RASPBERRY INSPIRATION FLOWER

Heat the pulp along with the glucose and inverted sugar. Gradually pour the hot mixture over the melted couverture and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.

Mix the milk with the whole eggs, caster sugar, inverted sugar and salt. Sift the flour with the baking powder and starch, then incorporate the egg and sugar mixture. Finish off by adding the clarified liquid butter, which you have melted at 95°F (35°C), and the oil. Once you have made the dough, incorporate the chopped STRAWBERRY Inspiration couverture, then mix.

Melt the couverture and oil at 95°F (35°C) and add the Éclat d’Or. While it is still at 95°F (35°C), use to ice the dessert and leave to crystallize in the refrigerator.

Pour some water into a saucepan. Heat to 105°F (40°C), then add the atomized glucose, sugar, and the stabilizer mixed together with a small portion of caster sugar. Bring to the boil. Quickly cool the mixture to 40°F (4°C) then leave to sit in the refrigerator for 12 hours. Before you churn your mixture, mix the raspberry pulp into the syrup. Mix in an electric mixer and churn.

Heat the pulp and glucose to 105°F (40°C). Mix the caster sugar with the pectin NH then add it to the heated pulp. Bring to the boil and store in the refrigerator.