Chocolate Raspberry “Delice”
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- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea Australia Volume 2
Ingredients
Flourless cocoa sponge- 30g butter
- 50g almond paste 50%
- 25g egg yolks
- 125g egg whites
- 40g sugar
- 125g dark chocolate
- 5g cocoa powder
- 2g lemon verbena leaves
- 110g milk
- 3g gelatin leaf
- 140g ivory chocolate
- 140g whipping cream 35%
- 100g milk
- 60g egg yolks
- 40g sugar
- 6g gelatin
- 135g milk chocolate 40%
- 180g whipping cream 35%
- 100g raspberry purée
- 100g raspberrry frozen
- 200g sugar
- 6g pectin
- 6g red currant purée
- 30g flour T55
- 50g ground almonds
- 6g cocoa powder
- 16g brown sugar
- 500mg sea salt
- 35g butter
Methods and Directions
Flourless cocoa sponge- Melt the chocolate at 45°c, then add the softened butter.
- Add the yolks to the chocolate, then the whipping egg white mixture and cocoa powder.
- Spread on a baking paper with 1cm thickness and bake at 200°C for 18 minutes.
- Bring the milk and infused lemon verbena leaves to boil. Add the soaked gelatin, strained.
- Pour the hot mixture to the ivory chocolate and add the foamy whipping cream when at 35°C.
- Cook milk, sugar and egg yolks as custard, mix well with melted milk chocolate.
- At 35°C, mix well with foamy whipping cream and soaked gelatin.
- Cook the sugar to 121°C and add the raspberry. Cook to 60% brix. Let cool.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/04/2024
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