Miss Raspberry

Crunchy red fruits

Pistachio cookie

Raspberry Strawberry Compote

Creamy pistachio

White chocolate mousse

Neutral icing

Pink chocolate decor

Recipe for a circle of 20 cm

Crunchy red fruits

100g Crunchy red fruits Marguerite

Heat the product to obtain the desired texture

Pistachio cookie

225g whole eggs

135g ground almonds

75g pistachio paste

45g flour

135g egg white

67.5 g Vanoise invert sugar

67.5g caster sugar

65g delicious

Using a whisk, whisk the whole eggs with the amade powder and the pistachio paste. To the Maryse, add some of the egg whites, whisked and tightened with the sugar, the sifted flour, the rest of the egg whites and finally the melted butter. Pour the biscuit onto a 60 * 40 baking sheet and bake at 180 ° C for 10 min.

Raspberry Strawberry Compote

240g strawberry puree

120g raspberry puree

84g Vanoise invert sugar

24g caster sugar

12g NTT pectin

6g lemon juice

42g gelatin mass

In a saucepan, heat the strawberry and raspberry purée and the invert sugar. Put the saucepan on heat and bring to a boil. Add the sugar and the pectin, as well as the lemon juice and boil it all. Add the gelatin mass and mix.

Creamy pistachio

100g Vanoise whipping cream

66.5g milk

40g egg yolk

10g Vanoise glucose

33.5g pistachio paste

133.5g Vanoise white couverture chocolate

20g gelatin mass

Make an English at 85 ° c. Pour over the chocolate, the pistachio paste and the gelatin mass, then mix everything.

White chocolate mousse

113g milk

2 pieces of lemon zest

40g egg yolk

10g caster sugar

34g gelatin mass

303g Vanoise white couverture chocolate

227g Vanoise whipping cream

20g lemon juice

Make a custard with the milk, lemon zest, egg yolks and caster sugar.

Filter the milk through Chinese cheesecloth, then add the gelatin.

Pour over the chocolate.

Mix then when the mixture is at 23 ° c add the frothy whipping cream and mix gently with a Maryse.

Neutral icing

Heat the Vanoise Neutral Mirror icing to 65 ° C after adding 1/3 of the amount and mix until 45 ° C then apply directly to the cake.

Pink chocolate decor