Couleur framboise

Recipe for 3 half-spheres of 4 servings


Ingredients

Sicoly


No added sugar frozen Alphonso mango purée
Frozen passion fruit purée
Lime strip zests

Lime

shortbread biscuit


ingredients :

  • 500 g Flour T45
  • 10 g Salt
  • 350 g Sugar
  • 6 g Sicoly® lime zest vermicelli
  • 50 g Baking powder
  • 150 g Egg yolks
  • 325 g Butter

process :

Mix together all ingredients (not for too long or too high-speed), then cut out circles of 14 cm diam. Bake in the oven at 160°C for 20 minutes.

Milk chocolate and lime

cream


ingredients :

  • 190 g Single cream
  • 35 g Sugar
  • 3 g Gelatine
  • 3 g Sicoly® lime zest vermicelli
  • 55 g Egg yolks
  • 114 g Couverture milk chocolate
  • 18 g Water

process :

Heat the cream. Mix together sugar and egg yolks, add the zest and pour onto the hot cream. Cook at 85°C then pour onto the chocolate and mix together. Pour into 8cm diam. half-spheres, allowing 120 g per half-sphere.

Mango and passion fruit

caramel


ingredients :

  • 260 g Sugar
  • 155 g Cream
  • 300 g Sicoly® sweetened mango purée
  • 320 g Butter
  • 500 g Glucose
  • 500 g Sicoly® sweetened passion fruit purée
  • 4 g Sea salt flakes

process :

Make a caramel and deglaze with the cream and the SICOLY® passion fruit and mango purees, then reheat to 106°C. Pour over the sea salt flakes. When the caramel reaches 35°C, add the butter, mix together and place between two flourless chocolate sponge discs.

Raspberry

mousse


ingredients :

  • 250 g Sicoly® sweetened raspberry purée
  • 175 g Italian meringue
  • 48 g Water
  • 8 g Gelatine
  • 250 g Whipped cream

process :

Gently warm the SICOLY® raspberry puree then add the melted gelatine, mix with the Italian meringue and finally, the whipped cream. Place in 12 cm half-spheres.

Assembly and finishing


Place the raspberry mousse in the half-sphere, smooth the sides and add the chocolate insert and the mango-passion fruit caramel, add more raspberry mousse and smooth over. Place in deep freeze then unmould and glaze with red topping, then place on the lime shortbread biscuit. Decorate with SICOLY® raspberry, silver leaves and white macaroons.