Raspberry Crémeux with Vanilla Sablé Recipe
A bright pink just set raspberry mousse is encased in white chocolate for this knockout dessert from Stuart Collins.
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 www.greatbritishchefs.com.
Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Mixing bowl
- Whisk
- Rolling pin
- Refrigerator
- Kitchen scale
- Cookie cutter
- Spatula
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
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