Raspberry Purèe 90% Ravifruit |
800g |
Potato Starch |
60g |
Granulated Sugar |
160g |
Powdered Gelatin 200 Bloom |
18g |
Raspberry Confit |
1.050g |
35% Fat Cream |
950g |
Top Gel Mirror |
450g |
Gelatin Mass |
100g |
Vidamà 68% Chocolate |
450g |
Vidamà 100% Cocoa Mass |
100g |
Water |
800g |
Glucose DE60 |
100g |
Raspberry Confit
Ingredients
Raspberry Purèe 90% Ravifruit
400g
Potato Starch
30g
Granulated Sugar
160g
Raspberry Purèe 90% Ravifruit
400g
Powdered Gelatin 200 Bloom
18g
Preparation
- Hydrate the gelatin in the 400 g of purée.
- Mix the remaining purée very well with the sugar and starch, then bring to a boil.
- Add the hydrated gelatin, blend, and allow to cool.
Raspberry Crémeux
Ingredients
Raspberry Confit
500g
35% Fat Cream
400g
Preparation
- Mix the confit with the cream.
Raspberry Glaze
Ingredients
Raspberry Confit
550g
Top Gel Mirror
450g
Gelatin Mass
100g
Preparation
- Heat the neutral glaze and the confit and emulsify them.
- Melt the gelatin mass and add it while blending, without incorporating air bubbles.
- Use at 38°C for glazing.
Vidamà Ganache
Ingredients
Vidamà 68% Chocolate
450g
Vidamà 100% Cocoa Mass
100g
Water
800g
Glucose DE60
100g
Potato Starch
30g
35% Fat Cream
550g
Preparation
- Dilute the starch with 100 g of water.
- Mix the remaining water with the glucose, add the starch mixture, and cook to 85°C.
- Pour over the chocolate in three additions and mix thoroughly.
- Add the cold cream and allow to crystallize at 4°C.
- Whip the ganache and pipe it into half-sphere molds.
Final Composition
- Pipe a first layer of raspberry confit into a hazelnut shortcrust tartlet.
- Continue with the raspberry crémeux until fully filled.
- Glaze the Vidamà ganache half-spheres with the raspberry glaze at 38°C and place them on the tartlet.
- Decorate the tartlet with DOBLA LACE BUTTERFLY MINI decoration.
Christophe Domange
World Frozen Desserts Champion
Passionate about gastronomy, he began his studies with a bachelor's degree in hospitality and catering, specializing in cuisine. He then went to the United States to work in a French restaurant.