Raspberry Royal

Zéphyr white chocolate mousse

Ingredients Preparation
  • 250g
  • 80g
    egg yolks
  • 45g

Make a custard.
Cook at 85°C.

  • 410g
  • 70g
    Mycryo™ Cocoa Butter

Pass through a conical strainer and pour onto

  • 690g
    whipped cream 35%

At 27°C, add

Raspberry Compote

Ingredients Preparation
  • 1000g
    raspberry puree
  • 200g
    invert sugar

Heat to 40°C

  • 275g
  • 35g
    NH pectin

Combine and sprinkle in

Heat until bubbling.
Pour a 1 cm layer into a square and freeze.

Blanc Feuilletine™ crunch

Heat to 30°C

Spread the White Feuilletine™ on the Almond success biscuit.

Almond success biscuit

Ingredients Preparation
  • 300g
    egg white
  • 150g
  • 50g
    brown sugar
  • 6g
    dehydrated egg whites

Whip and combine

  • 250g
    almond powder
  • 250g
    confectioner's sugar
  • 50g
    potato flour


Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes. 

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