White chocolate & raspberry
genoise
ingredients :
- 300 g White couverting coating
- 150 g Egg yolks
- 250 g Egg whites
- 120 g Flour
- 240 g Butter
- 10 g Sicoly® lemon grated zest
- 200 g Sugar
- 100 g Sicoly® raspberries
process :
Mix together the softened butter and melted white chocolate (avoid overheating). Pour the mixture into a mixer and mix with the paddle attachment. Incorporate the egg yolks and beat until a smooth texture is obtained. Make up a meringue mixture with the egg whites and sugar. Using a plastic spatula, gently mix together the meringue and the previously made mixture. Then fold in the flour and mix until smooth. Spread the mixture over an oven tray and bake in a convection oven at 180°C for 10 minutes.
Poached
blood peach
ingredients :
- 24 Sicoly® blood peach quarters
- 75 g Honey
- 1 (gousse + graines) Vanilla
- 100 g Water
- 50 g Butter
- 40 g Sicoly® lemon juice 100 %
- 15 g Fresh thyme
process :
Place all the ingredients except for the peaches in a pan and cook for 2 minutes over a gentle heat. Add the peach quarters and continue cooking until the peaches are soft. Leave to cool.
Blood peach
mousse
ingredients :
- 500 g Sicoly® blood peach purée
- 100 g Italian meringue
- 5 Gelatine leaf
- 300 g Whipped cream
process :
Soak the gelatine leaves in very cold water. Warm up a small quantity of the SICOLY® blood peach purée and add the leaf gelatine, then add the remaining purée. Mix the Italian meringue into the purée and gelatine leaf mixture. Then carefully mix the whipped cream into the above preparation
Raspberry
mousseuse
ingredients :
- 400 g Sicoly® sweetened raspberry purée
- 100 g Syrup (50% water - 50% sugar)
- 5 Gelatine leaf
process :
Warm up the syrup and add the gelatine leaves, previously soaked in cold water. Add the SICOLY® raspberry purée and leave to set slightly. Beat the preparation in a mixer until it reaches three times its initial volume. Arrange the preparation in a circle 18 cm across and 0.7 cm thick.
Raspberry
toping
ingredients :
- 1000 g Water
- 40 g NH pectin
- 150 g Sicoly® sweetened raspberry purée
- 400 g Sugar
- 40 g Citric acid solution (50%)
- QS Red colouring
process :
Mix the sugar and pectin together. Heat the water to 40°C and then add the sugar and pectin mixture. Bring to the boil. Remove from the heat and add the citric acid solution. When at 40oC, add the SICOLY® raspberry purée.
Finishing
Cut the white chocolate and raspberry genoise into an 18 cm circle. Pour over a 1 cm layer of blood peach mousse and then add the poached peach quarters. Freeze. Cover a 20cm circle with cling film. Arrange the blood peach mousse in the circle up to half way and insert the round of raspberry jelly mousse. Add another 1cm of blood peach mousse and finish with the white chocolate and raspberry genoise base and blood peach quarters. Apply pressure to ensure a firm assembly. Freeze. When thoroughly frozen, remove the cling film. Apply the topping at 35ºC. Decorate with chocolate and fresh fruit.