Milky raspberry
This delicately portioned plated dessert simply brims with creamy and fruity freshness. It has a rich centre of intense chocolate crémeux enveloped in a light and airy milk chocolate raspberry mousse, which is dressed on top of a soft almond biscuit – all coated with a delightfully appealing raspberry glaze. But the real pleasure about creating this beautiful dessert is watching your customers sink into pure delight with every spoonful they taste.
- Level:
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Medium
Milky chocolate raspberry mousse
Ingredients: Milky chocolate raspberry mousse
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75 gWhole milk
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175 graspberry puree
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40 gglucose syrup DE 60
Preparation: Milky chocolate raspberry mousse
Bring to the boil.
Ingredients: Milky chocolate raspberry mousse
Preparation: Milky chocolate raspberry mousse
Pour over the chocolate and cocoa butter mixture. Emulsify.
Ingredients: Milky chocolate raspberry mousse
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35 ggelatin mass
Preparation: Milky chocolate raspberry mousse
Add to the above mixture.
Ingredients: Milky chocolate raspberry mousse
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400 g35% cream
Preparation: Milky chocolate raspberry mousse
Whip and add to the above mixture at 35°C.
Arriba crémeux
Ingredients: Arriba crémeux
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321 g35% cream
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214 gWhole milk
Preparation: Arriba crémeux
Bring to the boil.
Ingredients: Arriba crémeux
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48 gglucose syrup DE 40
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81 gEgg yolk
Preparation: Arriba crémeux
Heat up the syrup in the microwave. Add the egg yolks to the syrup and emulsify.
Pour the cream over the egg yolk mixture, mix and bring back to the boil.
Ingredients: Arriba crémeux
Preparation: Arriba crémeux
Pour the above mixture over the chocolate.
Ingredients: Arriba crémeux
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32 ggelatin mass
Preparation: Arriba crémeux
Mix in the softened gelatine mass and emulsify.
Pour into silicon moulds Silikomart and freeze.
Soft almond biscuit
Ingredients: Soft almond biscuit
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84 gcaster sugar
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181 gEgg yolk
Preparation: Soft almond biscuit
Whisk together.
Ingredients: Soft almond biscuit
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213 gegg white
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84 gsugar
Preparation: Soft almond biscuit
Whisk together.
Ingredients: Soft almond biscuit
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252 gmarzipan
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97 gfresh butter
Preparation: Soft almond biscuit
Mix in the cutter. Loosen with a bit of the egg white mixture. Then fold in the egg yolk mixture. And fold in the rest of the egg white mixture.
Ingredients: Soft almond biscuit
Preparation: Soft almond biscuit
Add to the above mixture.
Spread out onto a baking tray covered with Silpat® and bake for 10 minutes in a convection oven at 200°C.
Red fruit glazing
Ingredients: Red fruit glazing
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430 gsweetened concentrated milk
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301 ggelatin mass
Preparation: Red fruit glazing
Mix together.
Ingredients: Red fruit glazing
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323 graspberry puree
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645 gsugar
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645 gglucose syrup DE 40
Preparation: Red fruit glazing
Heat up to 104°C and add to the mixture above. Let everything melt and emulsify with a mixer.
Let rest for 24 hours before using. Apply at 30°C.
Assembly
Ingredients: Assembly
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Q.S.CEF-CC-CARAM
Preparation: Assembly
Scoop the milk chocolate raspberry mousse into a mould (Silikomart – Stone), insert the Arriba crémeux and close it off with the almond biscuit. Freeze and cover with red fruit glazing. Place a round chocolate plaquette on top, and finish off with Salted Caramel Crispearls™ and fresh raspberries.
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