Sphère
A nut cookie base layered with raspberry crème and chocolate crème, finished with a chocolate glaze and fresh fruit.
Ingredients
Nut biscuit
about 25 slices, 3 cm diameter
Raspberry crème (frozen, reserved)
25 pieces, 4 cm diameter silicone mold
Chocolate crème
to taste
Chocolate almond biscuit
about 50 slices, 3 cm diameter
Chocolate glaze (see page 25)
to taste
Decoration
to taste
Instructions
1
Make the nut biscuit
Mix sugar with dried egg whites, add egg whites and whip into a meringue with stiff peaks. Add almond flour, pistachio flour, and powdered sugar, and mix until glossy. Pipe 3 cm diameter rounds onto a baking tray and bake in a 150°C convection oven with the damper open for 14-15 minutes.
2
Make the raspberry crème
Boil the raspberry purée and pour it into the mixed whole eggs, egg yolks, and sugar. Strain and cook to 84°C until thickened, then add the bloomed gelatin. Cool to 50°C, emulsify in the butter, and finally add the raspberry brandy. Pour into silicone molds and freeze.
3
Make the chocolate crème
Boil the milk and add the bloomed gelatin, then pour gradually over the chopped chocolate to emulsify. Cool to 40°C and gently fold in the cream that has been whipped to 60% in stages.
4
Make the chocolate almond biscuit
Prepare a pink meringue (whip the egg whites with sugar and red coloring). Add almond flour, powdered sugar, and cocoa powder, and mix until glossy. Pipe 3 cm diameter rounds and bake in a 150°C convection oven for 12-13 minutes.
5
Assemble and finish
Pour half of the chocolate crème into the mold, place the frozen raspberry crème in the center, then fill the rest with the chocolate crème. Cover with a nut biscuit, press flat, and freeze. After unmolding, coat with the chocolate glaze. Sandwich jam between two chocolate almond biscuits and decorate with fruit, then spray with gold dust.
