Raspberry and dark chocolate duo dessert

level 2

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.

Raspberry and dark chocolate duo dessert

Recipe components

French meringue

IngredientsPreparation
  • 100g
    egg white
  • 100g
    caster sugar
  • 80g
    icing sugar

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

Chocolate ice cream

IngredientsPreparation

Make up a custard mix.

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

Raspberry sorbet

IngredientsPreparation
  • 1000g
    raspberry puree
  • 90g
    atomised glucose
  • 40g
    invert sugar
  • 300g
    sugar
  • 450g
    water

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

IngredientsPreparation
  • 100g
    red berry and currant puree
  • 3g
    cornflour
  • 40g
    sugar

Boil the fruit purée with the cornflour and sugar. Cool.

  • 350g
    cream

Add. Beat with a whisk. Place in the fridge and scoop.

Chocolate chantilly cream

IngredientsPreparation

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

IngredientsPreparation

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.