Ivory
Raspberry and white chocolate: here's a very smart, smooth and efficient flavour combination. Appealing to a very broad audience, this recipe has it all: sweetness, fruitiness, creaminess and a crunchy almond base. In one word: yummy! Works the whole year round.
Recipe
Sweet pastry
| ingredients | preparation |
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Mix. |
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Add. |
Leave to stand in the fridge for 3-4 hours. |
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No-flour sponge (for a 40 X 60 cm sheet)
| ingredients | preparation |
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Whip. |
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Add. |
Bake for 15-20 mins at 190°C. |
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Raspberry slice
| ingredients | preparation |
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Heat. |
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Add. |
Pour into Flexipan moulds. Put to one side in the freezer. |
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White chocolate mousse
| ingredients | preparation |
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Bring to the boil. |
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Pour over the syrup. Work into a pâte à bombe. Leave to cool down to 30°C. |
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Add. |
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Fold in. |
Raspberry coulis
| ingredients | preparation |
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Mix. |
Raspberry jam
| ingredients | preparation |
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Bring to the boil. |
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Add. |
Cook for 3 mins. |
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