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.
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Recipe components
Callebaut® ingredients
Sweet pastry
| Ingredients | Preparation |
|---|---|
| Mix. |
| Add. |
Leave to stand in the fridge for 3-4 hours. | |
No-flour sponge (for a 40 X 60 cm sheet)
| Ingredients | Preparation |
|---|---|
| Whip. |
| Add. |
Bake for 15-20 mins at 190°C. | |
Raspberry slice
| Ingredients | Preparation |
|---|---|
| Heat. |
| Add. |
Pour into Flexipan moulds. Put to one side in the freezer. | |
White chocolate mousse
| Ingredients | Preparation |
|---|---|
| Bring to the boil. |
| Pour over the syrup. Work into a pâte à bombe. Leave to cool down to 30°C. |
| Add. |
| Fold in. |
Raspberry coulis
| Ingredients | Preparation |
|---|---|
| Mix. |
Raspberry jam
| Ingredients | Preparation |
|---|---|
| Bring to the boil. |
| Add. |
Cook for 3 mins. | |
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