Part 1: Carbon Black Biscuit
Ingredients
Method- 159g Egg Whites
- 150g Granulated Sugar
- 113g Egg Yolks
- 27g Granulated Sugar
- 51g deZaan Carbon Black cocoa powder
- Preheat oven to 165ºC/330ºF.
- Prepare a ½ sheet tray with parchment paper lightly greased.
- In a mixing bowl, start whipping egg whites & 1st quantity of sugar to soft/medium peeks.
- In a separate bowl, whip egg yolks & 2nd quantity of sugar to ribbon stage.
- Once egg mixtures have been whipped, combine 1/3 of meringue into whipped egg yolks.
- Fold in the rest of the meringue in two stages. Note: It need not be completely combined.
- Sift and gently fold in cocoa powder.
- Spread evenly onto prepared sheet tray and bake.
- Bake until sponge is firm to touch for approx. 8-10 minutes.
- Once baked, flip and remove parchment to prevent from sticking and then allow it to cool.
- Cut into 3cm circles. Set aside until ready to use.
Part 2: True Gold Cheese Cremeux (Note: Use this recipe for Crimson Red Cheese Cremeux)
Ingredients
Method- 318g Cream 35%
- 116g Granulated Sugar
- 93g Egg Yolks
- 310g Cream Cheese
- 155g Mascarpone
- 18g Powdered Fish Gelatin (Bloomed)
- 30g deZaan True Gold cocoa powder
- In a bowl, add egg yolks and sugar. Blend to a smooth paste. Set aside.
- In a heat proof bowl, add cream cheese, mascarpone and cocoa powder. Set aside.
- Bring to a boil cream and gradually pour over egg yolk mixture.
- Blend and return to heat. Cook to Nappée (approx. 82ºC/ 179ºF).
- Pour over gelatin and blend with immersion blender.
- Cool to (50ºC/122ºF) and pour over cream cheese mixture.
- Mix with immersion blender. Set aside to cool further until ready to mould.
Part 3: Raspberry Compote
Ingredients
Method- 200g Fresh Raspberries
- 20g Sugar
- 50g Water
- ½ of granny smith apple (diced small)
- In a pot, add all ingredients. Cook on low heat until raspberries & apple are thoroughly cooked.
- Mix with an immersion blender and allow to cool. Set aside until ready to use.
Part 4: Feuillitine Base
Ingredients
Method- 286g Feullitine
- 50g Puffed Rice
- 30g Cocoa Nibs
- 70g Cocoa Butter
- 150g White Chocolate
- 495g Sunflower & Cocoa Nib Praline
- Melt cocoa butter & praline to 45ºC/ 113ºF.
- In a bowl, add rest of the dry ingredients.
- Fold all ingredients until combined.
- Spread on to a silpat and roll to approx. 0.6cm thick.
- Cover and freeze.
- Cut to 5cm disc. Reserve in refrigerator until ready to use.
Part 5: Cocoa Butter Mirror Glaze
Ingredients
Method- 120g Water
- 15g Raspberry Puree
- 250g Granulated Sugar
- 250g Glucose Syrup
- 150g Condensed Milk
- 132g Cocoa Butter Chips
- 75g Powdered Fish Gelatin (Bloomed)
- In a pot add water, raspberry puree, sugar and glucose. Boil until all sugar has dissolved (approx.104º/ 220ºF).
- Remove from heat and pour over condensed milk. Mix with immersion blender.
- Cool mixture to approx. 55-60ºC/130-140ºF and pour over cocoa butter and gelatine. Mix with immersion blender.
- Transfer to a heat proof container. Seal with plastic wrap to surface of glaze and refrigerate overnight.
- To glaze, take out amount needed and warm to approx. 32-35ºC/ 90-95ºF for glazing.
Part 6: Mascarpone Chantilly
Ingredients
Method- 25g Confectioner’s Sugar
- 125g Mascarpone (cold)
- 112ml Cream 35% (cold)
- Prepare a cold mixing bowl by setting a mixing bowl in the refrigerator for minimum of 30 minutes or in freezer for maximum 10 minutes.
- Sift confectioner’s sugar ingredients into a bowl, set aside until ready to use.
- In cold mixing bowl, mix mascarpone and heavy cream until soft peaks form.
- Gradually add dry ingredients until completely incorporated.
- Whisk cream until medium/hard peaks.
- Use immediately or place in refrigerator for later use.
Note: If not used immediately, cream might have to be slightly re-whipped to medium/hard peaks
Part 7: Assembly
Method- Once all components have been made, prepare desired silicone moulds (samurai moulds by silikomart have been used in this recipe)
- Pipe Crimson Red Cheese Cremeux to approx. 1/3 of height of mould. Tap to remove any air bubbles. Freeze until just set.
- Pipe True Gold Cheese Cremeux into mould to approx. ¾ of the way up. Tap to remove air bubbles.
- Place a whole raspberry in the middle and push down lightly.
- Fill center of raspberry with raspberry compote.
- Seal with carbon black biscuit. Pushing down gently to allow cremeux to come up the sides. Freeze until completely set.
- Prepare glaze. Unmould cremeux and glaze.
- Transfer the gateaux to the feuillitine base.
- Finish with two ¼ parts of a raspberry and Mascarpone Chantilly.
