Raspberry Royal

Recipe

Zéphyr white chocolate mousse

ingredients	preparation
250g milk 80g egg yolks 45g sugar	Make a custard. Cook at 85°C.
410g CHW-N34ZEPH 70g NCB-HD706-BY	Pass through a conical strainer and pour onto
690g whipped cream 35%	At 27°C, add

Raspberry Compote

ingredients	preparation
1000g raspberry puree 200g invert sugar	Heat to 40°C
275g sugar 35g NH pectin	Combine and sprinkle in
Heat until bubbling. Pour a 1 cm layer into a square and freeze.

Blanc Feuilletine™ crunch

ingredients	preparation
2500g FNW-BLFE	Heat to 30°C
Spread the White Feuilletine™ on the Almond success biscuit.

Almond success biscuit

ingredients	preparation
300g egg white 150g sugar 50g brown sugar 6g dehydrated egg whites	Whip and combine
250g almond powder 250g confectioner's sugar 50g potato flour	Add
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.

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