hobbit's raspberry edelweiss

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hobbit's raspberry edelweiss

hobbit's raspberry edelweiss

hobbit's raspberry edelweiss
hobbit's raspberry edelweiss

Ingredients hobbit's raspberry edelweiss
Number of persons
For the cookie:

20 g of flour

100 g brown sugar

4 eggs

50 g semi-salted butter

20 g potato starch
For the cream:

200 g full cream

200 g mascarpone

40 g brown sugar

200 g of white chocolate.
For the assembly :

500 g of raspberries

1 jar of raspberry jam

150 g white chocolate chips .

50 g dark chocolate

Preparation hobbit's raspberry edelweiss
Total time: 1h55
Preparation : 1h30
Cooking time: 25 min
Infuse 400 g of raspberries in a double boiler.
Sift the powders (flour and starch).
Separate the yolks from the whites.
Whisk the whites with the brown sugar.
Melt the butter.
Add to the egg whites, the yolks, then the powders and finally the hot melted butter with the help of a maryse.
Pour the biscuit in the stainless steel circle.
Put in the oven at 180°C for about 25 minutes and let cool.
Preparation of the cream:
Whip the liquid cream with the mascarpone and brown sugar.
Melt the chocolate then add it to the cream, mixing with a maryse.
Reserve in the refrigerator for a good 3 hours. (the best and prepare the cream the night before).
Finishing and straightening :
Uncork your biscuit.
Cut it in 2 horizontally.
Melt the dark chocolate then spread it on an outside surface, let it dry, then place it on the golden cardboard disc, it will be the face against the dish.
Drain the raspberries cooked in a bain marie and keep the juice.
With a brush, generously soak each inner face of the biscuit with the raspberry juice.
Spread raspberry jam on the side soaked in raspberry juice, arrange the cooked raspberries and then place the 2nd cookie on the raspberries.
Completely mask the cream cake with a spatula on the top and sides.
Sprinkle chocolate shavings on top and sides, then arrange the remaining raspberries.
Chill for 2 hours.

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