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Ruth Hinks' Raspberry Crémeux & Red Glaze

Ruth Hinks

1 May 2020


Ruth Hinks is an award-winning chocolatier and pastry chef. Her work is regularly showcased on national television and at culinary exhibitions around the world.

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.


Click here for more recipes and videos from Ruth Hinks.

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.


Click here for more recipes and videos from Ruth Hinks.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

Ruth Hinks

1 May 2020