Ingredients
For
25
servings
250 g water
250 g butter
6 g fine salt
250 g cake flour
450 g eggs
16 g baking powder
600 g egg whites
600 g Caster sugar
400 g whole fresh milk
25 g finely grated lemon zest
20 g gelatine leaves
700 g white chocolate coating (35%)
800 g Debic Stand & Overrun
400 g raspberry puree, 10% sugar
410 g caster sugar
265 g dextrose
170 g invert sugar
170 g glucose syrup 60 DE
33 g gelatine leaves, Gold-grade
160 g cocoa butter
3 g colouring powder
400 g Water
24 g Earl Grey tea
60 g Rice starch
150 g Caster sugar
360 g Mascarpone (41% fat)
6 g Gelatine leaves
Preparation
Combine the water, butter and salt, then bring the mixture to a boil.
Add the flour and continue cooking on the heat for approx.
2 minutes.
Place in a mixer and gradually add the whole eggs, until you have a smooth and creamy batter.
Finally, add the baking powder and lighten the mixture with the meringue whipped with the sugar.
Pour 800 g onto a 40x60 silicon sheet.
Bake at 180-200°C for approximately 10 minutes with valve closed."
Bring the milk to the boil with the lemon zest, then leave to infuse for 10 minutes.
Strain to a fine sieve, then add the softened gelatine and the chocolate coating and emulsify.
Whip the cream to soft peaks.
When the chocolate mixture has reached 35/40°C, incorporate the whipped cream.
Combine the raspberry puree with the sugars and cook to 70°Brix, cool to 50°C, add the softened gelatine and the chopped cocoa butter and colouring.
Emulsify with a hand blender without incorporating any air bubbles.
Store in the fridge in a sealed container and mature for 24 hours.
Heat to 28/30°C before use.
Prepare an infusion with water and tea, strain, weigh the initial weight of the water again and bring to a boil with the rice starch.
Remove from the heat and add the rest of the ingredients.
Emulsify well with a hand blender.
Store in the fridge at +4°C for 2 hours before use.
Mix together and whisk in a planetary mixer until soft peaks occur.
Pipe in the shape of a ring.
Freeze rapidly."
Leave the butter to soften to room temperature.
Mix all the ingredients together until you have a firm, compact dough.
Assembly
Assemble in a steel ring h3 cm.
Place a layer of biscuit beignet on the base, followed by the tea cream, and finally cover with the light mousse.
Freeze rapidly.
Remove from the mould and sprinkle with cocoa butter to obtain a velvety effect.
Glaze the mango Chantilly ring, position in the centre of the dessert, then place onto the disc of pure hazelnut sable biscuit.
Cut a strip of biscuit beignet 1.5 cm thick, place around the edge and decorate as shown in the photograph.
