Raspberry mousseline on ganache with aged balsamic vinegar raspberry-red pepper sorbet and blackberry coulis
Pastry recipe
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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
Frozen fruit purées -
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
Frozen fruit purées -
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.
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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
Frozen fruit purées
Frozen vegetable purées -
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