Ingredients
Instructions
- Begin with the raspberry cream insert (prepare a day ahead): Heat the raspberry puree in a saucepan.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until well combined.
- Pour a portion of the hot raspberry puree into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened like pastry cream.
- Remove from heat and stir in the butter pieces until fully incorporated.
- Pour into a 16cm (6-inch) ring mold lined with plastic wrap and freeze overnight.
- For the French meringue base: Preheat oven to 90°C (195°F). In a clean bowl, beat egg whites with a pinch of salt, gradually adding sugar until stiff, glossy peaks form.
- Spread or pipe the meringue into an 18cm (7-inch) disk on a baking sheet lined with parchment paper.
- Bake for 2 hours, then allow to cool completely.
- Once cooled, melt the white chocolate and spread a thin layer on the flat surface of the meringue to create a moisture barrier.
- For the vanilla bavarian cream: Soak the gelatin sheets in cold water until soft.
- Heat the milk with the split and scraped vanilla bean (or vanilla extract).
- In a separate bowl, whisk the egg yolks with sugar until pale.
- Gradually pour the hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook, stirring continuously, until it reaches 82-84°C (180-183°F) or coats the back of a spoon.
- Remove from heat, squeeze excess water from gelatin and stir into the hot custard until dissolved.
- Allow the mixture to cool to 30-35°C (86-95°F).
- Whip the cold heavy cream to soft peaks and gently fold into the cooled custard.
- For assembly (upside-down method): Pour some of the vanilla bavarian cream into the bottom of an 18cm (7-inch) cake ring or silicone mold.
- Place the frozen raspberry insert in the center, pressing gently.
- Cover with the remaining bavarian cream.
- Place the meringue disk on top, chocolate side facing up.
- Smooth the edges and freeze for at least 6 hours, preferably overnight.
- To serve, unmold the cake and allow to thaw in the refrigerator for 1-2 hours before serving.
Author
(Visited 42 times, 1 visits today)
Subscribe
Login
0 Comments
Oldest