M'ama

Raspberry shortcrust pastry

Weigh all the ingredients separately. Cut the butter into regular cubes and store it in the refrigerator. Sift together the icing sugar, fruit powder and colour. In a planetary mixer fitted with the paddle attachment, sand the following ingredients: icing sugar, dried fruit flour, flour, salt, lemon zest and butter. Mix without adding air bubbles. Finish the dough with the eggs and egg yolks. Store in the refrigerator at +4C for at least 3 hours then roll out everything to 2.5 mm approximately 850 g per 60x40 sheet. Cook in a fan oven at 160°C with the valve open, after lining the moulds. Cooking time will vary based on the size, height, shape and type of oven used.

Almond financier biscuit

Weigh all ingredients separately. Sift together the following ingredients: icing sugar, invert sugar, pistachio flour, flour, baking powder and salt. Place them in a planetary mixer fitted with the paddle attachment, add the egg white, mix for 2 minutes at low speed. Melt the butter at 45/50°C and combine it with the other ingredients in the mixer. Refine the structure well. Leave to rest in the refrigerator for 1/2 hour before cooking.

Raspberry compote

Weigh all the ingredients separately. Mix the pectin well with the sugar. In a saucepan, heat the fruit pulp with the glucose, add the sugar and pectin mixture, then bring to the boil. Cool and store in the refrigerator.

Whipped coconut ganache

Weigh all ingredients separately. In a saucepan, heat coconut pulp, glucose syrup and invert sugar to 60°C. Melt the chocolate at 45°C. Pour a small part of the liquid over the chocolate and rub. Repeat the operation until a smooth and shiny consistency is obtained (temperature above 35°C). Mix to refine the structure and add cream, the second quantity of coconut pulp and liqueur. Store in the refrigerator for at least 6 hours. Whip the mixture in a planetary mixer fitted with the paddle attachment until you obtain a light whipped consistency, to be used with a piping bag. Dress the ganache in the appropriate moulds, blast chill.

Spray raspberry icing

Weigh all the ingredients separately. Heat the Absolute Crystal, the raspberry pulp and the red color L10 in a pan of the right size and finally add the ruby ​​red color M03. Filter into another container and cover tightly with film. Store in the refrigerator for at least 12 hours. If you want to frost cold, use 20/24°C. If you want to frost hot, use 75°C.

Pistachio cream soup

Melt the white chocolate at 55°C, add the pistachio cream and the lemon zest. Bring the milk with the glucose to the boil, add the previously molded gelatine. Pour the milk little by little onto the chocolate, rubbing vigorously, until you obtain an elastic and shiny centre, a sign of a well-established emulsion. Mix for 2 minutes to refine the structure, taking care not to incorporate air bubbles. Check that the mixture is above 35°C (BKKO melting point), then add the cold liquid cream. Mix again, taking care not to incorporate air bubbles. Let it crystallize in a covered container in the refrigerator at +4°C for at least 6 hours.

Assembly

Cut a disc of pistachio biscuit 18 cm in diameter. Cook it on a FOROSIL64 perforated mat in a pre-heated oven at 165°C for approximately 16 minutes with the valve open. When the biscuits are cooked, waterproof them with cocoa butter melted at 45°C. Place the previously cupped financier biscuit in a 16cm diameter circle. To freeze. Wrap the compote and dress it in the centre. Break down again. Prepare the pistachio mousse and pour it into the mold. To break down.

Finish

Heat the icing to between 24/25°C and mix in a jug, taking care not to incorporate air bubbles. Place the cake on a wire rack and frost. Wait a few seconds and then clean the edges and place on the biscuit.

Decoration

Whip up the whipped coconut ganache and let it crystallize in the fridge. Using a pastry bag fitted with a Saint Honoré nozzle, dress the edges. Position the decoration.