Ricetta

CARAMEL RASPBERRY PETITS GATEAUX

ALMOND SOFT BISCUIT

Beat the egg whites and 70gr of granulated sugar. Beat the egg yolks and 50gr of granulated sugar. Sift the almond flour. Combine egg whites and yolks and add the flours in different phases. Lay it down on the SPV Silicone mat at a 1cm thickness and cook in the oven for 6 minutes at 220˚C. Let it cool down and take it away from the SPV silicone mat.

INSERT RASPEBERRY AND COCOA GRUE

Hydrate the gelatine in cold water and squeeze it. Heat both the purées, add sugar, grated tonka bean and gelatine, mix it all to avoid the creation of bubbles and add cocoa gruè. Put in a spheare mould PX4313 and cool down at -20˚C.

SAVORY CARAMEL BAVARESE

Make caramel with granulated sugar and glucose, add boiled cream to it, heat at 80˚C and mix while you add egg yolk and gelatine that has been hydrated and squeezed. Let it cool down and at 30˚C add semi-beated cream and salt. Put it in DROP moulds for monoportions PX4302.

CARAMEL GLAZE

Put sugar and water in a pot and heat at 152°C, add honey at 120°C, take it away from the fire, add boiled cream and mix it all. Combine 35gr of granulated sugar with corn shark, put it in the glaze and make it boil.Take it away from the fire, mix and add gelatine and golden powders. Let it cool down. Glaze it at 36°C.