Raspberry Inspiration & Tarragon Frozen Dessert Cups
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- By The Pastry Depot
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Elevate your Valentine’s Day dessert with these Raspberry & Tarragon Frozen Dessert Cups starring Valrhona Raspberry Inspiration!
Yield: Ten 100 g desserts in glasses.
Made with Valrhona Raspberry Inspiration.
An original recipe by l’École Gourmet Valrhona. Discover more recipes from Valrhona.
Need ideas this Valentine’s Day?
Try this recipe from Valrhona using Raspberry Inspiration to wow that special someone! A favorite among professionals and home bakers alike, Raspberry Inspiration is a premium chocolate with true raspberry flavor that’s both tart and sweet, boasting natural color from real raspberries and no artificial flavoring. These elegant individual servings are as beautiful as they are delicious, with a vibrant red-pink hue that makes every bite feel like a celebration. Best of all, this versatile recipe lets you swap in other Inspiration chocolates like Strawberry or Passion for equally stunning variations. Find Raspberry Inspiration along with all your favorite Valrhona chocolates and premium pastry ingredients at The Pastry Depot and get ready to impress.
INGREDIENTS
265 g Whipping Cream
30 g Egg Whites
135 g Caster Sugar
20 g Honey
70 g Valrhona Raspberry Inspiration
155 g Raspberry Puree
3 g Gelatin
85 g Whole Milk
1 pc Norohy Tadoka or Norohy Vanilla Bean
60 g Egg Yolks
25 g Ground Almonds
20 g Rice Flour
5 g Potato Starch
25 g Unsalted Butter
25 g Brown Sugar
100 g Water
15 g Lemon Juice
5 g Fresh Tarragon
SUPPLIES
Hand Blender
Stand Mixer
Piping Bags
Thermometer
Glass or Plastic Vessels
Sieve
Saucepans & Mixing Bowls
Baking Sheet
Step 1
RASPBERRY INSPIRATION ICED MOUSSE
Preparation Time: 15 minutes
Freeze: 2 hours
Whipped Cream
95g Whipping Cream
Swiss Meringue
30 g Egg White
40 g Caster Sugar
20 g Honey
Raspberry Inspiration Ganache
155 g Raspberry Puree
2 g Gelatin
1. Beat the cream until it is frothy, then set it aside in the refrigerator.
2. Heat the egg whites to 55C/131F in a bain-marie along with the sugar and honey, then beat them using a hand blender until they have cooled.
3. Melt the Raspberry Inspiration.
4. Heat the Raspberry Puree in a saucepan, then take it off the heat and add the rehydrated gelatin.
5. Pour the hot mixture into the melted Raspberry Inspiration in 3 stages and stir it in.
6. Blend with a hand blender to perfect the emulsion.
7. Mix the ganache with the Swiss meringue, then add the whipped cream.
8. Use a piping bag to pipe 40 g of the mixture into each glass and set them aside in the freezer until they have completely set.
Step 2
ICED VANILLA PARFAIT
Preparation Time: 20 minutes
Freeze: 2 hours
170 g Whipping Cream
85 g Whole Milk
1 pc Tadoka Norohy or Norohy Vanilla Bean
85 g Caster Sugar
60 g Egg Yolks
1. Whip the cream until it is frothy, then set it aside in the refrigerator.
2. To make the custard, pour the whole milk and 1 Norhohy Tadoka gem or Norohy Vanilla Bean into a saucepan, then bring this to a simmering boil.
3. In a separate bowl, combine the sugar and egg yolks without letting them blanch.
4. Stir in a third of the hot milk.
5. Return the mixture to the saucepan and heat to 82C/180F.
6. Strain the custard and let it cool quickly.
7. Once it has cooled, gently fold in the whipped cream.
8. Pour 35 g into each vessel and set them aside in the freezer.
Step 3
STREUSEL
Preparation Time: 10 minutes
Bake: 15 minutes
25 g Ground Almonds
20 g Rice Flour
5 g Potato Starch
25 g Unsalted Butter
25 g Brown Sugar
1. Sift together the ground almonds, rice flour and potato starch.
2. Cut the cold, finely cubed butter.
3. Using the paddle attachment in a stand mixer, mix all the ingredients together until they form a single smooth ball of dough.
4. Sift this dough through a sieve or skimmer so that it forms evenly sized pieces.
5. Spread the streusel evenly on a baking pan and bake at 150C/300F for approximately 15 minutes.
Step 4
TARRAGON GEL
Preparation Time: 10 minutes
Refrigerate: 2 hours
1 g Gelatin
100 g Water
15 g Lemon Juice
10 g Caster Sugar
5 g Fresh Tarragon
1. Bloom the gelatin.
2. Bring the water, lemon juice and sugar to a simmering boil in a saucepan.
3. Take the pan off the heat and stir in the gelatin.
4. Cover the mixture’s surface with clingfilm and refrigerate for 2 hours.
5. Once it has cooled, add the tarragon to the mixture and blend with a hand blender.
Step 5
ASSEMBLY & FINISHING
Preparation Time: 5 minutes
Fresh Raspberries
1. Take the glasses out of the freezer. Add 10 g of tarragon gel to each glass and garnish with fresh raspberries and streusel.
2. Serve as soon as possible.
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