Raspberry Sacher
- Level:
-
Easy
Sacher Sponge
Ingredients: Sacher Sponge
-
4.4 ozunsalted butter
-
2.9 ozConfectioners sugar
-
4.6 ozegg yolks
-
5.3 ozegg white
-
2.6 ozcaster sugar
-
5.3 ozalmond 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
-
1.1 lbraspberry puree
-
2.6 ozsugar
-
0.4 ozNH pectin
-
0.2 ozagar
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%
-
5.1 ozegg yolks
-
8.8 ozmilk
-
1.4 ozcaster sugar
-
1.0 lbfresh 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.
Comments