Raspberry dessert composed of
– raspberry mousse,
– pistachio crisp,
– raspberry jelly,
– red fruit compote.
Equipment used
– Silikomart Essential mold
– Ancel 210 bloom gelatin
– Pavoni Raspberry mold
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Moule Pavoni Framboise
Ingredients
Raspberry Mousse
✔160g raspberries
✔3g gelatin
✔100g heavy cream
✔35g granulated sugar
Raspberry Jelly
✔150g strained raspberries
✔3g gelatin
✔20g granulated sugar
Pistachio Crisp
✔30g white chocolate
✔50g pistachio praline
✔20g crêpes dentelles
Red Berry Compote
✔60g blended strawberries and raspberries
✔10g granulated sugar
✔1g NH pectin
✔red food coloring
White velvet spray
The recipe
For 3-4 entremets
Pistachio Crunch
✔30g white chocolate
✔50g pistachio praline
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the pistachio praline. Mix gently. Roll out between two sheets of parchment paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mold. Place in the freezer until ready to assemble.
Raspberry Mousse
✔160g raspberries
✔3g gelatin
✔100g heavy cream
✔35g granulated sugar
Blend the raspberries and strain to remove the seeds. Place the gelatin sheets in a bowl of cold water. Pour the raspberries into a saucepan with the granulated sugar and heat. Remove from heat, add the drained and softened gelatin. Stir and set aside. In a bowl, pour in the very cold heavy cream and whip it with an electric mixer along with the sugar.
Add the previous mixture and stir gently.
Fill the Silikomart Essential 80 mold with raspberry mousse.
Place the pistachio crisp in the freezer.
Leave it in the freezer overnight.
Raspberry Jelly
✔150g strained raspberries
✔3g gelatin
✔20g granulated sugar
Blend the raspberries and strain them to remove the seeds. Pour the raspberries into a saucepan with the granulated sugar. Place over heat. Off the heat, add the gelatin, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food coloring because the raspberries lose their color when heated. Stir, then let cool slightly before pouring into your Pavoni raspberry mold. Refrigerate until the jelly sets, then transfer to the freezer.
The next day, remove the desserts from the molds and immediately apply the white velvet spray.
Red Berry Compote
✔60g blended strawberries and raspberries
✔10g granulated sugar
✔1g NH pectin
✔red food coloring
In a small bowl, mix the granulated sugar and NH pectin.
In a saucepan, heat the 60 g of blended strawberries and raspberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food coloring, as the strawberries lose their color when cooked. Stir to combine. Set aside to cool slightly.
Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse the stencil and repeat the process for each plate.
Place your raspberry dessert and the raspberries in jelly on your serving plate. I added a little red fruit coulis to the hollows of each raspberry.
Refrigerate for at least 3 to 4 hours to allow it to thaw completely before serving.
I garnished it with a small plum blossom.
