Valentine raspberry
- Level:
-
Medium
- Makes:
-
12 pastries
Raspberry confit
Ingredients: Raspberry confit
-
12.3 ozsyrup
-
8.8 ozfrozen raspberries
-
5.3 ozraspberry puree
-
7.1 ozsugar
Preparation: Raspberry confit
Combine and cook at 117°C (243°F)
Shortbread pastry
Ingredients: Shortbread pastry
-
5.3 ozbutter
-
3.5 ozicing sugar
Preparation: Shortbread pastry
Beat the butter until creamy and add the sugar
Ingredients: Shortbread pastry
-
1.4 ozalmond powder
-
1.8 ozwhole egg(s)
Preparation: Shortbread pastry
Add.
Ingredients: Shortbread pastry
-
8.8 ozflour
-
0.1 ozbaking powder
-
0.1 ozsalt
Preparation: Shortbread pastry
Combine and add.
Ingredients: Shortbread pastry
-
2.5 ozsliced almond
Preparation: Shortbread pastry
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
Ingredients: Chocolate raspberry mousse
-
4.8 oz35% cream
-
4.8 ozglucose
Preparation: Chocolate raspberry mousse
Combine and bring to the boil
Ingredients: Chocolate raspberry mousse
-
8.1 ozraspberry puree
Preparation: Chocolate raspberry mousse
Bring to the boil in a separate saucepan
Ingredients: Chocolate raspberry mousse
Preparation: Chocolate raspberry mousse
Pour the cream and raspberry puree over the chocolate and make a ganache.
Ingredients: Chocolate raspberry mousse
-
0.2 ozgelatin
Preparation: Chocolate raspberry mousse
Add.
Ingredients: Chocolate raspberry mousse
-
1.0 lb35% cream
Preparation: Chocolate raspberry mousse
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.
Comments