Rosée Framboise

Recipe

BLACK FOREST CAKE

Recipe for 12 individual entremets (Ref. 098307)

GLUTEN-FREE ALMOND SPONGE

130 g - Almond powder
110 g - Dark vergeoise sugar
2 g - Fleur de sel
0.5 piece - Gousse de vanille
65 g - Eggs
40 g - Egg yolks
80 g - Brown butter
40 g - Grapeseed oil
140 g - Egg whites
50 g - Brown sugar
657 g - Total

RED FRUIT COMPOTÉE FOR INSERT

37 g - PONTHIER red fruits compotée
4 g - Natur Agrum+ INGREDIUM
8 g - Icing sugar
1 g - Natur Lin INGREDIUM
400 g - Total

RASPBERRY ONCTUEUX

270 g - PONTHIER Willamette Mecker raspberry puree
24 g - Sugar
2 g - Natur Lin INGREDIUM
2 g - Natur Agrum INGREDIUM
2 g - Natur Alg INGREDIUM
300 g - Total

VEGAN ROSE MERINGUE

8 g - Natur Air INGREDIUM
3 g - Natur Lin INGREDIUM
59 g - Hot water
120 g - Glucose syrup
10 g - Rose water
200 g - Total

VEGAN RASPBERRY-ROSE MOUSSE

290 g - PONTHIER Willamette Mecker raspberry puree
6 g - PONTHIER lemon puree
50 g - Sugar
1,5 g - Natur Alg INGREDIUM
9 g - Warmtex INGREDIUM
60 g - Coconut oil
3 g - Natur Agrum INGREDIUM
180 g - Vegan meringue
600 g - Total

ASSEMBLY & FINISHING

1.
GLUTEN-FREE ALMOND SPONGE
Melt the butter over medium heat until it turns hazelnut brown and develops a nutty aroma. Strain if necessary. Leave the brown butter to cool slightly. Combine the dry ingredients in a mixing bowl: almond powder, dark vergeoise sugar, fleur de sel and the scraped vanilla pot. Add the whole eggs and egg yolks to the dry mixture. Whisk without incorporating too much air until smooth and homogeneous. Gradually add the lukewarm brown butter, then the grapeseed oil. Mix gently until smooth and glossy. Whip the egg whites. When they begin to foam, gradually add the brown sugar and continue whisking to tighten the egg whites until they reach a supple, glossy texture that is not too firm. Loosen the almond mixture with a small amount of the whipped egg whites, then gently fold in the rest with a spatula. Spread the mixture between two 0.5 cm guides, then bake at 170°C for 9 to 10 minutes. Cut out 5.5 cm discs using a round cutter, then soak with the vanilla-infused olive oil.
2.
RED FRUIT COMPOTÉE FOR INSERT
Sift the powders. Add the dry ingredients to the compotée and mix with a whisk. Pour the compotée into an insert mould, then place in the freezer.
3.
RASPBERRY ONCTUEUX
Mix Natur Lin, Natur Agrum and Natur Alg with the sugar. Heat the fruit puree with the powder mixture and bring to a boil. Blend with an immersion blender. Pour this preparation over the compotée and place back in the freezer.
4.
VEGAN ROSE MERINGUE
Blend Natur Lin and Natur Air with the boiling water and rose water. Whip in a stand mixer, then add the slightly warmed glucose syrup. Whip for at least 3 minutes at maximum speed.
5.
VEGAN RASPBERRY-ROSE MOUSSE
Boil water and caster sugar (1) at 125°C. Dissolve with hot fruit purees and reheat to 105°C. Add the caster sugar (2), Natur Agrum and Natur Lin and blend. Bring to a boil. Add Morello cherries.
6.
ASSEMBLY & FINISHING
Fill the mould two-thirds full with the mousse, then add the compotée/onctueux insert. Smooth with more mousse to level with the top of the mould, then place the sponge on top. Place in the freezer. Unmould and apply a velvet finish using the pink cocoa butter. Using a piping cone filled with neutral glaze, attach the mini rose petals and raspberry pieces, then finish with a small dot of neutral glaze on top.