Milky raspberry

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.
Level:
Medium

Milky chocolate raspberry mousse

Ingredients: Milky chocolate raspberry mousse

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

Preparation: Milky chocolate raspberry mousse

Bring to the boil.

Ingredients: Milky chocolate raspberry mousse

Preparation: Milky chocolate raspberry mousse

Pour over the chocolate and cocoa butter mixture. Emulsify.

Ingredients: Milky chocolate raspberry mousse

  • 35 g
    gelatin mass

Preparation: Milky chocolate raspberry mousse

Add to the above mixture.

Ingredients: Milky chocolate raspberry mousse

  • 400 g
    35% cream

Preparation: Milky chocolate raspberry mousse

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

Arriba crémeux

Ingredients: Arriba crémeux

  • 321 g
    35% cream
  • 214 g
    Whole milk

Preparation: Arriba crémeux

Bring to the boil.

Ingredients: Arriba crémeux

  • 48 g
    glucose syrup DE 40
  • 81 g
    Egg yolk

Preparation: Arriba crémeux

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.

Preparation: Arriba crémeux

Pour the above mixture over the chocolate.

Ingredients: Arriba crémeux

  • 32 g
    gelatin mass

Preparation: Arriba crémeux

Mix in the softened gelatine mass and emulsify.

Pour into silicon moulds Silikomart and freeze.

Soft almond biscuit

Ingredients: Soft almond biscuit

  • 84 g
    caster sugar
  • 181 g
    Egg yolk

Preparation: Soft almond biscuit

Whisk together.

Ingredients: Soft almond biscuit

  • 213 g
    egg white
  • 84 g
    sugar

Preparation: Soft almond biscuit

Whisk together.

Ingredients: Soft almond biscuit

  • 252 g
    marzipan
  • 97 g
    fresh butter

Preparation: Soft almond biscuit

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.

Ingredients: Soft almond biscuit

Preparation: Soft almond biscuit

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

Ingredients: Red fruit glazing

Preparation: Red fruit glazing

Mix together.

Ingredients: Red fruit glazing

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

Preparation: Red fruit glazing

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

Ingredients: Assembly

  • Q.S.
    CEF-CC-CARAM

Preparation: Assembly

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.