Name: White Chocolate and Raspberry Mille-Feuille with a Raspberry Burst
Ingredients: 50 g white chocolate; 100 g water; 1 litre raspberry purée; 25 g Malto sec; White chocolate bavarois; Gold powder; 250 g whipping cream; 75 g Mycryo cocoa butter; 15 g Sosa vegetarian gelatine powder; 50 g stock syrup; 200 g sugar; 90 g Trimoline; 45 g egg yolks; 90 g caster sugar; 250 g Boiron raspberry purée; 50 g stock syrup coating jelly; 200 g water; 23 g cornflour; 50 g raspberry purée; 185 g white chocolate; Madirofolo chocolate; 60 g Mycryo cocoa butter; 325 g whipping cream; 100 g raspberry purée; 30 g peach Archers; 1 egg yolk; 50 g sugar; 170 g milk

Preparation info

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Raspberry Mousse

250 g Boiron raspberry purée
90 g caster sugar
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Method

Raspberry Mousse

Bring the raspberry purée to the boil. Mix together the egg yolks and caster sugar, then add in the cornflour.
Pour the boiling purée onto the eggs and mix in well, then return to the saucepan to cook out. Allow the mixture to cool slightly, then add the Mycryo cocoa butter and cream the mixtu