 last ingredients. Pour over the raspberry purée and turn in the ice cream machine.
Chantilly cream with red berries and currants
Ingredients: Chantilly cream with red berries and currants
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100 gred berry and currant puree
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3 gcornflour
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40 gsugar
Preparation: Chantilly cream with red berries and currants
Boil the fruit purée with the cornflour and sugar. Cool.
Ingredients: Chantilly cream with red berries and currants
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350 gcream
Preparation: Chantilly cream with red berries and currants
Add. Beat with a whisk. Place in the fridge and scoop.
Chocolate chantilly cream
Ingredients: Chocolate chantilly cream
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250 gwhipped cream
Preparation: Chocolate chantilly cream
Melt the chocolate at 50°C. Add some of the whipped cream with a whisk. Fold in the remainder gently with a spatula. Place in the fridge and scoop.
Finishing and presentation
Ingredients: Finishing and presentation
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Q.S.TOD-6022
Preparation: Finishing and presentation
Fill a small cube of fondant chocolate with ice cream and insert an individual meringue mound to make the vacherin. Spray the cube with a 50/50 cocoa butter chocolate mixture.
Fill a small cube of white chocolate with the raspberry sorbet. Add the meringue and spray the cube in a red colour (use red cocoa butter from PCB).
On a double plate, pour Callebaut Red fruit topping on one side and Callebaut Dark chocolate flavour topping on the other. Place a cube on each side, decorate with a scoop of Chantilly cream with red berries and currants on the dark cube and with a scoop of Chocolate Chantilly cream on the white cube.
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