Recipe Snow White

To prepare this dish

Ingredient list

Almond Sable

120 g Elle & Vire all Purpose butter 82% fat
90 g icing sugar
2 g salt
30 g almond powder
50 g eggs
235 g flour

Raspberry Confit

250 g raspberry puree
25 g sugar
4 g pectin NH

Madeleine Sponge

225 g Elle & Vire all Purpose butter 82% fat
250 g eggs
175 g raw sugar
90 g honey
250 g whole grain flour
10 g baking powder
2.5 g salt

Dark Chocolate Crème Brulée

500 g Crème Brûlée Bourbon Vanilla
100 g Valrhona P125 Coeur De Guanaja
6 g fish gelatine

Vanilla Mascarpone Mousse

320 g Excellence whipping cream 35% fat
320 g Mascarpone
1 g vanilla pods
8 g fish gelatine
40 g water
115 g sugar
48 g water
86 g egg yolks

Sublime Decoration

500 g Sublime, Cream with Mascarpone
40 g icing sugar

Velvet Spray

QS Valrhona white chocolate velvet spray

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Crème Brûlée Bourbon Vanilla

Excellence whipping cream 35% fat

Mascarpone

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Almond Sable

   Cream butter, icing sugar, ground almonds, vanilla powder and salt.

   Add eggs and mix well.

   Add the flour and do not overmix.

   Roll to 4 mm thick and freeze.

2. 2

   Raspberry Confit

   Warm Puree.

   Add the sugar mixed with pectin and bring the mixture to a boil.

   Pour directly into desired molds.

3. 3

   Madeleine Sponge

   Whisk eggs, cassonade and honey till ribbon stage.

   Fold in sifted plain flour, baking powder and salt.

   Gently incorporate the warm melted butter.

   Spread onto a 60x40 baking frame and bake at 180⁰C for approximately 15 minutes.

4. 4

   Dark Chocolate Crème Brulée

   Bring the crème brulée mix to a boil and mix in the chocolate and hydrated gelatine.

   Immediately pour into desired molds and freeze
5. 5

   Vanilla Mascarpone Mousse

   Whip the cream and vanilla to soft peaks.

   Cook a bombe mix with sugar, water and egg yolks.

   Hydrate 8g of fish gelatin with 40g of water and microwave to melt with the mascarpone.

   Fold in the bombe mix, mascarpone and whipped vanilla cream.

   Use immediately.

6. 6

   Sublime Decoration

   Whip all the ingredient together until stiff peaks.

   Pipe decorative pattern onto frozen cake and freeze.

7. 7

   Velvet Spray

   Spray onto frozen cake to obtain a velvet effect.

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