the beauty of a raspberry ❤
25g almond flour
85g icing sugar
1 vanilla bean
a pinch of salt
50g almond flour
1 (bio) lemon zest
pain de genes
0,5 tbsp baking powder
lychee cream (recipe William Curley)
1 gelatin leaf
110g lychee puree
raspberry mousse (recipe Pierre Hermé)
4 egg whites
400g raspberry puree
6 gelatine leaves
250g whipped cream
2 gelatin leaves
150g white chocolate
mix all the ingredients together. Let the dough rest for 2 hours in the fridge and fill the (20cm) baking ring
mix the butter, sugar, almond flour and a little bit lemon zest. Stir well until you get a smooth mixture, add the egg and stir into a creamy cream. Divide the frangipane over the (unbaked) pate sucrée and bake at 170C for about 15 min., leave to cool
heat the raspberries with some sugar and lemon juice, until the mixture starts to thicken. Cool a little bit, add the rose aroma, and divide over the tart
pain de genes:
mix the marzipan with the eggs, add the milk, melted butter and the flour with the baking powder. Divide it over a (15cm) baking ring, divide some raspberries, and bake at 170C for about 20 min.
heat the lychee puree, lemon juice and sugar, add the eggs, and heat it till 82C. Add the (pre) soaked gelatin, cool a little bit and add the butter.
Divide the cream in a 15cm baking ring, and put it in the freezer
heat the raspberry puree with the lemon juice, add the (pre) soaked gelatin.
Mix the egg whites, and heat the sugar and water till 118C. Add this slowly to the meringue and mix further for about 5min. Add this to the raspberry puree, and the mixed whipped cream.
Divide the mousse in a 17cm baking ring, place the frozen lychee cream and the biscuit on top, push down a little, and put it in the freezer
heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some pink colour, till you get a nice pink glacage colour. Take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen entremet