Raspberry & Sage


Working Method

Chocolate Hazelnut Cake
  • Mix all ingredients for 3-5 mins in medium speed until homoge-neous
  • Bake at 180°C for 14-18 mins

Raspberry Jam
  • Heat up the raspberry puree.
  • Mix well with Vivafil Strawberry.
  • Spread onto tray and let set in freezer.

Raspberry Cremeux
  • Warm up cream with raspberry puree.
  • Bloom the gelatine.
  • Make an Anglaise with the raspberry, cream, egg yolks and sugar.
  • Once cooked, mix in gelatine.
  • Let cool to about 35℃. Mix in butter and blend till homogeneus with an hand blender.
  • Let to chill overnight and slightly whip before use.

Sage Ganache
  • Bring the whipping cream to a boil, put in the sage and let infuse for 10mins.
  • Strain away the sage and warm the cream again.
  • Pour over Belcolade Noir Selection and mix well.
  • Let to cool to about 35℃ and mix in butter.

Mousse Lait Selection
  • Warm up Cream (A) and milk together with sage. Let it infuse for minimum 30mins
  • Sieve away the sage leaf.
  • Make an Anglaise with the milk, cream (A), egg yolks and sugar.
  • Poor the anglaise onto the Belcolade Lait Selection. Add the gelatine mass.
  • Mix with a hand mixer.
  • Whip cream (B) to a soft peak.
  • When the temperature of the ganache reaches 35°C fold in the whipped cream.


Complexity level:  

Tegral Satin Moist Cake Chocolate Hazelnut, a complete chocolate hazelnut cake mix with distinctive and nutty hazelnut taste.

Vivafil Strawberry contains more than 20% of real fruit content, with superior bake stable and freeze stable.

Belcolade Noir Selection Cacao Trace, contains of real Belgian Chocolate with its great taste and excellent performance.


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