7.7.12

Red Raspberries, White Roses

Raspberries are of abundance this summer season in Paris. These tart red fruits, along with other antioxidant rich berries cover the counters from street markets to pastry shops, looking ever so plump and enticing. I thought it would be a dear shame for me not to exploit their blatant availability and obnoxious corpulence to make something sweet and exquisite. It would also provide the perfect excuse for me to test-drive my new half-sphere silicon cake mould.

If strawberries go with cream, what do raspberries go with…?
White chocolate of course!
So I decided to pair the tartness of the raspberries with the sweet richness of white chocolate bavarian cream. But just to be a little different, I added a little rose water into the mousse for a subtle floral note and lightness.

I shall name this cake

Retro Red Raspberry
Raspberry and Rose Rock
Red Raspberries, White Roses
Raspberry and Rose Romance
Ruby Raspberry
Raspberry Rose Rush

Mmm..
But don't you think all foods sound more delicious in French..?

Dome de framboises à la rose et au chocolat blanc

Yeah let's stick with that one for now.


Dome de Framboises à la Rose et au Chocolat Blanc



Upon dissection...




Recette de Dome de Framboises à la Rose et au Chocolat Blanc


Dacquoise
115 g egg whites
40 g sugar
100 g ground almonds
115 g powdered sugar
natural vanilla extract


1) Combine ground almonds and powdered sugar
2) Whisk egg whites and sugar until firm
3) Add dry ingredients to meringue and fold with spatula until just incorporated
4) Place into a pastry bag with a 10mm pastry tip
5) Pipe spirals onto baking tray that has been lined with non-stick baking paper
6) Sprinkle tops with powdered sugar 
7) Bake at 170 degrees C until browned
8) Cut into regular circle shapes to fit mold with cookie cutter





Raspberry coulis
150 g raspberry puree
25 g sugar
8 g potato starch


1) Combine sugar and potato starch
2) Bring raspberry puree to the boil
3) Add dry ingredients off heat
4) Bring back to boil while whisking fervently
5) Pour into a bowl and cool completely in the fridge


Rose and White Chocolate Bavarian Cream
120 g white chocolate - melted
- - -
130 ml full cream milk
130 ml whipping cream
85 g egg yolks
45 g sugar (divided in two)
50 ml rosewater
4 gelatin leaves - softened in water
- - -
350 ml whipped cream


1) Boil milk and half of sugar
2) Warm up cream just shy of a simmer
3) Whisk egg yolks and other half of sugar
4) Temper yolks with a little milk and return to saucepan
5) Cook until slightly thickened to custard consistency
6) Off heat, add cream, rosewater and gelatin. Whisk well.
7) Combine mixture with melted white chocolate - cool to room temperature, stirring from time to time
8) When cooled, fold whipped cream into the mixture and set aside.


Raspberry glaze
150 g raspberry puree
225 g white pouring fondant
75 g glucose
4.5 gelatin leaves - softened in water


1) Combine fondant and glucose on a saucepan, bring to the boil
2) Add puree, bring back to the boil while whisking well
3) Add gelatin off heat, whisk well
4) Set aside to cool slightly


Montage
1) Using a pastry bag and a 10mm round tip, pipe a layer of bavarian cream onto the half-sphere mould
2) Follow with a small spiral of coulis and a small disk of daquoise
3) Pipe a spiral of bavarian cream, then a spiral of coulis and a medium disk of daquoise.
4) Repeat step three and close the mould neatly with the largest disk of dacquoise
5) Freeze well before unmoulding
6) Glaze with raspberry glaze over a grill and place onto a cardboard cake round (may need 2 or 3 layers depending on the temperature of your glaze and cake)
7) Decorate to your heart's content


cakes in the silicon mould
before glazing
my finished cakes

Oh boy, pastry is fun.

bises,
Talita

57 comments:

  1. Anonymous17.10.12

    So amazing thank you so mush

    ReplyDelete
  2. Anonymous17.10.12

    How long can I keep it in the fridge thank you

    ReplyDelete
    Replies
    1. Hi! These should keep for 2 or 3 days in the fridge :) Thanks for the question

      Delete
  3. Hello Talita,
    I just found your blog, and have to say everything looks so beautiful and delicious! Your glaze is perfect, do you always use pouring fondant for glazing?

    ReplyDelete
  4. Hello Talita,
    i just found your blog from pinterest and must say your desserts
    are just woooooooowww...

    ReplyDelete
  5. Anonymous3.10.13

    hi Talita, may i know how much water needed to soften the gelatin?
    Thank you.

    ReplyDelete
    Replies
    1. Half a bowl full! Just make sure the gelatin leaves are fully submerged in water, and make sure your water is cold!

      Delete
  6. Anonymous9.10.13

    Hello Talita, do i need to whip the the whip cream until firm ?Thanks

    ReplyDelete
    Replies
    1. Yes you do! thanks for the question

      Delete
  7. hi talita,
    i m from hong kong and so excited to see all these beautiful cakes!!! i just bought the so good magazine yesterday and i will have a look at your coverage tonight! just wondering what actually is white pouring fondant? is it pectin? Thanks!

    Carrie

    ReplyDelete
  8. Anonymous1.2.14

    Hi Talita!

    The cakes are so pretty, think I am going to make them next week. :-)

    Just wondering ... what is "white pouring fondant"? Is there a substitute? :-)

    Thank you.

    Eva



    ReplyDelete
  9. Hi Talita

    What is the size of the mould?

    ~Fun

    ReplyDelete
  10. Anonymous6.9.14

    Hello Talita!

    Just wondering what the size of the domes are and how many servings does this recipe yield?

    Thank you!
    Lindsey

    ReplyDelete
  11. This one is very good, can i have more recipes?!

    ReplyDelete
  12. Is it necessary to keep these cakes in fridge.
    Am staying in Dubai and here we have a humid climate (45- 50 degree sometimes). I have an outdoor party next week and I want to make this CAKE.
    So I would like to know how long this CAKE will sit in room temp or in air conditioned room without any damage.
    Can u please tell me..

    ReplyDelete
  13. This comment has been removed by the author.

    ReplyDelete
  14. Anonymous4.5.16

    Hi Talita, I cannot find white "pouring" fondant, only found solid fondant. Can I substitute this with something else?

    ReplyDelete
  15. This comment has been removed by the author.

    ReplyDelete
  16. Donaree Graham11.8.16

    Hi Talita,could corn starch be used to substitute the potato starch?

    ReplyDelete
  17. Hi there, sounds delicious! Is there a metric unit recipe instead of imperial? I want to get the measurements correct.

    ReplyDelete
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