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Skill Level » Advanced

Raspberry Textures

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
0 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

25.0 oz Raspberry Mousse 708 g Raspberry Mousse

19.6 oz Raspberry "Curd" 555 g Raspberry "Curd"

9.5 oz Raspberry Foam 270 g Raspberry Foam

28.9 oz Moist Raspberry Cake Cubes 820 g Moist Raspberry Cake Cubes

11.9 oz Raspberry 336 g Raspberry

Directions

Pipe the Raspberry Mousse into Quenelle molds and freeze.
Unmold Raspberry Mousse and place onto place; arrange Moist Raspberry Cakes Cubes, pipe Raspberry Foam and Raspberry Curd around plate. Garnish with desired micro greens.

1Raspberry Mousse

Ingredients

3.5 oz Alaska-Express Raspberry (1 Box: 5 Bags) 100 g Alaska-Express Raspberry (1 Box: 5 Bags) (633005) (633005) Qty: 1

4.5 oz Water 127 g Water

1.0 oz Heavy cream 481 g Heavy cream

Directions

In a bowl, whisk together the Alaska-Express Raspberry (1 Box: 5 Bags) and the water. Fold in the whipped cream in two parts.

2Raspberry "Curd"

Ingredients

1.8 oz Granulated sugar 50 g Granulated sugar

2.1 oz Water 60 g Water

14.2 oz CHILLED PUREE, RASPBERRY, 1 KG 402 g CHILLED PUREE, RASPBERRY, 1 KG (655062) (655062) Qty: 1

0.9 oz Gelcrem Cold, 500g 25 g Gelcrem Cold, 500g (672136) (672136) Qty: 1

Directions

Make a simple syrup with the water and the sugar. Allow to cool.
Combine all using an immersion blender until gelcrem is evenly distributed and ingredients are homogenous.

3Raspberry Foam

Ingredients

7.1 oz CHILLED PUREE, RASPBERRY, 1 KG 200 g CHILLED PUREE, RASPBERRY, 1 KG (655062) (655062) Qty: 1

2.3 oz Granulated sugar 65 g Granulated sugar

0.2 oz SOYAWHIP 5 g SOYAWHIP (672240) (672240) Qty: 1

Raspberry Aroma, 50g as Needed Raspberry Aroma, 50g as Needed (672185) (672185) Qty: 1

Directions

Combine all ingredients in a mixing bowl. Using the whip attachment whip until full volume.

4Moist Raspberry Cake Cubes

Ingredients

5.8 oz Cake flour, sifted 165 g Cake flour, sifted

0.2 oz Baking Powder 6 g Baking Powder

0.1 oz Salt 3 g Salt

4.1 oz Butter 115 g Butter

8.0 oz Granulated sugar 227 g Granulated sugar

5.3 oz Egg 150 g Egg

0.2 oz Pure Tahitian Vanilla Bean Extract 5 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

5.3 oz Buttermilk 150 g Buttermilk

Raspberry Aroma, 50g as Needed Raspberry Aroma, 50g as Needed (672185) (672185) Qty: 1

Raspberry Fruit Powder as Needed Raspberry Fruit Powder as Needed (204159) (204159) Qty: 1

Directions

In a medium bowl sift al of the dry ingredients together. Cut up the butter into 1” pieces and place them in a mixing bowl. Fitted with the paddle attachment, cream the butter on medium high speed for about 3 minutes. Stop and scrape the bowl then cream for an additional minute. Add the sugar in thirds stopping and scraping the bowl after each addition. Do the same with the eggs. Slowly add the buttermilk and vanilla on low speed. Add the dry ingredients alternately with the buttermilk. Mix until just incorporated. Scrape the sides once more add the aroma, starting with 15 drops, and mix 30 seconds more. Pour into parchment lined half sheet pan. Bake 350˚F/175˚C for 30 minutes. Allow to cool before use. Cut into cubes and dust with raspberry powder.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Fruits (citrus, tropical, berries, etc.)
Others
Vanilla

Texture Profile

Soft
Dense
Others
Smooth
Light
Chewy

Temperature Profile

Cold
Room Temperature