Coco-raspberry Opera - Puratos Australia

Ingredients

• Whisk first 3 ingredients for 10 minutes
• Mix butter and flour into above mix
• Make a meringue with whites and sugar, fold through mixture
• Spread onto silpat mats and bake for 8-10 minutes at 200°C in deck oven
• Mix Hazelnut meal and coconut
• Make a meringue with whites and sugar, fold through dry ingredients
• Bake for 25 minutes at 160°C
• Warm up chocolate
• Heat up coconut cream, pour over chocolate, add Trimoline and combine
• Mix chocolate into cream mixture and emulsify butter last
• Let set before use
• Mix cold water with Cremyvit to make custard
• Whisk butter and icing sugar till fluffy, add custard while mixing
• Warm up Topfil Raspberry and add to above
• Warm up some Topfil Raspberry and add melted gelatine
• Combine with the rest and spread onto frozen cake
• Glaze with Harmony before serving