Milky raspberry

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

This delicately portioned plated dessert simply brims with creamy and fruity freshness. It has a rich centre of intense chocolate crémeux enveloped in a light and airy milk chocolate raspberry mousse, which is dressed on top of a soft almond biscuit – all coated with a delightfully appealing raspberry glaze. But the real pleasure about creating this beautiful dessert is watching your customers sink into pure delight with every spoonful they taste.

Recipe components

Milky chocolate raspberry mousse

IngredientsPreparation
  • 75g
    whole milk
  • 175g
    raspberry puree
  • 40g
    glucose syrup DE 60

Bring to the boil.

Pour over the chocolate and cocoa butter mixture. Emulsify.

  • 35g
    gelatin mass

Add to the above mixture.

  • 400g
    35% cream

Whip and add to the above mixture at 35°C.

Arriba crémeux

IngredientsPreparation
  • 321g
    35% cream
  • 214g
    whole milk

Bring to the boil.

  • 48g
    glucose syrup DE 40
  • 81g

Heat up the syrup in the microwave. Add the egg yolks to the syrup and emulsify. 

Pour the cream over the egg yolk mixture, mix and bring back to the boil.

  • 304g
    Arriba

Pour the above mixture over the chocolate.

  • 32g
    gelatin mass

Mix in the softened gelatine mass and emulsify.

Pour into silicon moulds Silikomart and freeze.

Soft almond biscuit

IngredientsPreparation
  • 84g
    caster sugar
  • 181g

Whisk together.

  • 213g
    egg white
  • 84g
    sugar

Whisk together.

  • 252g
    marzipan
  • 97g
    fresh butter

Mix in the cutter. Loosen with a bit of the egg white mixture. Then fold in the egg yolk mixture. And fold in the rest of the egg white mixture.

  • 90g
    Cocoa butter

Add to the above mixture.

Spread out onto a baking tray covered with Silpat® and bake for 10 minutes in a convection oven at 200°C.

Red fruit glazing

IngredientsPreparation

Mix together.

  • 323g
    raspberry puree
  • 645g
    sugar
  • 645g
    glucose syrup DE 40

Heat up to 104°C and add to the mixture above. Let everything melt and emulsify with a mixer.

Let rest for 24 hours before using. Apply at 30°C.

Assembly

IngredientsPreparation

Scoop the milk chocolate raspberry mousse into a mould (Silikomart – Stone), insert the Arriba crémeux and close it off with the almond biscuit. Freeze and cover with red fruit glazing. Place a round chocolate plaquette on top, and finish off with Salted Caramel Crispearls™ and fresh raspberries.