Raspberry & Sage - Puratos

Ingredients

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.

Description

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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