Raspberry Praliné Vacherin

Beat the egg whites and dry egg whites at low speed until regular, soft peaks form. Add sugar gradually until it’s the texture of shaving foam. Take out 1/4 of the beaten egg whites and mix with the praliné. Carefully add the icing sugar to the egg whites-praliné mixture and blend with a spatula. Bake at 120°C for 30 minutes, then keep in a dry, moisture-free environment.

Carefully weigh out the ingredients. Follow the order given. Pour the milk into the pasteurizer. At 25°C, add the powdered milk. At 30°C, add the sugars (sugar, glucose powder), but leave 10% for mixing with the stabilizer. At 40°C, add the whipping cream. Pour the warm mixture, little by little, into the praliné to create an elastic core and blend completely to obtain a perfect emulsion. At 45°C, finish adding the ingredients by mixing in the stabilizer/emulsifier and the sugar held in reserve. Pasteurize the mixture at 85°C for 2 minutes then rapidly cool down to 4°C. If possible, homogenize the mixture in order to break up the fat crystals as finely as possible. Allow the mix to sit for at least 12 hours. Mix and process between -6°C and -10°C. Store in the freezer at -18°C.

Pour the water into a saucepan. Heat to 40°C. Add the glucose powder, sugar, and stabilizer (previously mixed with a small quantity of the sugar). Bring to a boil. Cool down to 4°C quickly then allow to sit for 12 hours in the refrigerator. Before processing in the machine, combine the syrup with the raspberry pulp. Blend and process.

Bring the milk to a boil. Add the soaked and drained gelatin. Blend the hot liquid with the praliné that has been combined with melted cocoa butter. Add the egg whites and cold whipping cream. Refrigerate for 24 hours. Put in siphon, add 2 gas cartridges, use or refrigerate.

Combine the raspberry pulp with the Absolu Cristal glaze. Add lemon zest and raspberries, and stir gently. Refrigerate.