UNE PETITE MERVEILLE RASPBERRY DELICE WITH MACADAMIA AND CINNAMON SWEET PASTRY

UNE PETITE MERVEILLE RASPBERRY DELICE WITH MACADAMIA AND CINNAMON SWEET PASTRY

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Rafael Del Rio.
Naomi Elizabeth Kilpatrick

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Raspberry Sphere
  • 50g sugar syrup (1:1 ratio)
  • 3g gold leaf gelatin
  • 150g seedless raspberry purée
Macadamia and Cinnamon Sweet Pastry
  • 180g plain flour
  • 5g baking powder
  • 5g cinnamon
  • 3g ginger
  • 100g brown sugar
  • Pinch of salt
  • 30g toasted and finely diced macadamias
  • 120g unsalted butter (cold and diced)
  • 25g egg (at room temperature)
  • 10g milk
Praline Mousse
  • 150g unsalted macadamias
  • 200g castor sugar
  • 75ml water
Mousse
  • 300g semi-whipped cream
  • 68g castor sugar
  • 1 egg
  • 40g egg yolks
  • 3.5 gold gelatin leaves
  • 100g macadamia praline
Raspberry Mousse
  • 300g semi-whip300g semi-whipoulis
Raspberry Glaze
  • 500g fresh raspberries
  • 50g caster sugar
  • 4 gelatin leaves

Methods and Directions

Raspberry Sphere
  • Soak gelatin in cold water.
  • Heat sugar syrup in a saucepan over a medium heat and bring to a boil.
  • Add the soaked gelatin and stir until dissolved, add purée and stir well.
  • Strain through a sieve, pour mix into half spheres and freeze.
  • Once set, flash heat half a sphere and join another to create the sphere.
Macadamia and Cinnamon Sweet Pastry
  • Combine flour, baking powder, spices, sugar, salt and macadamias into a bowl, mix well with fingertips.
  • Add butter and incorporate with fingertips until a sandy texture has been reached.
  • Add egg and milk, working until the dough comes together.
  • Knead on a floured bench for 2 minutes until combined. Glad wrap dough and rest in fridge for 1 hour.
  • Preheat oven to 165C. Roll out dough to 5mm thick, cut 30mm circles and place onto lined baking tray. Bake until lightly golden (8 to 10 minutes).
Praline Mousse
  • Toast macadamias in the oven on a wide baking tray.
  • Heat sugar and water until it reaches a caramel colour.
  • Pour toffee over warm nuts and set aside to cool.
  • Once cooled, use a food processor to blitz praline.
Mousse
  • Soak gelatin in cold water. Once soft, melt in microwave.
  • Place sugar, egg and egg yolks in mixer and whisk until sabayon.
  • On low speed, stream liquid gelatin in. Mix until combined.
  • Gently fold through semi whipped cream and macadamia praline.
  • Use immediately.
Raspberry Mousse
  • Soak gelatin in cold water.
  • Heat raspberry coulis on stove. Once hot, add gelatin and stir until dissolved. Remove from heat and cool slightly,
  • Place sugar, egg and egg yolks in mixer and whisk until sabayon.
  • Gently fold through semi whipped cream and raspberry coulis.
  • Use immediately.

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