Ingredients
For
4
servings
30 g Debic butter
30 g brown sugar
30 g almond powder
1/2 vanilla pod
30 g flour
15 g white chocolate
125 g raspberry purée
20 g caster sugar
14 g gelatine
White icing
15 g potato starch
90 g water
360 g caster sugar
180 g Debic Stand & Overrun
135 g glucose
65 g milk powder
88 g gelatine
90 g neutral glaze 3g
55 g grapeseed oil
Preparation
Add the cream and salt to the Debic Butter Constant.
Beat the egg yolks with the sugar.
Beat the egg whites with the sugar.
Mix everything with the beaten egg whites and the sieved flour.
Spread onto a 40 x 60 cm baking sheet and bake at 160 °C for 18 minutes.
Heat the cream with the grated vanilla.
Cook the sugar, water, salt and glucose into a light-coloured caramel.
Lower the temperature by adding the warm vanilla cream.
Add the egg yolks and poach at 85 °C.
Add the gelatin and blend.
Pour into inserts.
Mix all the ingredients together and bake the crumble at 160° C for 12 minutes.
Take out of the oven and mix with the white chocolate while hot, then leave to cool.
Heat the cream with the milk and vanilla.
Blanch the egg yolks with the sugar and cook with the milk mixture at 85 °C.
Add the gelatin. Leave to cool then mix in the whipped cream.
Use immediately.
Melt the sugar in a little warm raspberry purée.
Add the gelatine and the rest of the purée, blend and use.
Boil the starch diluted with cold water to 103° C then add the sugar, cream, glucose and milk powder.
Add the gelatin then the glaze and the oil.
Blend and use at 31° C.
Assembly
Make an insert with the salted butter caramel cream and raspberry coulis.
Freeze, take out of the mould then glaze with the white icing and decorate with the crumble.
Place on a shortbread base.
