Ivory

level 2

Raspberry and white chocolate: here's a very smart, smooth and efficient flavour combination. Appealing to a very broad audience, this recipe has it all: sweetness, fruitiness, creaminess and a crunchy almond base. In one word: yummy! Works the whole year round.

Ivory

Recipe components

Used Callebaut products

Sweet pastry

IngredientsPreparation
  • 120g
    butter
  • 60g
    icing sugar
  • 1
    whole egg(s)

Mix.

  • 2g
    salt
  • 25g
    crushed chopped almonds
  • 200g
    flour
  • Q.S.
    vanilla

Add.

Leave to stand in the fridge for 3-4 hours.

No-flour sponge (for a 40 X 60 cm sheet)

IngredientsPreparation
  • 280g
    egg white
  • 150g
    sugar

Whip.

  • 220g
    egg yolks
  • 170g
    TPT (50% icing sugar, 50% powdered almonds)

Add.

Bake for 15-20 mins at 190°C.

Raspberry slice

IngredientsPreparation
  • 630g
    raspberry puree
  • 108g
    sugar

Heat.

  • 6leaf/leaves
    gelatin

Add.

Pour into Flexipan moulds. Put to one side in the freezer.

White chocolate mousse

IngredientsPreparation
  • 240g
    syrup

Bring to the boil.

  • 144g
    egg yolks

Pour over the syrup. Work into a pâte à bombe. Leave to cool down to 30°C.

Add.

  • 800g
    whipping cream

Fold in.

Raspberry coulis

IngredientsPreparation
  • 250g
    water
  • 300g
    sugar
  • 225g
    raspberry puree

Mix.

Raspberry jam

IngredientsPreparation
  • 200g
    raspberry pulp
  • 200g
    sugar
  • 60g
    glucose

Bring to the boil.

  • 15g
    sugar
  • 1g
    pectin
Add.

Cook for 3 mins.