Raspberry Royal

Make a custard.
Cook at 85°C.

Pass through a conical strainer and pour onto

At 27°C, add

Heat to 40°C

Combine and sprinkle in

Heat until bubbling.
Pour a 1 cm layer into a square and freeze.

Heat to 30°C

Spread the White Feuilletine™ on the Almond success biscuit.

Whip and combine

Add

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