Raspberry, chocolate & cinnamon

Name: Raspberry, chocolate & cinnamon
Ingredients: 500 g chocolate muffin mix; 100 g neutral stock; 8 g sanatine; 500 g Silvia; 200 g Raspberry puree; 125 g Raspberry puree; 200 g Raspberry puree; 500 g Silvia; 135 g Sugar; 135 g Sugar; 8 g Water; 100 g Oil; 35 g Sugar water (1:1); 125 g Water; 10 g Oil; 100 g strawberry or raspberry chocolate; Decorgel Plus Chocolate; 1 g Cinnamon; 40 g Flour; 100 g Boiling water; 40 g Butter; 25 g Freeze-dried raspberries; 500 g Whipped cream; 40 g Sugar; Decorgel Plus Chocolate; 5 g Cinnamon; Gold powder; Raspberries; Cress; Freeze-dried raspberries

This dessert is made by Romy Uijen, pastry chef at Dawn Foods.

Ingredients

500gSilvia

200gRaspberry puree

135gSugar

200gRaspberry puree

500gSilvia

135gSugar

10gOil

100gstrawberry or raspberry chocolate

500gchocolate muffin mix

100gOil

125gWater

8gsanatine

125gRaspberry puree

8gWater

35gSugar water (1:1)

1gCinnamon

40gFlour

40gButter

25gFreeze-dried raspberries

40gSugar

100gneutral stock

100gBoiling water

500gWhipped cream

5gCinnamon

Decorgel Plus Chocolate

Gold powder

Raspberries

Cress

Freeze-dried raspberries

Preparation

Dissolve the sugar in the raspberry purée and add the Silvia.
Mix this for 5 minutes on the highest speed.
Optionally finish with freeze-dried raspberries.
Dry completely in the oven at 100°C for 60 minutes.

Dissolve the sugar in the raspberry purée and add the Silvia.
Mix this for 5 minutes on the highest speed.
Optionally finish with freeze-dried raspberries.
Pipe just before serving and torch.

Melt the chocolate and mix in the oil.
Pipe the chocolate mixture into Silicone mold truffles 5 (62163750).

Mix all ingredients for 3 minutes on the second speed.
Pipe 30 grams of batter into the Silicone mold 11 small muffins (62152660).
Push the chocolate truffle in and seal the muffin.

Bring the sugar water to a boil and add the raspberry purée.
Mix 8 grams of sanatine with 8 grams of water and add this 16-gram mixture to the raspberry/sugar water mixture.
Let cool.

Mix the butter, sugar, and flour until crumbs form.
Bake for 8 minutes in an oven at 180°C.
After baking, mix in the cinnamon and freeze-dried raspberries.

Whip the cream until soft peaks form.
Mix the cinnamon with boiling water.
Mix the neutral fond with the cinnamon/water mixture.
Fold the whipped cream into this mixture.
Pipe into silicone mold truffles 5 (62163750) and silicone mold mini truffles (62170270).
Freeze these molds completely. Once frozen, you can unmold them.

Melt the chocolate and put it in a piping bag.
Apply it to the handle of a frozen whisk by drawing stripes.
Let dry.

Sift some freeze-dried raspberries along the edge of the plate.
Apply the raspberry gel to the plate with a brush.
Heat the decor gel plus chocolate to 40-45°C.
Dip the cinnamon bavarois truffles in the decor gel plus chocolate and finish with a touch of gold powder.
Place the truffles on the plate and add the chocolate decoration.
Place the mudcake in the microwave for 30 seconds and put it on the plate.
Pipe the raspberry foam onto the mudcake and torch it.
Garnish with the crumble and optionally finish with fresh raspberries and cress.