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Recipe Step by Step
VEGAN RASPBERRY CRÉMEUX
190g Raspberry purée
65g Mineral water
22g Glucose powder DE 33
2.6g Pectin NH
2.6g Vegan thickener
11g Coconut oil
2.2g Lemon juice
Heat the raspberry purée, water, glucose powder and inulin to approx. 75-85°F (25-30°C).
Add the sugar, pectin and vegan thickener mixture.
Bring to a boil.
Gradually combine with the melted RASPBERRY INSPIRATION and coconut oil, taking care to form a completely smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Mix again and add the lemon juice. Leave to set in the refrigerator.
VEGAN RICE FLOUR SHORTBREAD
130g Almond flour
130g Brown sugar
2.4g Fleur de sel
97g Coconut oil
110g Rice flour
Mix all the ingredients together except the water.
Add the water to give the dough a homogeneous texture.
Roll out to your chosen thickness between two sheets of baking paper.
Leave to rest in the refrigerator for 12 hours.
80g Lemon zest
200g Lemon juice
15g Pectin NH
Zest the lemons using a peeler and blanch three times.
Add the water, lemon juice and the larger portion of sugar.
Leave to candy slowly for 15 to 20 minutes.
Leave to cool at 105°F (40°C).
Add the sugar and pectin mixture.
Bring to a boil.
Mix in a food processor.
Store in the refrigerator.
1500g Frozen whole raspberries
Defrost the raspberries overnight in a bowl.
Hermetically seal using plastic film.
Place in the bain-marie and leave to cook for approx. 3 hours until the raspberries are mostly juice.
Sieve through a muslin or very fine sieve, but do not press.
BASIL-INFUSED RASPBERRY JUICE
450g Raspberry juice
23g Confectioner's sugar
23g Basil leaves
Mix all the ingredients together.
Cold-infuse for 12 hours.
Strain. Set aside.
Assembly and finishing
SQ Raspberries – SQ Basil leaves – SQ RASPBERRY INSPIRATION
Make each recipe.
Set the raspberry vegan crémeux aside in a piping bag with a 6mm nozzle.
Press the vegan rice flour shortbread to a thickness of 2mm between two sheets of baking paper.
Cut into 19 × 2cm rectangles.
Place into 2cm-diameter tubes with a non-stick lining.
Bake at 300°F (150°C) for 20 minutes. Store in a dry place.
Store the lemon confit in a piping bag (no nozzle required).
Carefully cut a few raspberries into shape (approx. 25g/plate).
Temper some RASPBERRY INSPIRATION.
Press down the fruit couverture to form a thin layer between two sheets of transfer paper, then cut into 1.5cm disks.
Leave to set for 12 hours.
Pipe a few dabs of vegan raspberry crémeux into a dish (10g/plate).
Pipe a line of vegan raspberry crémeux (10g) onto the shortbread.
Attractively arrange the raspberries on the shortbread.
Pipe a few droplets of lemon confit onto the shortbread.
Garnish the tips of the crémeux with lemon confit (5g/plate). Finish off your assembly by adding a few basil leaves and the decoration.
Fill a sauce jug with basil-flavored raspberry juice (25g/plate). Pour out at the customer’s table.