Recipes

Recipe Raspberry Queen

Name: Raspberry Queen
Yield: 8 mot.parts
Ingredients: 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; 250 g French Cream Cheese; 60 g calamansi purée; 30 g mango puree; 45 g sugar; 200 g French Cream Cheese; 100 g milk; 100 g orgeat syrup; 10 g lime juice and zest; 55 g raspberry puree; 35 g orgeat syrup; 25 g Absolu Cristal glaze; 1/4 lime zest; Zalotti (African basil) blossoms; Atsina cress; White and purple flowers

For
8 pieces

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picture

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: French Cream Cheese

The recipe,
step by step

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
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
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
RASPBERRY COULIS
Combine all ingredients. Transfer to a pipette and set aside.
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.