12 Dec 2022
COMPOSITION
- Raspberry meringue
- Fruit filling
- Chocolate chantilly
- Decoration
INGREDIENTS
WORKING METHOD
Rasberry Meringue
| Sugar | 200g | |
|---|---|---|
| Egg White | 100g | |
| Classic Rasberry | 6g | |
| Raspberries | 25g |
Heat the first 3 ingredients au bain marie to 50°C. Whip until it reaches room temperature. Pipe on a silicone mold and sprinkle some dry raspebbries over it. Bake for 180 min in a convection type oven. Top and bottom temperature 80°C. Open damper.
Fruit filling
| Topfil Raspberry 70% | 175g | |
|---|---|---|
| Bavarois Neutre | 55g | |
| PatisFrance Starfruit Citron | 75g | |
| PatisFrance Starfruit Framboise | 150g | |
| Red currant | 30g |
Heat the starfruit to 80°C. Add the Bavarois Neutre and mix well. Incorporate the Topfil Raspberry and pour 20 g in small half sphere molds. Sprinkle some red currant on top and freeze
Chocolate chantilly
| Passionata | 1000g | |
|---|---|---|
| Belcolade Noir Selection 55% Cacao Trace | 300g |
Heat the Passionata to 80°C and pour it over the chocolate. Mix well and keep one night in the fridge. Whip softly at slow speed when needed.
Decoration
| Belcolade Noir Selection 55% Cacao-Trace | 200g | |
|---|---|---|
| Raspberries | 200g |
Create a small disk of chocolate to place in the meringue.
