Elle & Vire Recipes
by Karim Bourgi

Recipe Regal

To prepare this dish

Ingredient list
SOFT ALMOND BISCUIT
240 g ground almonds
190 g caster sugar (1)
95 g Elle & Vire all Purpose butter 82% fat
5 g vanilla pods
75 g egg whites
48 g caster sugar (2)
350 g whole eggs
STRAWBERRY RASPBERRY COMPOTE
188 g strawberry puree
150 g Absolu Cristal®
20 g yuzu juice
25 g gelatine mass
225 g iqf frozen raspberries
CRUNCHY RASPBERRY
120 g Linzer biscuit
120 g crumbled lace crepe
120 g raspberry chocolate
LIGHT VANILLA MOUSSE SUPREME
250 g milk
5 g vanilla pods
60 g gelatin mass
475 g white chocolate 33%
500 g Excellence Whipping Cream 35% fat
RASPBERRY INSPIRATION GLAZE
330 g Absolu Cristal®
35 g water
220 g sugar
160 g raspberry puree
260 g glucose
220 g condensed milk
120 g gelatine mass
310 g raspberry chocolate
SQ red food colouring
NAMELAKA VANILLA CREAM
185 g milk
2 vanilla pods
10 g glucose
27 g gelatin mass
345 g white chocolate 33%
375 g Excellence Whipping Cream 35% fat
NEUTRAL GLAZE CRYSTAL
250 g Absolu Cristal®
25 g water
SQ red food colouring

ASSEMBLY

Elle & Vire products used

The recipe,
step by step

  1. 1

    SOFT ALMOND BISCUIT

    In an electric mixer, mix together the almond powder, the sugar (1) and the whole eggs. Once this mixture has been lightly aerated, incorporate the warm (50°C) melted butter and the vanilla. At the same time, beat the egg whites with the sugar (2). Gently mix these two mixtures. Spread into rectangle shapes and cook at 180°C for 15 minutes.
  2. 2

    STRAWBERRY RASPBERRY COMPOTE

    Mix the strawberry puree with the Absolu Cristal®, the yuzu juice, and the gelatin mass. Gently stir in the diced fruit. Store in the refrigerator.  
  3. 3

    CRUNCHY RASPBERRY

    Chop and mix all the ingredients and use immediately
  4. 4

    LIGHT VANILLA MOUSSE SUPREME

    Heat up the milk with the vanilla, add the rehydrated gelatin, then gradually pour it out onto the melted white chocolate, taking care all the while to check an emulsion is forming. Immediately mix using an electric mixer to make a perfect emulsion. Before you add it to the airy whipped cream, check your chocolate’s temperature (45-48°C). Mix using a spatula and pour out straight away.
  5. 5

    RASPBERRY INSPIRATION GLAZE

    Boil the Absolu Cristal® neutral glaze in water. Boil the sugar, raspberry puree and glucose and cook to 103°C, add the condensed milk and gelatin mass to the first mixture. Pour over the chocolate, blend together and add the hot Absolu Cristal® and the red color. Let it set and use at 35°C. 
  6. 6

    NAMELAKA VANILLA CREAM

    Bring the milk to the boil with the scored vanilla pods. Infuse the pods for approximatively 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Heat the infused milk with the glucose. Add the rehydrated gelatin. Slowly pour over the melted white chocolate. Mix to form a perfect emulsion. Add the cold liquid cream then mix again. Leave to stiffen in the refrigerator, preferably overnight.
  7. 7

    NEUTRAL GLAZE CRYSTAL

    Boil together and use at 85°C. 
  8. 8

    ASSEMBLY

    Place the almond sponge in a 16 cm ring and pour the strawberry compote freeze. Pour the light vanilla mousse into a Ø18-cm ring and insert the frozen insert, finish with the crunchy and freeze. Glaze the entremets and pipe the namelaka vanilla cream into flower shape. Spray the namelaka vanilla cream with neutral mirror glaze and decorate with fresh raspberries. 

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