Raspberry Crémeux with Vanilla Sablé Recipe - Great British Chefs

Ingredients

• 250g of raspberry purée
• 55g of egg, beaten
• 55g of egg yolk
• 120g of caster sugar
• 1 1/2 gelatine leaves, soaked in cold water for 10 minutes to soften
• 80g of unsalted butter, softened
• 200g of white chocolate
• 20g of cocoa butter
• 100ml of yuzu juice
• 150ml of sugar syrup
• agar agar, as needed (no more than 2.5g)
• 250g of plain flour
• 2g of salt
• 200g of unsalted butter
• 1/2 vanilla pod
• 100g of icing sugar
• 2 egg yolks
• sorrel
• edible flowers, Stuart uses Zallotti blossom