Gavottes
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Summery Raspberries and Gavottes

Type: 
Sucré
Quantité: 
6
Auteur: 
Lionel Hénaff
Restaurant de l'auteur: 
La roseraie de Bel Air – Pluguffan (29)

Raspberry pulp ganache:

  • 150g raspberry pulp
  • 40g trimoline (or 40 g glucose)
  • 270g grated 64% dark chocolate
  • 50g butter
  • 5cl raspberry liqueur

Crepes dentelle crisp:

  • 50g cocoa butter (or unsalted butter)
  • 150g milk chocolate
  • 50g hazelnut praline
  • 5g Guérande salt flower
  • 40 Gavottes crepes dentelle (broken into pieces)

Raspberry salad:

  • 42 fresh raspberries
  • 30g muscovado sugar (or brown vergeoise)
  • 15cl raspberry vinegar
  • basil and lemon
  • Olive oil
  • Pepper

Raspberry and vinegar compression:

  • 30g syrup (made from a mixture of 5cl water and 20g sugar)
  • 200g raspberry pulp
  • 10cl raspberry vinegar
  • 6g agar agar
Instructions: 

RASPBERRY PULP GANACHE

- Boil the pulp with the trimoline.
- Pour over the chocolate. Stir to make a smooth ganache.
- Add the butter in pieces and the raspberry liqueur.
- Melt.
- Stir together to form a smooth paste.

CREPES DENTELLE CRISP

Melt the cocoa butter with the milk chocolate, heating to a temperature of 45 °C.
- Add the hazelnut praline and 5g Guérande salt.
- Incorporate the broken Gavottes.
- Mix then spread finely between two sheets of baking paper. Flatten with a rolling pin to form a thin crispy base.
- Form the required shape and leave to set for one hour in a cool place.

RASPBERRY SALAD

- Combine the muscovado and raspberry vinegar and bring to the boil.
- Reduce to 2/3. Season the raspberries with a drizzle of olive oil, the vinegar reduction and pepper.

RASPBERRY AND VINEGAR COMPRESSION

- Combine the syrup, raspberries, vinegar and agar agar.
- Bring to the boil, mixing with a whisk, then pour onto a baking tray with raised edges.
- Leave to set in a cool place, then cut into pieces.

FINISHES AND LAST MINUTE TOUCHES

- Assemble the crepes dentelle crisp, raspberry compression and crepes dentelle crisp in stainless holders, then the ganache.
- Leave in the fridge for 6 hours.
- Take out the preparation 20 minutes before arranging the raspberry salad on the cake.


URL source: https://www.gavottes.fr/fr/node/185