Summery Raspberries and Gavottes
- For 6 people
Ingredients
Raspberry pulp ganache:
- 150g raspberry pulp
- 40g trimoline (or 40 g glucose)
- 270g grated 64% dark chocolate
- 50g butter
- 5cl raspberry liqueur
Crepes dentelle crisp:
- 50g cocoa butter (or unsalted butter)
- 150g milk chocolate
- 50g hazelnut praline
- 5g Guérande salt flower
- 40 Gavottes crepes dentelle (broken into pieces)
Raspberry salad:
- 42 fresh raspberries
- 30g muscovado sugar (or brown vergeoise)
- 15cl raspberry vinegar
- basil and lemon
- Olive oil
- Pepper
Raspberry and vinegar compression:
- 30g syrup (made from a mixture of 5cl water and 20g sugar)
- 200g raspberry pulp
- 10cl raspberry vinegar
- 6g agar agar
Preparation
RASPBERRY PULP GANACHE
- Boil the pulp with the trimoline. - Pour over the chocolate. Stir to make a smooth ganache. - Add the butter in pieces and the raspberry liqueur. - Melt. - Stir together to form a smooth paste.
CREPES DENTELLE CRISP
Melt the cocoa butter with the milk chocolate, heating to a temperature of 45 °C. - Add the hazelnut praline and 5g Guérande salt. - Incorporate the broken Gavottes. - Mix then spread finely between two sheets of baking paper. Flatten with a rolling pin to form a thin crispy base. - Form the required shape and leave to set for one hour in a cool place.
RASPBERRY SALAD
- Combine the muscovado and raspberry vinegar and bring to the boil. - Reduce to 2/3. Season the raspberries with a drizzle of olive oil, the vinegar reduction and pepper.
RASPBERRY AND VINEGAR COMPRESSION
- Combine the syrup, raspberries, vinegar and agar agar. - Bring to the boil, mixing with a whisk, then pour onto a baking tray with raised edges. - Leave to set in a cool place, then cut into pieces.
FINISHES AND LAST MINUTE TOUCHES
- Assemble the crepes dentelle crisp, raspberry compression and crepes dentelle crisp in stainless holders, then the ganache. - Leave in the fridge for 6 hours. - Take out the preparation 20 minutes before arranging the raspberry salad on the cake.