My Sunny Valentine

Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.



As soon as the mixture is completely smooth, add the cold eggs.



As soon as you obtain an even dough, stop mixing.



Store in the refrigerator or spread out immediately.



BAKING: 150°C (300°F).

Bake the shortbread and grind it into a powder.

Add the PRALINÉ, the COCOA BUTTER and the melted couverture, the crispy wheat flake

cereal and the fleur de sel.

Put the raspberries in a bain-marie with some plastic wrap to cover its surface until their juice seeps out. Filter but don’t press them to make a translucent juice.

Heat the raspberry juice and sugar.

Add the rehydrated gelatin.

Bring to a boil.

Place the lemon segments in the heart-shaped mold (Pavoni PX4325) and fill it with raspberry jelly, then freeze.

Cook the raspberry purée, egg yolks, eggs, sugar and rehydrated gelatin at 185°F (85°C).

Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.

Store in the fridge until it is time to assemble.

Heat the lemon purée along with the zest and add the gelatin mass.

Combine it with the partially melted OPALYS and COCOA BUTTER, mixing first by hand then using an immersion blender until the emulsion is flawless.

Leave to cool overnight in the refrigerator.

Beat the cream and incorporate it into the preparation. Use immediately.

In a stand mixer with the whisk attachment, beat the egg yolks, eggs, and a larger portion of sugar.



Whisk the egg whites while gradually adding the smaller portion of sugar.



Combine the whisked whites with the other mixture and finally add the sifted flour.



BAKING: On a baking mat at 200-220°C (360-375°F).600g to 800g for a 40 x 60cm mold.



600g to 2400g for a 40 x 60cm mold.