You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
ALMOND SHORTCRUST PASTRY
450 g Almond shortcrust pastry
PRALINÉ CRISP
415g Almond shortcrust pastry
145g CRUNCHY 50% ALMOND AND HAZELNUT PRALINÉ
25g COCOA BUTTER
270g OPALYS 33%
65g Crispy wheat flake cereal
2g Fleur de sel
922g Total
Add the PRALINÉ, the COCOA BUTTER and the melted couverture, the crispy wheat flake cereal and the fleur de sel.
RASPBERRY JUICE
500g Frozen Meeker raspberries
500g Total
RASPBERRY JELLY
158g Raspberry juice
45g Sugar
6g Gelatin powder (220 Bloom)
30g Water for the gelatin
2 Meyer lemon segments
239g Total
Add the rehydrated gelatin.
Bring to a boil.
Place the lemon segments in the heart-shaped mold (Pavoni PX4325) and fill it with raspberry jelly, then freeze.
RASPBERRY CRÉMEUX
500g 100% Meeker raspberry purée
150g Egg yolks
188g Eggs
125g Sugar
1.5g Gelatin powder (220 Bloom)
7.5g Water for the gelatin
200g Butter
1172g Total
Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.
Store in the fridge until it is time to assemble.
LIGHT LEMON CREAM
240g 100% Femminello lemon purée
6.5g Gelatin powder 220 Bloom
4g Lemon zest
240g OPALYS 33%
40g COCOA BUTTER
32.5g Water for the gelatin
400g Heavy cream 36%
963g Total
Combine it with the partially melted OPALYS and COCOA BUTTER, mixing first by hand then using an immersion blender until the emulsion is flawless.
Leave to cool overnight in the refrigerator.
Beat the cream and incorporate it into the preparation. Use immediately.
VIENNESE SPONGE
565 g Viennese sponge
Assembly and finishing
As needed RASPBERRY INSPIRATION
As needed BLOND DULCEY 35%
Make the crisp and spread it to a depth of 4mm in a frame, using a guitar sheet to help you.
Leave it to set overnight before cutting it into hearts.
Cut some pre-set RASPBERRY INSPIRATION couverture into hearts just like the ones you made with the crisp.
Use a piping bag with a 9mm nozzle to make small dabs of lemon cream around the crisp, then fill the center with raspberry crémeux. Put the RASPBERRY INSPIRATION heart on top, followed by a small disk of Viennese sponge (this will be the base for your jelly heart). Finish by arranging some balls of lemon cream around the heart and sprinkling on some lemon zests.