Chocolate Raspberry Verrine by Chefs Josh Johnson & Donald Wressell | Pastry Arts
Chocolate Raspberry Verrine inherent flavor notes of West African cacao come to life in this light and fresh dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.
Ingredients
- 250 g organic heavy cream
- 250 g organic whole milk
- 100 g free range organic egg yolks
- 50 g organic pure cane granulated sugar
- 240 g 72% Onyx Guittard Chocolate
- 200 g fresh raspberries
- 20 g pure cane granulated sugar
- ½ tsp lemon juice
- 115 g unsalted butter
- 1 g sea salt
- 125 g natural almond meal
- 145 g pure cane granulated sugar
- 120 g sliced natural almonds
- 75 g unbleached all-purpose flour
- 453 g heavy cream
- 1 vanilla bean, split and scraped
- Chocolate décor
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