Raspberry Casket

Name: Raspberry Casket
Yield: Makes 8
Cuisine: British
Ingredients: 50 ml (2 fl oz/3½ tbsp) kirsch; 250 g (9 oz) white chocolate chopped; 1 quantity Fruit Mousse made with 350 g (10½ oz) raspberry purée; freeze-dried raspberries and Chocolate Copeaux to finish; 1 quantity of Fruit Compote made with raspberries and raspberry purée; 1 quantity of Fruit Compote made with raspberries and raspberry purée; 1 quantity of Alcohol Syrup made with kirsch; 1 quantity of Fruit Compote made with raspberries and raspberry purée; 1 quantity of Flourless Chocolate Sponge; 1 quantity of Alcohol Syrup made with kirsch; 10 g (¼ oz) freeze-dried raspberry powder; 250 ml (8 fl oz/1 cup) whipping (pouring) cream; 100 g (3½ oz) white chocolate finely chopped; 50 g (1¾ oz) cocoa butter finely chopped; 75 ml (3 fl oz/5 tbsp) kirsch; 20 g (¾ oz/1½ tbsp) caster (superfine) sugar; freeze-dried raspberries and Chocolate Copeaux to finish; 250 g (9 oz) raspberries; 500 g (1 lb 2 oz) dark (bittersweet) chocolate (65% cocoa solids); 500 g (1 lb 2 oz) dark (bittersweet) chocolate (65% cocoa solids)

Preparation info

Makes
8

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The created this pâtisserie in 2012 to celebrate the exhibition ‘Ballgowns: British glamour since 1950’ at the V&A museum in London. It was part of four pâtisseries inspired by the ballgowns featured in the exhibition. This dramatic striped pâtisserie reflects a gown made by British designer Victor Edelstein and was first presented as an exclusive afternoon tea at Harrods.

Ingredients

Europe
United Kingdom
France
London
Mediterranean
Cake

Ingredients

Method