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Ruth Hinks' Raspberry Crémeux & Red Glaze
Ruth Hinks
1 May 2020
Ruth Hinks' Raspberry Cremeux & Red Glaze
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.
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.
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.
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Ruth Hinks
1 May 2020