Chocolate dome, Gavottes and raspberries
- For 6 Dômes
Ingredients
Biscuit base:
- 24 Gavottes crepes dentelle
- 120g 69% chocolate
- 160g fruit praline
Chocolate mousse:
- 200g 69% chocolate
- 160g semi-skimmed milk
- 330g sweet cream
- 2 sheets of gelatin
Inclusion (filling):
- 250g fresh raspberries
Decoration:
- 125g fresh raspberries
- 60g raspberry coulis
- 13 Gavottes (in pieces to cover the dome)
- Mint leaves
Presentation:
- 6 full Gavottes crêpes dentelle
Preparation
BISCUIT BASE
- Melt the chocolate and praline over a pan of boiling water - Add the Gavottes (broken into pieces). - Spread the preparation to a depth of 3mm on a sheet of baking paper. - Keep cool.
MOUSSE
- Soak the gelatin in cold water. - Boil the milk, add the gelatin and pour over the chocolate. - Stir from the middle outwards. - Whip the sweet cream (not too stiff). Using a spatula, gently incorporate the chocolate into the whipped cream. - Pour into a dome-shaped mould with the chocolate mousse. - Add the fresh raspberries and cover them with mousse. Place in the freezer and keep for one day.
PRESENTATION
- Take the biscuit base and cut a circle the size of the dome. - Remove the entremets from the freezer 1/2 hour beforehand. - Remove the entremets from the mould and place on the biscuit base. Coat the entremets with Gavottes. Arrange the chocolate dome on a plate on a raspberry coulis applied with a brush. - Surround the entremets with raspberries and decorate with one or two mint leaves and a Gavottes crepe dentelle.