Ivory
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.
- Level:
-
Medium
Sweet pastry
Ingredients: Sweet pastry
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120 gbutter
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60 gicing sugar
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1whole egg(s)
Preparation: Sweet pastry
Mix.
Ingredients: Sweet pastry
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2 gsalt
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25 gcrushed chopped almonds
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200 gflour
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Q.S.vanilla
Preparation: Sweet pastry
Add.
Leave to stand in the fridge for 3-4 hours.
No-flour sponge (for a 40 X 60 cm sheet)
Ingredients: No-flour sponge (for a 40 X 60 cm sheet)
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280 gegg white
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150 gsugar
Preparation: No-flour sponge (for a 40 X 60 cm sheet)
Whip.
Ingredients: No-flour sponge (for a 40 X 60 cm sheet)
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220 gegg yolks
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170 gTPT (50% icing sugar, 50% powdered almonds)
Preparation: No-flour sponge (for a 40 X 60 cm sheet)
Add.
Bake for 15-20 mins at 190°C.
Raspberry slice
Ingredients: Raspberry slice
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630 graspberry puree
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108 gsugar
Preparation: Raspberry slice
Heat.
Ingredients: Raspberry slice
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6 leaf/leavesgelatin
Preparation: Raspberry slice
Add.
Pour into Flexipan moulds. Put to one side in the freezer.
White chocolate mousse
Ingredients: White chocolate mousse
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240 gsyrup
Preparation: White chocolate mousse
Bring to the boil.
Ingredients: White chocolate mousse
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144 gegg yolks
Preparation: White chocolate mousse
Pour over the syrup. Work into a pâte à bombe. Leave to cool down to 30°C.
Ingredients: White chocolate mousse
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3 leaf/leavesgelatin
Preparation: White chocolate mousse
Add.
Ingredients: White chocolate mousse
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800 gwhipping cream
Preparation: White chocolate mousse
Fold in.
Raspberry coulis
Ingredients: Raspberry coulis
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250 gwater
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300 gsugar
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225 graspberry puree
Preparation: Raspberry coulis
Mix.
Raspberry jam
Ingredients: Raspberry jam
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200 graspberry pulp
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200 gsugar
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60 gglucose
Preparation: Raspberry jam
Bring to the boil.
Ingredients: Raspberry jam
-
15 gsugar
-
1 gpectin
Preparation: Raspberry jam
Add.
Cook for 3 mins.
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