100 g raspberry puree
100 g whipping cream unsweetened
15 g egg whites
25 g sugar
2 g gelatine
Beat egg white and sugar until stiff. Heat 1/3 of the puree and add soaked gelatine. When the gelatine is dissolved, add the rest of puree. Fold in the soft peaked whipped cream and bring the mixture into a mousse.
50 g raspberry coulis
5 g lemon
10 g dessert gel
Bring raspberry coulis and lemon to the boiling point and then add the dessert gel.
200 g butter cream Corman
100 g full fat milk
80 g sugar
60 g egg yolks
40 g dark chocolate Caraibe
Mix all ingredients except the butter. Beat the butter light fluffy using a kitchen aid with spatulas. Add butter to the cooled off mixture.
Fill Dobla Petits fours with the chocolate cream.
Fill Dobla Petits fours with a layer of raspberry coulis and fill up the cups with raspberry mousse.
Join Our Newsletter list to get all the latest Offers, discount and other benefits.