Karen’s Chateau du Chambord Framboise recipe
The tricky part of this impressive dessert is making the domes – but care and patience will reward you with big compliments from your guests.
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Cooking tools:
- Kitchen torch
- Cookie cutter
- Piping bag
- Fine-mesh sieve
- Candy thermometer
- Balloon
- Glass
- Refrigerator
- Oven
- Hand mixer
- Mixing bowl
- Baking pan
- Cooling rack
- Saucepan
- Baking sheet
- Parchment paper
- Nonstick skillet
- Metal tray
- Spoon
- Kitchen shears
- Plate
- Pitcher
Ingredients
- 190g caster sugar
- 140g unsalted butter, softened
- 2 eggs, beaten
- 40g cocoa powder
- 50g self-raising flour
- 50g dark chocolate chips
- 2 tbsp Chambord liqueur
- 600g 70% dark chocolate, broken into pieces
- edible gold dust
- 100g mascarpone
- 100g double cream
- 3 tbsp icing sugar
- ½ tsp vanilla extract
- 125g raspberries
- 2 tbsp caster sugar
- 1 tbsp Chambord liqueur
- 125g extra-thick double cream
- 75ml muscat or other sweet dessert wine
- 500g raspberries
- juice of ½ lemon
- 2 tbsp icing sugar
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