Recipe for 1 – 56×36 Square Ring
Raspberry Confit
Ingredients
- Ravifruit Raspberry Puree 225g
- Ravifruit Blueberry Puree 115g
- Ravifruit IQF Raspberry Crumbs 115g
- Sugar 65g
- Pectin NH 8g
- Lemon Juice 7ml
- 200 Bloom Gelatine Powder 2g
- Ravifruit Blueberry Puree 20g
Method
- Rehydrate the gelatine with the 20g of blueberry purée. Heat the purées and RAVIFRUIT raspberry crumbs, then add the sugar and pectin. Boil for 2 to 3 minutes, then mix in the lemon juice. Add the gelatine.
Reconstructed Raspberry Chocolate
Ingredients
- Feuillantine 200g
- Streusel 400g
- Raspberry Inspiration Couverture 200g
- Butter 45g
Method
- Chop the streusel, add the feuillantine, then the Raspberry Inspiration couverture and the melted butter. Spread it out immediately in a square ring. Refrigerate.
Streusel
Ingredients
- Brown Sugar 108g
- T55 Flour 108g
- Ground Almonds 108g
- Butter 108g
- Salt 2.15g
Method
- Soften the butter, then add all the ingredients, scatter onto a baking tray and bake at 150°C for 25 minutes. Set aside in a dry place.
Pink Joconde Sponge
Ingredients
- Eggs 405g
- Red Food Colouring 0.16ml
- Icing Sugar 300g
- Ground Almonds 300g
- T55 Flour 80g
- Egg Whites 265g
- Sugar 40g
- Grapeseed Oil 50ml
Method
- Emulsify the eggs, icing sugar, flour and ground almonds for 15 minutes with a flat beater. Slowly add the oil at the end. Stiffen the egg whites with the sugar. Combine the two mixtures. Spread 700g on each 57 x 37 baking tray. Bake at 220°C for 6/7 minutes
Raspberry Cremeux
Ingredients
- Ravifruit Raspberry Puree 720g
- Sugar 105g
- Pectin NH 15g
- Carob Bean Gum 1g
- Egg Yolks 105g
- Butter 165g
Method
- Mix the sugar, pectin and carob bean gum. Heat the RAVIFRUIT raspberry purée and egg yolks to 45°C, then gradually fold in the powders. Heat to 85°C.Cool down to 40°C and mix vigorously while folding in the softened butter.
Key Lime Cream
Ingredients
- Ravifruit Key Lime Puree 135g
- Milk 60ml
- 200 Bloom Gelatine Powder 8g
- Lime Zest 30g
- Eggs 330g
- Sugar 235g
- Butter 310g
Method
- Mix the lime zest with the sugar. Poach the juice, milk, zest, eggs and sugar at 85°C. Remove from the heat and add the gelatine. Fold in the butter at 40°C and mix. Strain, then pour immediately
Assembly
Assemble in a plastic square ring. Spread 800 g of the shortbread at the bottom of the square ring. Spread the hot confit on the sponge and freeze before assembling. Assemble right side up in a plasticsquare ring. Place the sponge/confit on top of the streusel, with the confit on the streusel side.Spread the raspberry crémeux in an even layer. Add the second sponge/confit layer on top,with the confit on the crémeux side. Spread the key lime crémeux in an even layer. Freeze.Cut into squares. Top with raspberries and cover with a thin sheet of Raspberry Inspiration couverture.
Original Recipe by PHILLIPPE RIGOLLOT
