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RECIPE CREATED BY VALRHONA’S ÉCOLE GOURMET
To be made the day before:
Greek yogurt and IVOIRE 35%
Blood orange granité
To be made on the day:
SOSA raspberry crispy
5mm diameter plain
Recipe Step by Step
GREEK YOGURT AND IVOIRE 35% COUVERTURE
Preparation time: 15 minutes
Leave to sit for: 4 hours (1st time)
Leave to sit for: at least 12 hours (2nd time)
120 g IVOIRE 35%
160 g Whipping cream 35%
215 g Greek yogurt
4 g Gelatine sheet
Make a ganache by pouring the cream over the melted chocolate in three batches. Use a spatula to emulsify the mixture.
Seal the surface of the ganache in the mixing bowl with clingfilm, and place in the refrigerator for at least 4 hours.
Add the Greek yogurt and incorporate it into the ganache. Refrigerate the mixture for at least 12 hours.
BLOOD ORANGE GRANITÉ
Preparation time: 5 minutes
Leave to sit for: 24 hours
250 g Blood orange juice*
45 g Caster sugar
* See the Chef’s tip section at the end of the recipe for an alternative fruit.
Remove from the heat, add the rest of the juice, and pour into a freezer container.
Leave in the freezer for 24 hours.
CRISPY RASPBERRY MERINGUES
Preparation time: 20 minutes
Baking time: 2 hours
90 g Egg Whites*
5 g Lemon juice
90 g Caster sugar
90 g Icing sugar
*See the Nutrition tip section at the end of the recipe for an alternative ingredient.
speed using the mixer’s whisk attachment. Gradually add the sugar until firm peaks form.
Using a rubber spatula, gently incorporate the previously sifted icing sugar.
Then, fill a piping bag with a plain round nozzle, pipe out small, round meringues, and sprinkle them with crispy raspberries.
Place the meringues in the oven for 2 hours. The meringues are ready when they can be easily removed from the baking paper,
have a matte appearance, and do not stick to your fingers.
Assembly and finishing
Pipe out approximately 80g of cream into the bottom of each verrine.
Using a fork, scrape the granité, and place two full spoonfuls onto the cream.
Garnish with a few small meringues.
For a plant-based meringue, replace the egg white with aquafaba (chickpea water).