Mother’s Cuddle by Leonardo di Carlo | Pastry Arts

Ingredients

• 250 g unsalted butter, 85% butterfat
• 250 g granulated sugar
• 125 g almond powder
• 125 g chopped puffed rice
• 250 g type 00 flour, W150-160
• 300 g almond paste, 50%
• 300 g whole milk
• 15 g finely grated lemon zest
• 250 g Italian meringue
• 400 g heavy cream, 35% fat, whipped to soft peaks
• 13 g gelatin sheets, bloomed and melted
• 240 g super-fine granulated sugar
• 160 g powdered glucose DE 30
• 240 g egg whites
• 160 g dextrose
• 640 g raspberry puree
• 630 g super-fine granulated sugar
• 420 g dextrose
• 265 g liquid inverted sugar
• 265 g glucose syrup DE 62
• 50 g gelatin sheets (gold), bloomed
• 250 g cocoa butter, chopped
• 3 g red food coloring powder