INGREDIENTS |
- 150g butter
- 190g sugar
- 150g almond powder
- 1g salt
- 115g flour
- 25g cocoa powder
- 10g raspberry dry freeze
- 164g raspberry purée
- 50g dry Hibiscus flower
- 4g agar-agar
- 1,350g cream
- 14g gelatin leaves
- 1,350g cream
- 1030g dark chocolate
- 28g gelatin leaves
- 2 pieces vanilla Madagascar pod
PREPARATION |
1. Dice cold butter into cubes.
2. Sieve all the powders together.
3. Combine the butter to all dry ingredients in a kitchen mixer fitted with beater paddle attachment.
4. Spread the streusel evenly on baking trays line with silicon mat.
5. Bake at 150/160°, keep vent opened. Cool down in chiller.
6. Soak gelatin in a water & drain.
7. Place the Hibiscus flower to soak on cold purée for 24hours in chiller.
8. Strain the purée.
9. Boil the purée with the agar-agar and cook up to 90°C.
10. Add the drained gelatin leaves.
11. Pour in chiller 12 hours to cool down.
12. Blend with hand-blender and place on piping bag with small nozzle.
13. Soak gelatin in cold water for 20 minutes.
14. Boil half of the cream and add to the drained gelatin leaves.
15. Gradually pour the boiling hot cream over chopped dark chocolate.
16. Mix well and gradually add the second half of the cold cream. Set aside. Refrigerate to crystallize overnight.
17. Soak gelatin in cold water for 20 minutes.
18. Boil half of the cream and add to the drained gelatin leaves.
19. Gradually pour the boiling hot cream over chopped dark chocolate.
20. Mix well and gradually add the second half of the cold cream. Set aside. Refrigerate to crystallize overnight.
