Raspberry Royal

Raspberry Royal

CACAO BARRY ZÉPHYRTM WHITE CHOCOLATE
Recipe for a 60 x 40 x 4,5 cm square


Almond success biscuit

Whisk 300 g Egg whites

Combine with
150 g Caster sugar
50 g Brown sugar
6 g Egg white powder

Whisk
250 g Ground almonds
250 g Icing sugar
50 g Potato starch

Bake on a 60 x 40 cm square at 210°C for 10 to 12 minutes.


Blanc FeuilletineTM Crunch

Heat to 30°C
2500 g Blanc FeuilletineTM Crunch

Spread the Blanc FeuilletineTM Crunch on the Almond success biscuit.


Raspberry Compote

Heat to 40°C
1000 g Raspberry puree and
200 g Inverted sugar
35 g Pectin NH

Combine and sprinkle in
275 g  caster sugar

Bring to the boil.
Pour a 1 cm layer into a square and freeze.


ZephyrTM White Chocolate Mousse

Make a custard
Cook at 85°C
250 g Whole Milk
80 g Egg Yolks
45 g Caster sugar

Pass through a conical strainer and pour onto
410 g  Cacao Barry ZéphyrTM White Chocolate
70 g Cacao Barry Mycryo® Cocoa butter

At 27°C, add 690 g Whipped cream (35%fat)