Recipes

Recipe CHOCOLATE-RASPBERRY SUCCESSION

Name: CHOCOLATE-RASPBERRY SUCCESSION
Ingredients: 2 liter Chocolate Cream & Tart; 240 g raspberry puree; 40 g trimoline; 200 g dark chocolate coating (64% cocoa); 180 g Elle & Vire gourmet butter 82% fat; 320 g syrup heated to 60 Brix; 150 g raspberry puree; 60 g water; 500 g fresh raspberries; 30 g fine sugar; 1 Gelatine leaves

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To prepare this dish

Ingredient list: Raspberry ganache
2 liter Chocolate Cream & Tart
240 g raspberry puree
40 g trimoline
200 g dark chocolate coating (64% cocoa)
180 g Elle & Vire gourmet butter 82% fat; Raspberry punch
320 g syrup heated to 60 Brix
150 g raspberry puree
60 g water; Raspberry nectar
500 g fresh raspberries
30 g fine sugar
1 Gelatine leaves

Elle & Vire products used: Chocolate Cream & Tart; Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1
Raspberry ganache

Bring the Valrhona® chocolate cream & Tart and the inverted sugar syrup to the boil. Cool to 70°C (158°F) and add the melted chocolate. Cool to 35°C(95°F) and add the raspberry purée and softened butter.

NB: Flour-free chocolate biscuit: Plan for 30 x 30 trays
2
Raspberry punch

Mix the three ingredients together.
3
Raspberry nectar

Cook the raspberries with the sugar to obtain a nectar. Reduce, then add the softened and melted sheet of gelatine. Refrigerate.
4
Assembly and finishing

Assemble in a mould using 2 successive layers of soaked flour- free biscuits and raspberry ganache. Smooth over and freeze. Chill and then cut into slices. Slide onto a plate with a little raspberry nectar and chocolate decoration. Garnish with fresh raspberries.