Raspberry and dark chocolate duo dessert

Callebaut

Servings

10

Prep Time

3-5 hours

Cook Time

10-20 minutes

Cuisine

Dessert

Category

Dessert

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.

Raspberry and dark chocolate duo dessert

Ingredients

    French Meringue

    • 100 gr Egg white
    • 100 gr Caster sugar
    • 80 gr Icing sugar

    Chocolate Ice Cream

    • 1000 gr Milk
    • 87 gr Egg yolks
    • 87 gr Granulated sugar
    • 75 gr Cacao Barry 100% Pure Cocoa Powder 22-24%, EXTRA BRUTE
    • 30 gr Glucose
    • 190 gr Fine sugar
    • 135 gr Callebaut Dark Chocolate 70%, 70-30-38

    Raspberry Sorbet

    • 1000 gr CapFruit Frozen Fruit Puree RASPBERRY no added sugar
    • 90 gr Atomised glucose
    • 40 gr Invert sugar
    • 300 gr Sugar
    • 450 gr Water

    Chantilly Cream With Red Berries And Currants

    • 100 gr CapFruit Frozen Fruit Puree RED SOUR CHERRY (GRIOTTE) 10% added sugar
    • 3 gr Cornflour
    • 40 gr Sugar
    • 350 gr EVEN Fresh UHT Cream 35%, WHIPPING CREAM

    Chocolate Chantilly Cream

    • 100 gr Cacao Barry Dark Chocolate 64%, GUAYAQUIL
    • 250 gr EVEN Fresh UHT Cream 35%, WHIPPING CREAM

    You Will Need

    • Callebaut Topping DARK CHOCOLATE
    • Cesarin Fruit Base Filling TUTTA FRUTTA WILD FOREST FRUITS
    • IBC Coloured Cocoa Butter FLAME RED

    Directions

      French Meringue

      1. Make a meringue mix, arrange individual meringue mounds and dry in the oven.

      Chocolate Ice Cream

      1. Make up a custard mix with the eggs, sugar and cocoa powder.

      2. Add cocoa sugar mix and blend with the chocolate.

      Raspberry Sorbet

      1. Combine the atomised glucose with the sugar.

      2. Make a syrup with the 4 last ingredients.

      3. Pour over the raspberry purée and turn in the ice cream machine.

      Chantilly Cream With Red Berries And Currants

      1. Boil the fruit purée with the cornflour and sugar.

      2. Let it cool.

      3. Add the cream, beat with a whisk.

      4. Place in the fridge to set.

      Chocolate Chantilly Cream

      1. Melt the chocolate at 50°C.

      2. Add some of the whipped cream with a whisk.

      3. Fold in the remainder gently with a spatula.

      4. Place in the fridge to set.

      Finishing And Presentation

      1. Fill a small cube of fondant chocolate with ice cream and insert an individual meringue mound to make the vacherin.

      2. Spray the cube with a 50/50 cocoa butter chocolate mixture.

      3. Fill a small cube of white chocolate with the raspberry sorbet.

      4. Add the meringue and spray the cube in a red colour (use IBC Coloured Cocoa Butter FLAME RED).

      5. 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.

      6. 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.