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
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|
Recette de Dome de Framboises à la Rose et au Chocolat Blanc
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
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.
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
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|
|my finished cakes|
Oh boy, pastry is fun.