Raspberry domes

Preparation

Method for the raspberry domes

1. Remove the crushed raspberries from the freezer.
2. Rehydrate the gelatin in cold water.
3. 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.
4. Pour the hot liquid over the white chocolate in three pours, stirring well between each one.
5. Mash the raspberries and add them into the ganache; mix well.
6. Press cling film over the surface and chill in the fridge for 2 hours.
7. Whip the ganache for 10 minutes.
8. 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

1. Beat the egg yolks with the sugar.
2. Add in the butter, followed by the flour mixed with the yeast.
3. Knead the dough and shape it into a ball, then cover with cling film and chill in the fridge for 2 hours.
4. Preheat the oven to 170°C.
5. Roll out the dough to around 1/2 a centimetre thick, and cut into 8cm rounds using a cookie cutter.
6. Use the cookie cutter to transfer the biscuits to a parchment-lined baking sheet and bake for 15 minutes.

Method for the mirror glaze

1. Rehydrate the gelatin in 90g of water.
2. Bring the remaining water to the boil along with the sugar.
3. Add the unsweetened condensed milk and mix.
4. Pour the mixture over the white chocolate and use a hand blender to combine.
5. Add a few drops of red food colouring and mix again.
6. Leave the glaze to cool: it needs to be at 35°C before it can be poured over the domes.

Method for the assembly

1. Gently remove the raspberry domes from their moulds.
2. Lay them out on a rack set over a tray to catch any glaze that drips off.
3. Pour the mirror glaze over the domes and gently shake the grill to remove the excess.
4. Set the domes on top of the butter biscuits and leave them to defrost in the fridge for 4 hours.
5. Sprinkle white chocolate shavings around the outside of the dome and garnish with a raspberry quarter, then serve.