1. SHORT CRUST WITH RASPBERRIES
- 350 g flour
- 190 g butter
- 120 g powdered sugar
- 40 g almond flour
- 25 g freeze-dried raspberries
- 65 g eggs
- 1 g baking powder
- 2 g red dye
2. RASPBERRY JAM
- 400 g frozen raspberries
- 200 g sugar
- 9 g Pectin N
3. ROSEMARY CHANTILLY
- 500 g 31% cream
- 150 g Zephir white chocolate
- 2 gelatine leaves
- 2 g fresh rosemary
- 1 vanilla
4. RASPBERRY CREAM
- 150 g raspberry purée
- 50 g egg yolk
- 50 g eggs
- 40 g sugar
- 2 gelatine leaves
- 50 g strawberry purée
- 60 g mascarpone
Preparation:
- Mix all ingredients together in a mixer. Add freeze-dried raspberries and dye, roll out between mats or parchment paper, then leave in a fridge to cool.
- Mix pectin with sugar, add the barberry and boil, then mix and cool.
- Infuse the cream with vanilla and rosemary. Pour in chocolate and gelatine. Leave aside to crystallise, then transfer it to a food processor and whisk to reach a consistency of a uniform, aerated mass.
- Cook the fruit purée with eggs and sugar, then add the gelatine, mascarpone and mix.
- Decorate with fresh raspberries.
- The recipe makes ten servings.
