Recipe components

Callebaut® ingredients

Raspberry confit

IngredientsPreparation
  • 350g
    syrup
  • 250g
    frozen raspberries
  • 150g
    raspberry puree
  • 200g
    sugar

Combine and cook at 117°C (243°F)

Shortbread pastry

IngredientsPreparation
  • 150g
    butter
  • 100g
    icing sugar

Beat the butter until creamy and add the sugar

  • 40g
    almond powder
  • 50g
    whole egg(s)

Add. 

  • 250g
    flour
  • 2g
    baking powder
  • 2g
    salt

Combine and add.

  • 70g
    sliced almond

Add and mix carefully. Leave to rest in the refrigerator for 2 hrs.

Roll out to 3 mm thick, Ø 16 cm. Bake for 12 min. at 170°C (338°F). Leave to cool and brush with dark chocolate Callebaut® Select 811NV.

Chocolate raspberry mousse

IngredientsPreparation
  • 135g
    35% cream
  • 135g
    glucose

Combine and bring to the boil

  • 230g
    raspberry puree

Bring to the boil in a separate saucepan

Pour the cream and raspberry puree over the chocolate and make a ganache.

  • 7g
    gelatin

Add. 

  • 470g
    35% cream

Beat until stiff and add

Finishing and presentation

- Use the shortbread pastry as a base.

- Add 2-3 cm of chocolate mousse.

- Finish with the raspberry confit.

- Freeze.

- Spray with a mixture of dark chocolate Callebaut® Select 811NV, cherry red colour IBC and cocoa butter in powder form Callebaut® Mycryo® NCB-HD706.