240 g almond powder 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 (or rhum, depending on which you prefer) 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
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
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
CRUNCHY RASPBERRY
Chop and mix all the ingredients and use immediately
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
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
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
NEUTRAL GLAZE CRYSTAL
Boil together and use at 85°C.
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.
Recipes
