Raspberry Dome
Get ready to be captivated by the delicate sweetness of the meringue, the rich cocoa notes of the chocolate biscuit, and the smooth and creamy decadence of the vanilla crémeux, all beautifully complemented by the bright and tangy burst of raspberries.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| raspberry puree | 500g |
| butter | 220g |
| egg yolk | 380g |
| egg white | 500g |
| sugar | 730g |
| flour | 70g |
| dark chocolate 65% | 460g |
| cream 35% | 500g |
| vanilla pods | 3 |
| gelatine | 18g |
| water | 210g |
| meringue | 300g |
| semi-whipped cream | 600g |
| glucose syrup | 300g |
| sweetened, condensed milk | 200g |
| gelatine mass | 120g |
| red "Power Flowers" by IBC | QS |
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Soft chocolate biscuit
220g butter - 200g egg yolk - 400g egg white - 220g sugar - 70g flour - 460g dark chocolate 65%
Melt the chocolate with the butter. At the same time, whisk the egg white with the sugar (meringue). Add the egg yolk to the first hot mixture (50°C). Add the meringue in three times to the chocolate mixture. Gently fold in the sifted flour. Bake for 20 min at 180°C.
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Vanilla crémeux
500g cream 35% - 180g egg yolk - 65g sugar - 3 vanilla pods - 6g gelatine
Soak the gelatine in cold water. Boil the cream with the vanilla pods. Mix the egg yolk together with the sugar and add to the hot cream. Heat to 83°C. Add the gelatine. Pour into a half sphere mould of 3cm and freeze.
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Meringue
100g egg white - 145g sugar - 60g water
Boil the sugar and water to 121°C. Pour into a stand mixer with the egg white. Whisk at half speed.
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Raspberry mousse
500g raspberry purée - 12g gelatine - 300g meringue - 600g semi-whipped cream
Soak the gelatine in cold water. Heat the raspberry purée and gelatine to 35°C. Whisk the meringue and add to the mixture. Gently add the semi-whipped cream. Pipe the mousse into a half sphere mould of 8 cm.
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Pink glaze
300g sugar - 300g glucose syrup - 150g water - 200g sweetened, condensed milk - 120g gelatine mass - QS red “Power Flowers” by IBC
Boil the water, sugar and glucose syrup. Add the gelatine mass and sweetened, condensed milk. Add the Power Flowers. Mix and cool down in the fridge for 24 hours. Use at 35°C.
