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:
Medium

French meringue

Ingredients: French meringue

  • 3.5 oz
    egg white
  • 3.5 oz
    caster sugar
  • 2.8 oz
    icing sugar

Preparation: French meringue

Make a meringue mix, arrange individual meringue mounds and dry in the oven.

Chocolate ice cream

Ingredients: Chocolate ice cream

  • 2.2 lb
    milk
  • 3.1 oz
    egg yolks
  • 3.1 oz
    granulated sugar
  • Q.S.
    fine sugar
  • 2.6 oz
    CP
  • 1.1 oz
    glucose

Preparation: Chocolate ice cream

Make up a custard mix.

Ingredients: Chocolate ice cream

Preparation: Chocolate ice cream

Mix the sugar with cocoa. 
Add cocoa sugar mix and pour over the chocolate. Blend.

Raspberry sorbet

Ingredients: Raspberry sorbet

  • 2.2 lb
    raspberry puree
  • 3.2 oz
    atomised glucose
  • 1.4 oz
    invert sugar
  • 10.6 oz
    sugar
  • 1.0 lb
    water

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

  • 3.5 oz
    red berry and currant puree
  • 0.1 oz
    cornflour
  • 1.4 oz
    sugar

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

  • 12.3 oz
    cream

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

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

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.