Ruby Bûche - Coconut & Raspberry

White chocolate mousse

Ingredients Preparation
  • 290g
    sugar
  • 150g
    water
  • 150g
    eggs
  • 210g
    egg yolks
  • 1As needed
    Vanilla pod
  • 16g
    Gelatine
  • 150g
    Cream (Emmi)
  • 180g
    White Ivoire 35% - Coins - 1.5kg
  • 280g
    Whipped cream (Emmi)

Heat the sugar and water to 118°C. With the egg and egg yolk, whip into a pâte à bombe. Heat up the cream and vanilla pulp separately and pour them over the couverture. Add softened gelatine and blend. Add to the pâte à bombe and fold in the whipped cream.

Coconut dacquoise

Ingredients Preparation
  • 140g
    coconut, ground
  • 50g
    flour
  • 160g
    sugar
  • 8g
    egg white powder
  • 220g
    egg white
  • 80g
    sugar

Whip the egg white, egg white powder and sugar into peaks. Sieve in the ground coconut, flour and sugar and fold into the meringue. Thinly spread the mixture onto a 60 x 40 cm baking sheet lined with baking paper and bake at 190°C until the dacquoise has the desired texture, then cut into the desired shape.

Raspberry mousse

Ingredients Preparation
  • 190g
    egg white
  • 90g
    sugar
  • 15g
    leaf gelatine
  • 190g
    White Ivoire 35% - Coins - 1.5kg
  • 620g
    Raspberry purée Boiron
  • 620g
    Whipped cream (Emmi)

Gently heat the egg white, sugar and softened gelatine to 40°C and whip. Add the liquid couverture and quickly mix together. Add the cold purée and and then fold in the cream.

Ruby Azalina Glaze

Ingredients Preparation

Bring the milk and glucose to the boil and, when it has cooled to 70°C, pour it over the couverture. Add the softened gelatine, Brillant Gel and the beetroot juice and blend, without creating air bubbles. Continue processing at 30–32°C.

Raspberry Gelée

Ingredients Preparation
  • 20g
    pectin
  • 50g
    sugar
  • 300g
    Raspberry purée Boiron
  • 100g
    water
  • 350g
    sugar
  • 200g
    glucose syrup
  • 8g
    Citric acid liquid

Mix the sugar with the pectin. Heat the raspberry purée, water, sugar and glucose syrup and stir in the pectin/sugar mixture. Heat everything to 106°C then stir in the citric acid. Pour the gelée to a depth of 1 cm into the tin. Leave to cool and cut into cubes. Mix the sugar with copper powder and roll the gelée in it.

Assembly

Pour the white chocolate mousse into the small Silikomart log mould. (product no. TOR220x60). Freeze. Envelop the mousse in the coconut dacquoise (14 x 21 cm). Pipe the bubble-free raspberry mousse into the Silikomart mould (product no. TOR250x90) including the inlay (product no. TEX14) and then press in the dacquoise chocolate mousse. Cover with a dacquoise base (7 x 25 cm) and freeze. Once frozen, coat with the glaze and garnish as desired.

Recipe for approx. 5 Silikomart logs.

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