Tartelette Raspberry MoussePastry recipe
Raspberry mousse for 'Tartelette Raspberry Mousse'
- Frozen fruit purée 100% : Raspberry - 411 g
- Cream 35% fat - 411 g
- Gelatin 200 bloom - 14.8 g
- Italian meringue - 123.3 g
Melt the soaked gelatine.
Whisk the cream to a light stage.
Mix some puree with the gelatine to make sure you do not have lumps and mix all the rest in the puree and then fold some whipped cream and meringue in the puree and mix quickly then put the rest of italienne meringue and then the whipping cream.
In this step
Italian meringue for 'Raspberry mousse'
- Egg white - 34.2 g
- Granulated sugar - 68 g
- Water - 20.5 g
Boil the water, add the sugar and cook to 120°C.
As soon as the sugar and water boils, start whisking the egg whites and when the sugar is at temperature poor it gently to the whisked eggs.
Leave to cool until cold and ready to use
Almond cream for 'Tartelette Raspberry Mousse'
- Butter - 106 g
- Granulated sugar - 106 g
- Almond powder - 80 g
- Breadcrumbs - 27 g
- Egg - 77 g
- Flour - 32 g
- Salt - 2 g
- Pastry cream - 53 g
Cream butter and sugar, then add all the egg slowly. Add the dry ingredients and the other ingredients.
Leave for 10 minute until light stored and use it as necessary.
Breadcrumbs for 'Almond cream' and 'Sweet Pastry'
- Old sponge - 38 g
Put all the dry sponge and other in the sephan and blend it into a fine powder. Make sure no lump are reminding
Pastry cream for 'Almond cream'
- Whole milk - 55 cl
- Granulated sugar - 110 g
- Egg - 8.3 g
- Flour - 3.3 g
- Corn flour - 1.7 g
- Vanilla (powder) - 0.1 g
- Butter - 1.1 g
Boil the sirop, add the puree and use to spread on the sponge.
Sweet Pastry for 'Tartelette Raspberry Mousse'
- Butter - 104 g
- Granulated sugar - 82 g
- Salt - 0.3 g
- Almond powder - 27 g
- Egg - 66 g
- Breadcrumbs - 11 g
- Flour - 209 g
Cream egg and sugar together, add the egg gently add all the dry ingredients. Store into the fridge and cover. The day after, the dough should be worked again in order to make it easy to handle.
Raspberry jam for 'Tartelette Raspberry Mousse'
- Frozen fruit purée 100% : Raspberry - 384.4 g
- Granulated sugar - 384.4 g
- Lemon juice - 23.2 g
Put the raspberry and sugar together and cook slowly until boiling. Add the lemon juice, put through the sieve and cool down on a tray.
In this step
Tartelette Raspberry Mousse
Make 24 tartelettes, garnished with almond cream and frozen raspberry, bake at 160 for 12 minute or until golden.
Make the raspberry mousse and pipe it in the freezed savarin mould.
Turn the mousse on the bakeed tartellettes, you could use some raspberry jam to stick to it.
Garnish the middle with raspberry jam and decorate with fresh rasberry, glaze if necessary.