- Raspberry Jelly - Yield: x1 frame 35cm x25cm
- 300g Raspberry Puree
- 100g Water
- 100g Sugar
- 30g Vegetable Gelatine
- White Chocolate Tender Sponge Yield: 1 Tray 60x40
- 220g Butter (55C)
- 300g Callebaut Velvet CHW-R2241NV White Chocolate 33.1%)
- 200g Egg yolk
- 195g Egg Whites
- 190g Sugar
- 70g Soft Flour
- Raspberry Gel
- 100g Raspberry Puree
- 100g Clear Gel
- Grenade Dark Chocolate 60% Crèmeux
- 200g Milk
- 10g Glucose
- 5g Gelatine
- 280g Callebaut Grenade Dark Chocolate 60%
- 400g Whipping Cream
- Raspberry Pulp Cream
- 320g Raspberry Puree
- 96g Egg Yolks
- 120g Eggs
- 96g Sugar
- 120g Butter
- 4.8g Gelatine
- Light Raspberry Cream Tubes
- 200g Raspberry Pulp Cream
- 100g Whipped Cream
- Framboise Liqueur Eau de Vie.
- Chocolate Tubes
- Crushed Freeze Dried Raspberries
- Candied Lemon
- 4 Lemons
- 100g Sugar
- 25g Glucose Syrup
- 50g Water
Raspberry Chocolate Bar
Ingredients
Method
Raspberry Jelly
Boil all ingredients pour on to a tray about 3mm thick and allow to cool.
White Chocolate Tender Sponge
Melt Butter and Chocolate, whisk whites and sugar, add egg yolks to chocolate and butter fold in flour and meringue, spread in frame and sprinkle with dried raspberries bake 180?C for about 15 minutes.
Raspberry Gel
blend together until Smooth
Grenade Dark Chocolate 60% Crèmeux
Melt chocolate 45?C,add glucose on top, boil milk and add gelatine and form a ganache, add cold cream and blend with hand blender, pour on top of sponge in frame and freeze to set. cut into desired size and store in the fridge until needed.
Raspberry Pulp Cream
Combine all ingredients except butter and gelatine bring to slight boil, add gelatine cool to 40?C and butter with a blender. fill sphere moulds.
Light Raspberry Cream Tubes
Soften Raspberry pulp cream and fold in cream, fill tubes and dip ends in broken freeze dried raspberries.
Candied Lemon
Peel lemons with a vegetable Peeler and remove any thick pieces of white pith.
Cut into small rounds.
Place In a saucepan and cover with cold water and bring to the boil cook for 1 minute.
Pour into a conical strainer and run cold water over it.
Place back into the pan and cover with cold water.
Add sugar and glucose and boil until semi translucent, allow to cool in the syrup.
Pour into a clean container cover and label store at 4?C
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