Raspberry passion
Pastry recipe
-
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
Frozen fruit purées -
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
Frozen fruit purées -
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. -
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
Frozen fruit purées -
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
Frozen fruit purées -
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
Frozen fruit purées -
Finishing
Pansy flowers
