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Raspberry

A piece of art

Cooking Time

75 mins

Serving Suggestion

30 people

Difficulty

Allergy information

How to make Raspberry

1

Mix the cold water and the gelatine powder together in order to make the gelatine mass.

2

Microwave until melted and transparent.

3

Store in portions.

4

Scale and melt to use in a specific recipe.

5

For preparing the raspberry mousse, mix the sugar and the raspberry puree.

6

Whip the GOLD CUP® CHANTY DECO and add the raspberry puree and the melted gelatine mass.

7

Melt the white chocolate with the cocoa butter and the red colouring for the coating.

8

Fill ¾ of the silicone mould with the raspberry mousse.

9

Add the raspberry filling* and a disc of almond sponge.

10

Fill the mould with the raspberry.

11

Put the mould in the freezer.

12

When frozen, dip the pastry in the red coating.

13

Spray some red coating onto the pastry with an airbrush.

Notes & Variations

*Use a traditional raspberry compote or feel free to be creative.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

GELATINE MASS:
100g GELATINE POWDER
500g WATER
---------------------------------
RASPBERRY MOUSSE:
800 G RASPBERRY PUREE
400g SUGAR
1200g GOLD CUP® CHANTY DECO
140g GELATINE MASS
RASPBERRY FILLING*
---------------------------------
COATING:
250g WHITE CHOCOLATE
250g COCOA BUTTER
RED COLOURING

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