Ingredients
Raspberry Crémeux
85g Whipping cream
20g Honey
20g Glucose
120g Raspberry puree
160g Dark chocolate (54%)
80g Cold whipping cream
Red Glaze
700g White Chocolate
100g Glucose
250g Milk
12g Gelatine leaves (bronze)
Red Colouring
Crunchy Base
75g Cornflakes
80g White Chocolate
8g Vegetable oil
Tbs Freeze dried raspberries (optional)
Tbs Chopped pistachio nuts (optional)
Method
Crunchy Base
1. Place chocolate and oil together in a plastic bowl.
2. In a microwave (low power), melt together chocolate and oil stirring regularly.
3. Mix in the cornflakes.
4. Push mixture into small cake cutters and set in fridge.
Red Glaze
1. Soak the gelatine leaves in cold water to soften.
2. Bring the glucose and milk to the boil.
3. Squeeze out excess water from the gelatine and dissolve in the hot milk.
4. Pour onto the white chocolate and allow to melt.
5. Add the colouring and mix well with a hand blender.
Raspberry Crémeux
1. Bring to the boil the whipping cream (85g), honey, glucose and raspberry puree.
2. Pour the mixture into the chocolate to make an emulsion.
3. Add the remaining cold cream (80g) and blend with a hand blender.
4. Pour mixture into your moulds and freeze.
Assembly
Watch the video below for instructions.