Home Recipes Vanilla raspberry delight

Vanilla raspberry delight

Soft vanilla mousse with bright raspberry compote layers

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Butter Eggs Gelatin

Vanilla raspberry delight

Debic's Culinary Team

Debic

Ingredients

For 15 servings

Madeleine

495 g whole eggs

260 g inverted sugar syrup

400 g Debic Cake Butter

5 g honey

100 g milk

495 g T65 flour

245 g icing sugar

19 g baking powder

Dacquoise sponge

450 g ground white almonds

325 g icing sugar

435 g egg white

110 g granulated sugar

Red berry compote

315 g granulated sugar

90 g water

270 g raspberry purée

450 g hydrated gelatin (220 Bloom)

700 g red berries (1)

1300 g red berries (2)

60 g granulated sugar

150 g corn starch

135 g lemon juice

Vanilla mousse

320 g semi-skimmed milk

180 g sugar

30 g vanilla paste

140 g egg yolk

130 g hydrated gelatin (220 Bloom)

1300 g Debic Stand & Overrun

Gourmet white glaze

500 g white chocolate 33%

225 g sunflower oil

150 g roasted chopped almonds

Raspberry red glaze

50 g glucose syrup

75 g raspberry purée

1342 g water

61 g granulated sugar

5 g pectin NH

714 g neutral glaze

red food colouring

Neutral spray glaze for entremets

200 g water

100 g glucose syrup

160 g granulated sugar

4 g pectin NH

530 g neutral glaze

Vanilla chantilly decoration

125 g Debic Stand & Overrun (1)

27.5 g glucose syrup

10 g sorbitol powder

5 g vanilla paste

1 g vanilla powder

105 g white chocolate 33%

10 g hydrated gelatin (220 Bloom)

350 g Debic Stand & Overrun (2)

Debic products used

Cake Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Madeleine

Using a mixer with the whisk attachment, whip the eggs and inverted sugar syrup until soft peaks form (about 20 minutes).

Melt the Cake Butter with the honey and milk at 50°C.

Incorporate the heated liquids by hand.

Sift the dry ingredients and whisk them in.

Pour into a frame placed on a greased baking sheet.

Bake for 12 minutes at 155°C.

Dacquoise sponge 1 cm sheet

Mix all the dry ingredients well.

Whip the room‑temperature egg white with the sugar.

Fold the dry ingredients into the whipped egg white by hand.

Spread out using a 1 cm sponge stencil to 1250 g.

Bake at 170°C for 15–20 minutes.

Red berry compote

Cook the sugar and water to 125°C.

Deglaze with the raspberry purée and cook again to 110°C.

Off the heat, incorporate the gelatin mass and cool to 35–36°C.

Pour over the berries (1), previously thawed to room temperature.

Heat the berries (2) and incorporate the sugar–corn starch mixture.

Boil until thickened, then remove from the heat and add the lemon juice.

Combine the two mixtures thoroughly.

Pour at around 40°C.

Vanilla mousse

Heat the milk with the sugar and vanilla paste.

Leave to infuse for 30 minutes (or overnight for large‑scale production).

Make a custard with the egg yolk and strain through a chinois over the gelatin mass.

Cool to 50°C.

Fold in the soft‑whipped Stand & Overrun.

Gourmet white glaze

Melt the white chocolate.

Incorporate the oil and almonds.

Blend lightly.

Use at 30–35°C.

Raspberry red glaze

Heat the glucose, purée and water to 40°C.

Incorporate the sugar–pectin mixture.

Bring to the boil.

Add the neutral glazing and colouring.

Use at 80°C with the spray gun.

Neutral spray glaze for entremets

Heat the water and glucose to 40°C.

Incorporate the sugar-pectin mixture.

Bring to the boil and incorporate the neutral topping.

Blend and bring back to the boil.

Use at 90°C with the spray gun.

Vanilla chantilly decoration

Heat the Stand & Overrun (1) with the glucose, sorbitol and vanilla paste and powder.

Infuse for 30 minutes.

Strain through a chinois over the white chocolate and gelatin mixture.

Blend.

Fold in the cold Stand & Overrun (2).

Store in the refrigerator for one day before use.

Assembly

Assemble upside down using a textured silicone sheet in a 37 × 57 cm frame.

Place a madeleine in the frame.

Pour in the red berry compote.

Cover with the dacquoise sponge.

Pour in the vanilla mousse and level the surface.

Freeze.

Cut into 8 × 20 cm strips.

Glaze with red and neutral glazes.

Dip into the gourmet glaze up to the rim.

Finishing touch

Finish and decorate with whipped Stand & Overrun.

Butter Eggs Gelatin

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