Elle & Vire Recipes
 

Recipe Raspberry Queen

For
8 pieces
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To prepare this dish

Ingredient list
PASTRY
60 g cooked egg yolks, worked through a fine sieve
250 cold Elle & Vire® Unsalted Gourmet Butter, cut into cubes
50 g icing sugar
70 g almond powder
2 g salt
300 g strong flour*
7 g baking powder
CALAMANSI CREAM
250 g French Cream Cheese
60 g calamansi purée
30 g mango puree
45 g sugar
CREAM CHEESE & ORGEAT SORBET
200 g French Cream Cheese
100 g milk
100 g orgeat syrup
10 g lime juice and zest
RASPBERRY COULIS
55 g raspberry puree
35 g orgeat syrup
25 g Absolu Cristal glaze
1/4 lime zest
DECORATION AND ASSEMBLY
Zalotti (African basil) blossoms
Atsina cress
White and purple flowers
Elle & Vire products used

The recipe,
step by step

  1. 1

    PASTRY

    Place all ingredients in the bowl of the stand mixer. Using the paddle, gently combine to obtain a smooth, homogenous dough. Chill for at least 2 hours.

    Laminate to a thickness of 4 mm.

    Cut into circles using a Ø9-cm cookie cutter, then cut out the inside using a Ø6-cm cookie cutter and chill for 1 hour.

    Bake at 150°C for approximately 10 minutes.Let cool.

  2. 2

    CALAMANSI CREAM

    Heat the cream cheese in the microwave and whisk to soften.

    Add the fruit purées and the sugar.

    Stir well to combine.

    Transfer to a pastry bag fitted with a plain tip.

  3. 3

    CREAM CHEESE & ORGEAT SORBET

    Heat the cream cheese in the microwave and whisk to soften.

    Gradually add the milk while stirring.

    Add the orgeat syrup, the lime zest grated using a Microplane, and the lemon juice.

    Stir again to combine well and transfer to a Pacojet® bowl.

  4. 4

    RASPBERRY COULIS

    Combine all ingredients. Transfer to a pipette and set aside.
  5. 5

    DECORATION AND ASSEMBLY

    Pacotize the cream cheese & orgeat sorbet.Plate beginning with the calamansi cream, followed by the raspberries, the coulis, the flowers and finally the sorbet.

     


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