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Raspberry Cake with Tarragon

27 Jul 2015


A subtle combination of raspberry and tarragon associated to Belcolade origins Vanuatu 44, Belcolade Blanc Selection and almonds. A refreshing and delicious dessert.

Tarragon Mousse


  • 125 g of Full Milk 
  • 10 g of Fresh Tarragon 
  • 250 g of Belcolade Blanc Selection, X605/J or G 
  • 4 g of Gelatine Leave 
  • 125 g of Fresh Cream 35 % 
  • 125 g of Puratos Chantypak

Working Method

  1. Cut finely the tarragon leaves and mix them with the milk. 
  2. Let it boil and cover with a cling film.
  3. Infuse 2 hours before using. 
  4. After infusion, let it boil a second time and pour onto the Belcolade Blanc Selection through a sieve. 
  5. Add the presoaked gelatine. 
  6. When the blend reaches 38 °C, add the whipped cream (fresh cream and Puratos Chantypak) and mix with a spatula. 
  7. Place directly in half-spherical thermoformed moulds of Ø 12 cm to make inserts. 
  8. Add a bottom of Joconde biscuit of the same size and put in the freezer.

Joconde Biscuit (3 trays 60 x 40 cm)


  • 500 g of Whole Egg 
  • 380 g of PatisFrance Amandes Blanchies Poudre 
  • 380 g of Granulated Sugar 
  • 100 g of Flour 
  • 80 g of Butter 
  • 330 g of Egg White 
  • 50 g of Granulated Sugar 

Working method:

  1. Mix in a batter the almond powder, sugar (380 g) and egg yolks, and whip up with the whisk to obtain an aerated preparation. 
  2. Incorporate with a spatula the liquid butter and flour. 
  3. Whip the egg whites and sugar (50 g) and mix slowly to the previous preparation to keep the aerated texture. 
  4. Spread out on a baking paper and bake at 230 °C for 5 min. 
  5. After baking cover with a cling film and store in freezer.

Vanuatu Mousse


  • 125 g of Full Milk 
  • 250 g of Belcolade Origins Vanuatu 44 
  • 125 g of Fresh Cream 35 % 
  • 125 g of Puratos Chantypak 

Working method:

  1. Boil the milk and pour onto the Belcolade Origins Vanuatu 44. 
  2. When the blend reaches 38 °C, add the whipped cream (fresh cream &Puratos Chantypak) by using a spatula. 
  3. Place in thermoformed half-spheres of Ø 14 cm and insert frozen estragon mousses until the Vanuatu mousse reaches the edge of the mould. 
  4. Put again in the freezer.

Raspberries Jam


  • 600 g of Frozen Broken Raspberries 
  • 300 g of Granulated Sugar 
  • 6 g of Pectin 

Working method:

  1. Heat in a pan the pieces of raspberries and add the sugar mixed to the pectin. 
  2. Let it boil until 104 °C. 
  3. Keep it in a bowl covered with a plastic film.
  4. Keep it in a cold place at 4 °C.

Almond Lemon Crumble


  • 270 g of Cold Butter 
  • 300 g of Granulated Sugar 
  • 300 g of PatisFrance Amandes Blanchies Poudre 
  • 2 pcs of Rasped Fresh Lemon Peel 
  • 360 g of Flour 

Working method:

  1. Mix all the ingredients with a mixer until you obtain a dough. 
  2. Make a bottom of 6 mm of thickness and cut rounds of Ø 16 cm. 
  3. Bake those bottoms in buttered circles of the same Ø in an oven at 180 °C for ± 20 min. 
  4. When they come out the oven, spray with melted cocoa butter and keep in a dry place.

Chocolate Glaze


  • 150 g of Full Milk 
  • 150 g of Fresh Cream 35 % 
  • 500 g of Glucose 
  • 1 kg of Belcolade Lait Clair, H411/J 
  • 1 kg of Puratos Miroir l’Original Neutral 
  • 5 g of Titanium White 

Chocolate Glaze:

  1. Boil the milk, cream and glucose in a pan.
  2. Pour onto the Belcolade Lait Clair. 
  3. Add the pre-soaked gelatine. 
  4. Add the glazing Puratos Miroir l’Original Neutre and the titanium white. 
  5. Pass through a sieve. 
  6. Mix well by using a hand mixer.
  7. Keep in a fresh place covered with a plastic film for 24 hours. 
  8. Use at maximum 38 °C.

Final Assembly

  1. De-mould the frozen mousses and cover with the chocolate glaze. 
  2. On the bottom of the baked crumble, pour the raspberry jam and above the Vanuatu estragon mousse. 
  3. Decorate at your convenience. 
  4. Keep in a cold place at 4 °C.

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