Valentine raspberry

ingredients	preparation
350g syrup 250g frozen raspberries 150g raspberry puree 200g sugar	Combine and cook at 117°C (243°F)

ingredients	preparation
150g butter 100g icing sugar	Beat the butter until creamy and add the sugar
40g almond powder 50g whole egg(s)	Add.
250g flour 2g baking powder 2g salt	Combine and add.
70g sliced almond	Add and mix carefully. Leave to rest in the refrigerator for 2 hrs.
Roll out to 3 mm thick, Ø 16 cm. Bake for 12 min. at 170°C (338°F). Leave to cool and brush with dark chocolate Callebaut® Select 811NV.

ingredients	preparation
135g 35% cream 135g glucose	Combine and bring to the boil
230g raspberry puree	Bring to the boil in a separate saucepan
500g 823NV	Pour the cream and raspberry puree over the chocolate and make a ganache.
7g gelatin	Add.
470g 35% cream	Beat until stiff and add

- Use the shortbread pastry as a base.

- Add 2-3 cm of chocolate mousse.

- Finish with the raspberry confit.

- Freeze.

- Spray with a mixture of dark chocolate Callebaut® Select 811NV, cherry red colour IBC and cocoa butter in powder form Callebaut® Mycryo® NCB-HD706.

Recipe