Raspberry passion

Pastry recipe
Marc Balaguer Fabra

Marc Balaguer Fabra

Pastry Chef, Ice-cream Vice World Champion 2018, Barcelona
He worked with some of the best Spanish chefs, such as Carles Mampel and Oriol Balaguer, and attended many training courses, more particularly at the Paris International Pastry School. Then, he became...
  1. Raspberry jelly

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 500 g
    • Water - 25g
    • Sugar - 30g
    • - iota - 9g

    Combine all the ingredients while cold in a saucepan.
    Bring to the boil stirring continuously and pour into molds.
    *After boiling, we can let the jelly sit for one minute and vacuum seal it to extract the air.

    In this step

  2. Raspberry cream

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 650 g
    • Fresh cream - 650g
    • Glucose - 120g
    • Butter - 160g
    • Kirsch - 40g
    • Dark chocolate 64% - 1100g

    Kirsch - 40 g
    Heat the fresh cream and glucose together, melt the chocolate.
    Add the fresh cream to the chocolate, together with the raspberry puree.
    Whisk to emulsify.
    Add the kirsch and finally the butter.

    In this step

  3. Caramel with mannitol

    Ingredients

    • Mannitol - 400g
    • Raspberries - 125g
    • Mint (leaves) - 30g

    Heat the mannitol until completely transparent.
    Soak the raspberries and the mint leaves in the mannitol.
    Set aside.

  4. Blood orange air

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 300 g
    • Soy lecithin - 3g

    Mix both ingredients while cold with a blender.

    In this step

  5. Crispy mango

    Ingredients

    • Frozen fruit purée 100% : Mango - 150 g
    • Icing sugar - 45g
    • Isomalt - 25g
    • Glucose - 5g

    Cook in the Thermomix at 80°C for 5’.
    Spread the mixture into a 1-mm layer on a Silpat baking mat.
    Dehydrate for 48h at 55°C.

    In this step

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    Frozen fruit purées
  6. Faux raspberry ganache

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 430 g
    • Dextrose - 80g
    • Cocoa butter - 120g
    • Lyophilized raspberry - 60g
    • - Naturemul - 8g

    Heat some of the puree and dissolve the dextrose.
    Melt cocoa butter and mix all ingredients, process with a blender.

    In this step

  7. Finishing

    Pansy flowers

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