Raspberry Sacher
- Level:
-
Easy
Sacher Sponge
Ingredients: Sacher Sponge
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125 gunsalted butter
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83 gConfectioners sugar
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130 gegg yolks
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150 gegg white
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75 gcaster sugar
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150 galmond powder
Preparation: Sacher Sponge
Whip the egg yolk, butter, almond powder and confectionary sugar.
Prepare a meringue with the egg whites and castor sugar.
Fold the meringue into whipped eggs.
Add melted chocolate and fold again.
Bake it 800 grams in a tray @ 175C.
Raspberry Confiture
Ingredients: Raspberry Confiture
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500 graspberry puree
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74 gsugar
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11 gNH pectin
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5 gagar
Preparation: Raspberry Confiture
Warm the puree to 40C. Add sugar, agar, and pectin and bring to a boil.
Strain and freeze.
Chocolate Mousse 54%
Ingredients: Chocolate Mousse 54%
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145 gegg yolks
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250 gmilk
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40 gcaster sugar
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450 gfresh cream 38%
Preparation: Chocolate Mousse 54%
Whisk egg yolk and sugar.
Boil milk and pour over the eggs to make the anglaise.
Pour the anglaise over the chocolate to make a ganache.
Fold in whipped cream into the ganache to make a chocolate mousse.
Assembly:
Make Chocolate box in dimension of 25x13x4.5 cm.
Cut 3 sponges to fit in the chocolate box.
Place one sponge in the box and pour a thick layer of chocolate mousse.
Place the second sponge in the box and equally spread the raspberry confiture.
Pour a thick layer of the chocolate mousse and close with third sponge.
Flip it and brush some gold dust on the top of it and write ‘Sacher’ by scratching with a sharp object.
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