Chocolate Raspberry “Delice”

Chocolate Raspberry “Delice”

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  • Sub Category Name
  • Recipe Source Name
    Real High Tea Australia Volume 2


Flourless cocoa sponge
  • 30g butter
  • 50g almond paste 50%
  • 25g egg yolks
  • 125g egg whites
  • 40g sugar
  • 125g dark chocolate
  • 5g cocoa powder
Lemon verbena cream
  • 2g lemon verbena leaves
  • 110g milk
  • 3g gelatin leaf
  • 140g ivory chocolate
  • 140g whipping cream 35%
40% milk chocolate mousse
  • 100g milk
  • 60g egg yolks
  • 40g sugar
  • 6g gelatin
  • 135g milk chocolate 40%
  • 180g whipping cream 35%
Raspberry confiture
  • 100g raspberry purée
  • 100g raspberrry frozen
  • 200g sugar
  • 6g pectin
  • 6g red currant purée
Chocolate crumble
  • 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.
Lemon verbena cream
  • 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.
40% milk chocolate mousse
  • 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.
Raspberry confiture
  • Cook the sugar to 121°C and add the raspberry. Cook to 60% brix. Let cool.

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