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Recipe Step by Step
TIMUT PEPPER, VANILLA & IVOIRE WHIPPED GANACHE
300g Whipping cream
35g Invert sugar
2g Timut pepper
500g Whipping cream
1 Tahitian vanilla bean
Infuse with the vanilla and the Timut pepper for 20 minutes.
Strain, check the weight and add a little more if necessary.
Add the glucose and invert sugar. Slowly combine the hot mixture at 140°F (60°C) with the melted chocolate, mixing in the center to create an elastic texture and shiny look – This is a sign that you are starting to make an emulsion.
Continue, gradually adding the liquid.
Mix using an immersion blender to form a perfect emulsion.
Add the larger portion of whipping cream.
Store in the refrigerator and leave to set, preferably overnight.
Whip until firm.
FRESH RASPBERRY CONFIT
235g Raspberry purée
160g Absolu cristal neutral glaze
5g Lemon zest
Add the raspberries and zest, and mix gently.
Store in the refrigerator.
ALMOND SHORTCRUST PASTRY
70g Dry butter
15g Almond flour
35g Strong white bread flour
100g Strong white bread flour
As soon as you have a homogeneous mixture, add the remaining flour very quickly.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
LEMON ZEST & IVOIRE PRESSED SHORTCRUST PASTRY
280g Almond shortcrust pastry
210g Crispy wheat flake cereal
3 Lemon zests
200g Cocoa butter
Reduce the temperature of the mixture to 85-90°F (30-32°C).
Strain before use.
To give your spray mix a velvety finish, heat the mixture to 105- 115°F (40-45°C) and spray it onto your frozen product.
Assembly and finishing
Make the whipped ganache and raspberry confit. Beat some of the whipped ganache to give it an airy texture (500g).
Fill 5cm-diameter half-sphere silicone molds with 18g of whipped ganache, then place the molds in the freezer for a few minutes.
Using a melon baller, dig out the center of the whipped ganache, smooth the half-spheres if necessary, then freeze them.
Arrange 18g of pressed shortbread in a 5cm- diameter ring and press down lightly.
Remove from the ring immediately and repeat as many times as required.
Store these rounds in the freezer.
Roll shards of pressed shortbread in a small amount of gold sparkling powder.
Store away from humidity.
Turn out the half-spheres of whipped ganache and place them on the pressed shortcrust pastry rounds.
Use a spray gun to apply spray mix onto the desserts to create a velvet effect.
For the chocolate decorations:
Fill a piping bag with tempered white chocolate.
On a sheet of dipping paper, make 5 to 6cm-diameter rings of couverture chocolate.
Sprinkle with pieces of browned shortbread, top with a second sheet of dipping paper, and gently flatten using a rolling pin.
Leave to set.
Whip the second portion of whipped ganache (650g) to give it an airy texture and transfer it to a piping bag with a plain round 16mm-diameter nozzle, then store in the refrigerator.
Using a dab of whipped ganache, stick a velvet-textured round to the center of the plate.
Fill the center of the half-sphere with fresh raspberry confit.
Set a chocolate ring on the half-sphere.
Using the piping bag, place a droplet of whipped ganache (25g) on the confit.
Arrange dabs of confit on the plate.
Decorate the droplet with a few pieces of browned shortbread and raspberry crispies.