Raspberry mousse, whipped cream, raspberry pâte de fruit, vanilla shortbread and pink glaze by Chris Ford, Executive Pastry Chef of Beverly Wilshire Hotel in Beverly Hills, CA.
Yield: 25 individual pieces
(Note: There will be leftover shortbread dough for re-rolling and stock for freezer.)
- 3.5 oz/100 g Valrhona Opalys white chocolate
- 17.6 oz/500 g Felchlin Frambonosa
- 9 oz/255 g heavy cream
- 10 sheets gelatin, bloomed
- 4.4 oz/125 g egg yolks
- 0.07 oz/2 g red food coloring
- 0.1 oz/3 g freeze dried raspberry powder
- 0.03 oz/1 g beet powder
- 28.2 oz/800 g whipped cream (medium stiff peaks)
1. Melt white chocolate and Frambonosa over double boiler.
2. Bring unwhipped cream to boil (200 °F) and dissolve bloomed gelatin into it. Immediately temper hot cream into yolks. Strain anglaise into melted chocolate and stir to emulsify into smooth ganache. Add coloring, raspberry and beet powder to dissolve into ganache. Fold 25% of the whipped cream into ganache and the following 75% once it has been fully combined. Set in shallow container to set overnight.
- 1.76 oz/50 g confectioners’ sugar, 10X
- 17.6 oz/500 g heavy cream
Dissolve confectioners’ sugar into cream and whisk to medium peaks.
Raspberry Pâte de Fruit:
- 2.2 lb/1 kg raspberry puree, fresh
- 38.8 oz/1100 g granulated sugar, divided
- 0.8 oz/23 g high methoxyl pectin
- 1 oz/30 g glucose
- 0.5 oz/16 g citric acid
1. Place purée in a large heavy sauce pan and heat to 120°F.
2. Combine 3.5 oz/100 g sugar and pectin and whisk into puree. Bring to a boil, stirring continuously.
3. Add remaining 2.2 lb/1 kg sugar and glucose. Cook to 223°F. Remove from heat and stir in citric acid. Deposit into ¾” spherical silicone molds.
- 8.8 lb/4 kg all-purpose flour
- 0.5 oz/15 g salt
- 5.51 lb/2.5 kg unsalted butter
- 42.32 oz/1200 g brown sugar
- 9.4 oz/268 g heavy cream
- 12.7 oz/360 g egg yolks
- 1.3 oz/37 g vanilla
1. Sift flour and salt together and set aside.
2. Cream together butter and sugar. Add the cream, yolk and vanilla and mix to emulsify. Add sifted dry ingredients, mix and scrape down. Mix for another minute on medium speed.Hold in walk-in until dough is firm, then sheet to ¼” thick.
3. Cut into 3.5” circles, then punch the center out to make a ring. Bake at 325°F until golden brown.
- 21 oz/600 g Opalys white chocolate
- 14 oz/400 g sweetened condensed milk
- 21 oz/600 g granulated sugar
- 21 oz/600 g glucose
- 10.5 oz/300 g water
- 1.4 oz/40 g gelatin, bloomed
- 2.8 oz/80 g white liquid coloring
- 0.14 oz/4 g red food coloring
- 0.35 oz/10 g freeze dried raspberry powder
1. Combine the chocolate and sweetened condensed milk together.
2. Bring sugar, glucose and water to a simmer. Dissolve gelatin in sugar/water mixture. Strain into chocolate and let stand for 2 minutes. Using an immersion blender, completely emulsify while adding the coloring and raspberry powder.
3. To glaze shortbread rings, use glaze at 95°F ; glaze shortbread while frozen.
- 2 fresh raspberries
- 1 3.5” disc of puff pastry (purchased or house-made) for each serving
Place puff pastry on gold board with glucose to adhere. In a triangle form, place the raspberry pâte de fruits in the 3 “corners” of the triangle. With a large French closed star pastry tip, pipe the raspberry mousse into three spaces in between each pâte de fruit. In between each pâte de fruit and raspberry mousse, pipe the whipped cream with a small plain round tip, letting it drape slightly over each side. Place the glazed shortbread ring on top of each tip, aligned with the bottom of the puff pastry.