Gluten Free Streusel
Cut the butter in small cube. Mix all the ingredients in the mixer with paddle attachment until crumble. Keep in the fridge few hours to rest. Bake 25 minutes at 150C.
Raspberry Pressed Sable
Mix everything and press the pressed sable in a 10 cm mold. Pressing down evenly. Remove from the ring and keep in the fridge until ready to use.
Valrhona Raspberry Inspiration Whipped Ganache
Bring to boil the 220 gr heavy cream, raspberry puree, glucose and beet. Add the gelatin. Pour over the chocolate and mix with the hand blender. Add the cold cream and let set in the fridge for 12 hours.
Raspberry Cream
Blend everything with the hand blender. Keep ion the fridge for 1 hour and mix again with the hand blender.
Assembly
Pipe whipped ganache on top the pressed sable. Pipe raspberry cream. Decorate with fresh Raspberries
Ingredienser
Gluten Free Streusel
- 200 gr muscavado sugar
- 180 gr cold butter
- 40 gr Sosa lyo raspberry powder
- 80 gr rice flour
- 75 gr potato starch
- 75 gr Maltosec Sosa
- 7 gr Goma Guar Sosa
- 250 gr Almond flour
Raspberry Pressed Sable
- 285 gr streusel
- 5 gr cocoa butter
- 30 gr clarified butter melted
- 50 gr crispy raspberry Sosa
- 90 gr Valrhona Inspiration Raspberry
Valrhona Raspberry Inspiration Whipped Ganache
- 70 gr raspberry puree
- 220 gr heavy cream
- 30 gr lyo Beet Sosa powder
- 7.5 silver gelatin sheet
- 25 gr glucose
- 110 gr opalys white chocolate
- 100 gr valrhona Raspberry Inspiration
- 500 gr cold heavy cream 35%
Raspberry Cream
- 400 gr raspberry puree
- 80 gr simple syrup
- 30 gr Gelcrem cold Sosa
- 30 gr lemon juice
