Raspberry and dark chocolate duo dessert
Raspberry and dark chocolate duo dessert
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Dessert
Servings
10
Prep Time
3-5 hours
Cook Time
10-20 minutes
This recipe requires some advanced pastry skills, but combines great flavours. Dark chocolate ice cream, raspberry sorbet and flavoured chantilly crèmes play the lead roles. The baked meringues give it crunch and a delightfully sweet touch.
Callebaut
Ingredients
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100 gr Egg white
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100 gr Caster sugar
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80 gr Icing sugar
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1000 gr Milk
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87 gr Egg yolks
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87 gr Granulated sugar
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75 gr Cacao Barry 100% Pure Cocoa Powder 22-24%, EXTRA BRUTE
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30 gr Glucose
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190 gr Fine sugar
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135 gr Callebaut Dark Chocolate 70%, 70-30-38
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1000 gr CapFruit Frozen Fruit Puree RASPBERRY no added sugar
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90 gr Atomised glucose
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40 gr Invert sugar
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300 gr Sugar
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450 gr Water
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100 gr CapFruit Frozen Fruit Puree RED SOUR CHERRY (GRIOTTE) 10% added sugar
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3 gr Cornflour
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40 gr Sugar
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350 gr EVEN Fresh UHT Cream 35%, WHIPPING CREAM
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100 gr Cacao Barry Dark Chocolate 64%, GUAYAQUIL
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250 gr EVEN Fresh UHT Cream 35%, WHIPPING CREAM
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Callebaut Topping DARK CHOCOLATE
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Cesarin Fruit Base Filling TUTTA FRUTTA WILD FOREST FRUITS
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IBC Coloured Cocoa Butter FLAME RED
French Meringue
Chocolate Ice Cream
Raspberry Sorbet
Chantilly Cream With Red Berries And Currants
Chocolate Chantilly Cream
You Will Need
Directions
French Meringue
Make a meringue mix, arrange individual meringue mounds and dry in the oven.
Chocolate Ice Cream
Make up a custard mix with the eggs, sugar and cocoa powder.
Add cocoa sugar mix and blend with the chocolate.
Raspberry Sorbet
Combine the atomised glucose with the sugar.
Make a syrup with the 4 last ingredients.
Pour over the raspberry purée and turn in the ice cream machine.
Chantilly Cream With Red Berries And Currants
Boil the fruit purée with the cornflour and sugar.
Let it cool.
Add the cream, beat with a whisk.
Place in the fridge to set.
Chocolate Chantilly Cream
Melt the chocolate at 50°C.
Add some of the whipped cream with a whisk.
Fold in the remainder gently with a spatula.
Place in the fridge to set.
Finishing And Presentation
Fill a small cube of fondant chocolate with ice cream and insert an individual meringue mound to make the vacherin.
Spray the cube with a 50/50 cocoa butter chocolate mixture.
Fill a small cube of white chocolate with the raspberry sorbet.
Add the meringue and spray the cube in a red colour (use IBC Coloured Cocoa Butter FLAME RED).
On a double plate, put a tablespoon of the Cesarin Fruit Base Filling TUTTA FRUTTA WILD FOREST FRUITS on one side and pour the Callebaut Dark chocolate flavour topping on the other.
Place a cube on each side, decorate with a scoop of Chantilly cream with red berries and currants on the dark cube and with a scoop of Chocolate Chantilly cream on the white cube.
