Raspberry mousseline on ganache with aged balsamic vinegar raspberry-red pepper sorbet and blackberry coulis

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Ganache with balsamic vinegar

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 100 g
    • Glucose syrup - 125g
    • Fresh liquid cream - 300g
    • Invert sugar - 50g
    • Milk chocolate with hazelnuts - 100g
    • dark chocolate couverture - 350g
    • Balsamic vinegar - 130g

    1-  Bring the cream, glucose syrup, raspberry puree and inverted sugar to the boil.

    2-  Pour this mixture in three goes over the melted chocolates, emulsify.

    3-  At 40°C, add the butter and vinegar, smooth.

    4-  Pour into a bag and create a vacuum.

    Temper before use. 

    In this step

  2. Raspberry espuma

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 100 g
    • Caster sugar - 40g
    • Lemon (juice) - 40g
    • Fresh liquid cream - 300g

    1-  Mix the sugar and the raspberry puree and heat to about 40°C.

    2-  Add the lemon juice, and then the single cream.

    3-  Pour the mixture into a siphon. Add 2 gas cartridges, shake well.

    Keep in the refrigerator at +4°C, head down.

    In this step

  3. Streuzel with cocoa, raspberry and yoghurt crispies

    Ingredients

    • Flour - 100g
    • Cornstarch - 30g
    • Cocoa (powder) - 24g
    • Salt - 2g
    • Brown sugar - 110g
    • Butter - 100g
    • Crispy raspberries
    • crispy yoghurt

    1-    Mix all the ingredients to make a crumble.

    2-    Crumble over a Silpat and bake in a ventilated oven at 160-170°C for about 12 minutes.

    3-    Leave to cool. Add the crispies.

    Keep in a dry place.

  4. Raspberry-red pepper sorbet

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 500 g
    • Frozen vegetable purée 100% : Red pepper - 250 g
    • Sugar syrup: - 450g

    1-    Mix all the ingredients together.

    2-    Bring to 28% Brix using a refractometer.

              3-    Churn in an ice cream maker or freeze in Pacojet bowls.

    In this step

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