31 Mar 2021
This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants. Click here to know more about the upcoming Belcolade Live Demos and how to register.
Mix all the ingredients in a mixer with blade until they are completely homogenised. Roll the pastry to a thickness of 9 mm and mark out discs 16 cm in diameter. Cook at 170°C in the circles in the oven on a plate with a Silpain. Keep dry after cooking.
Mix the broken raspberries and the sugar in a casserole and cook the mixture at 102°C. Leave to cool before adding the gelatine (pre-soaked in cold water). Add the Cointreau last and cover entirely with a film. Keep in the fridge before use.
Make a ganache with fresh cream and the Belcolade Origins Lait Vietnam 45 Cacao-Trace.
Add the gelatine (pre-soaked in cold water).
When the ganache is at 38°C, add the slightly whipped cream and mix the whole gently using a rubber spatula.
Now mould in circles 16 cm in diameter with a rhodoid tape and put on a plate fitted with a plastic sheet at a rate of 130 g per circle, and freeze the whole before finalising.
Make a crème anglaise with the whole milk, yolks, sugar and vanilla and poach at 85°C.
Add the gelatine (pre-soaked in cold water) and strain directly on the Belcolade Selection Blanc Cacao-Trace
Leave to cool and work the whipped cream in gently using a rubber spatula.
Pour in Silicon quenelle moulds and freeze before use.