Raspberry Crémeux with Vanilla Sablé Recipe - Great British Chefs

Name: 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

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A bright pink just set raspberry mousse is encased in white chocolate for this knockout dessert from Stuart Collins.

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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.

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