Recipe of the month

RASPBERRY CIRCUS

WHITE AND RED SHORTBREAD

• Butter 90 g
• Icing sugar 90 g
• Almond powder 35 g
• Salt "fleur de sel" 2 g
• Egg 50 g
• Tomato red colouring (water based) as nec.
• Flour 190 g
• Corn starch 45 g

Mix butter with sugar and salt, add egg (with or without colouring). Add remaining powders and refrigerate for 24 hours. Roll out to 3 mm and make a checkboard effect. Line 8 cm diameter rings and leave to rest for 24 hours before baking at 150°C for 20 minutes.

ELDER FLOWER ‘PAIN DE GÊNES’ ALMOND SPONGE

• Almond marzipan 70% 190 g
• Elder flower liquor 30 g
• Eggs 170 g
• Flour 35 g
• Baking powder 3 g
• Butter (Elle & Vire) 60 g

Whip marzipan with liquor and 20 g egg. Add remaing egg in three times. Regularly scrape edges. Fold in sifted powders, finish with melted butter. Pour into shortbread rings. Bake at 170°C for 12 minutes.

RASPBERRY COMPOTE

• Fresh raspberry 200 g
• Caster sugar 10 g
• Pectin NH 1 g
• Lemon juice 10 g

Heat raspberries and add sugar mixed with pectin. Bring to a boil before adding lemon juice. Half way through baking the ‘pain de genes’ sponge, garnish with raspberry compote. With remaining compote, fill 3.5 cm diameter rings and blast freeze.

VANILLA ELDER FLOWER WHIPPED GANACHE

• Full cream milk 50 g
• Vanilla bean 1 piece
• Elder flower liquor 50 g
• Potato starch 3 g
• White chocolate 70 g
• Cream 35% fat 80 g

Heat milk with vanilla bean and liquor. Add starch and boil. Pour onto white chocolate and blend before finishing with cold cream. Refrigerate for 24 hours, whip and pipe balls around the confit. Flatten with a guitar sheet and blast freeze.

NEUTRAL GLAZE

• Water 250 g
• Lemon juice 10 g
• Glucose 55 g
• Caster sugar 150 g
• Caster sugar 50 g
• Pectin X58 5 g

Heat water with lemon juice, glucose and 150 g sugar. Add remaining 50 g sugar with pectin and boil. Refrigerate overnight before glazing hot onto the compote and whipped ganache.

RASPBERRY CREAM

• Raspberry puree 80 g
• Glucose 5 g
• Gelatin mass (200 bloom) 12.5 g
• Inspiration framboise (Valrhona) 100 g
• Cream 35% fat 140 g

Heat puree with glucose, add melted gelatin mass and pour onto melted chocolate. Emulsify with hand blender and add cold cream before refrigerating (4°C).

ASSEMBLY

Fill shortbread shells with pain de genes sponge, fresh raspberries, raspberry compote and whipped ganache. Glaze and decoration.