Raspberry and Chocolate Rose Delice
An elaborate entremet with soft chocolate sponge, lychee panna cotta insert, raspberry mousse, crumble and raspberry-lychee ice cream.
â±ïž Prep: 90 minđł Cook: 15 min
Nutrition
per 1 piece320
Calories
5g
Protein
34g
Carbs
18g
Fat
Ingredients
| 112 g | Ground almonds |
| 112 g | Icing sugar |
| 112 g | Egg yolk |
| 256 g | Egg white |
| 40 g | Unsalted butter |
| 72 g | Caster sugar |
| 88 g | Plain flour |
| 32 g | Cocoa powder |
| 80 g | PĂąte Ă Glacer Brune (dark glazing paste) |
| 150 g | Raspberry purée |
| 150 g | Stock syrup, 2:1 |
| 200 g | Lychee purée |
| 67 g | Whipping cream |
| 5 g | Gelatine |
| 90 g | Frozen raspberries |
| 352 g | Dark chocolate (Madirofolo Millésime, Cacao Barry) |
| 38 g | Eggs |
| 30 g | Egg yolk |
| 74 g | Caster sugar |
| 10 g | Gelatine |
| 180 g | Raspberry purée |
| 215 g | Whipping cream, whipped to soft peaks |
| 50 g | Chocolate croquant |
| â | Vegetable cooking spray |
| 100 g | Raspberry purée |
| 200 g | Lychee purée |
| 100 g | Whole milk |
| 100 g | Whipping cream |
| 30 g | Ice cream stabiliser (Staboline) |
| 10 g | Glycerine |
| 80 g | Egg yolk |
| 20 g | Caster sugar |
| 60 g | Unsalted butter |
| 90 g | Soft flour |
| 50 g | Caster sugar |
| 150 g | Raspberry purée |
| 50 g | Caster sugar |
| 5 g | Ultratex (starch thickener) |
| 200 g | White chocolate (Cacao Barry Blanc Satin) |
| 60 g | Cocoa butter, raspberry |
| 50 g | Cocoa butter |
| â | Silver leaf |
| â | Fresh raspberries |
Instructions
- Beat the ground almonds, icing sugar and egg yolks with 48g of the egg whites in a mixer until light and combined (soft chocolate sponge).
- Melt the butter and set aside to cool. Whisk the remaining 208g of egg whites to a stiff meringue with the caster sugar.
- Fold the flour and cocoa powder into the almond base, fold in the cooled melted butter, then fold in the meringue.
- Preheat the oven to 165°C (gas mark 3).
- Spread the sponge batter evenly on a lined 60x40x1cm tray and bake for 12-15 minutes.
- While the sponge bakes, make the raspberry soaking syrup by combining raspberry purée with stock syrup (2:1).
- Cool the baked sponge and soak lightly with the raspberry syrup.
- Spread the sponge with PĂąte Ă Glacer Brune, let set, then cut into 6cm discs; keep frozen until needed.
- For the lychee panna cotta, bring the lychee purée and whipping cream to the boil, then stir in the softened, strained gelatine until dissolved. Cool to blood temperature and transfer to a piping bag.
- Pipe 15g of panna cotta mix into silicone mini muffin moulds, divide frozen raspberries between them and freeze to set; de-mould and refrigerate.
- For the raspberry mousse, melt the chocolate and whisk the whole eggs and egg yolks in a mixer on a slow speed.
- Cook the sugar to 121°C and slowly pour it over the whisking eggs to make a light, fluffy mixture, cooling to about 40°C.
- Soften the gelatine in cold water and warm the raspberry purée until hot (source text ends here; remaining assembly steps for the mousse, crumble, ice cream, sauce and chocolate spray were not captured).