Ingredients
For the raspberry domes
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340g Grand Fermage Double Crème Fraîche 30% fat
350g frozen crushed raspberries
250g white chocolate
8g gelatin
40g water
1/2 vanilla pod
White chocolate shavings
For the roudor-style butter biscuits
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140g flour
80g whipped lightly-salted butter
100g sugar
2 egg yolks
1/2 sachet of yeast
For the icing
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300g white chocolate
300g sugar
200g unsweetened condensed milk
240g water
18g gelatin
Red food colouring
And don't forget to grade the recipe:
Preparation
Method for the raspberry domes
- Remove the crushed raspberries from the freezer.
- Rehydrate the gelatin in cold water.
- Bring the 30% fat Grand Fermage creme fraiche to a simmer and add in the seeds from 1/2 a vanilla pod, along with the gelatin.
- Pour the hot liquid over the white chocolate in three pours, stirring well between each one.
- Mash the raspberries and add them into the ganache; mix well.
- Press cling film over the surface and chill in the fridge for 2 hours.
- Whip the ganache for 10 minutes.
- Fill 8cm semi-sphere moulds with the whipped ganache and place in the freezer for at least 4 hours.
Method for the roudor-style butter biscuits
- Beat the egg yolks with the sugar.
- Add in the butter, followed by the flour mixed with the yeast.
- Knead the dough and shape it into a ball, then cover with cling film and chill in the fridge for 2 hours.
- Preheat the oven to 170°C.
- Roll out the dough to around 1/2 a centimetre thick, and cut into 8cm rounds using a cookie cutter.
- Use the cookie cutter to transfer the biscuits to a parchment-lined baking sheet and bake for 15 minutes.
Method for the mirror glaze
- Rehydrate the gelatin in 90g of water.
- Bring the remaining water to the boil along with the sugar.
- Add the unsweetened condensed milk and mix.
- Pour the mixture over the white chocolate and use a hand blender to combine.
- Add a few drops of red food colouring and mix again.
- Leave the glaze to cool: it needs to be at 35°C before it can be poured over the domes.
Method for the assembly
- Gently remove the raspberry domes from their moulds.
- Lay them out on a rack set over a tray to catch any glaze that drips off.
- Pour the mirror glaze over the domes and gently shake the grill to remove the excess.
- Set the domes on top of the butter biscuits and leave them to defrost in the fridge for 4 hours.
- Sprinkle white chocolate shavings around the outside of the dome and garnish with a raspberry quarter, then serve.
And don't forget to grade the recipe:
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