The Royal Raspberry

Chocolate Biscuit :
Ingredients :
1700 gr  Whole eggs
1000 gr  Caster sugar
1000 gr  Flour
    25 gr  Baking powder
  200 gr  Cocoa powder
1500 gr  UHT Whipping cream 35 % president
  300 gr  Butter
Methods :
1. Whisk together the whole eggs and the fine granulated sugar, add the flour, baking powder and sifted cocoa powder.
2. Add the whipped cream
3. Bake on silpat in a frame, 1300 gr of biscuit per frame
4. Oven temperature 180 C for about 10 minutes

Raspberry Gel with Seeds
Ingredients :
500   gr  Bake proof raspberry with seeds
500   gr  Water
900   gr  Caster sugar
500   gr  Raspberry puree capruit
  80   gr   Gelatine leaves
1000 gr    Raspberry Capruit
Methods :
1. Heat together the raspberry with seeds,water, fine granulated sugar and raspberry purce.
2. Add the gelatine
3. Add the frozen raspberries
4. Heat the mixture to thaw the raspberries and to bind all the ingredients.
5. Pour into a frame over a " guitar sheet"and deep freeze.

Chocolate & Raspberry Cream
Ingredients :
1200 gr  UHT Whipping cream 35% President
  800 gr  Raspberry puree capruit
1300 gr  Dark chocolate 61% DGF
  600 gr  Butter President 82% fat
  450 gr  Inverted sugar
Methods :
1. Boil the cream and the raspberry puree together.
2. Pour over the pieces of chocolate couverture
3. Add the butter and the inverted sugar.
4. Divide by 3 = 1450 gr

Finishing :
1. Superimpose thin layer of chocolate biscuit and chocolate and raspberry cream.
2. Add 1 layer of raspberry gel( 5mm to 10mm large)
3. Superimpoes again thin layers of chocolate biscuit and chocolate raspberry cream.
4. Ice with DGF dark cocoa icing then decorate with raspberries and chocolate.

Recipe by : Bruno Pastorelli & Bareca Magazine
Photo by : Hendry Wijaya & Bareca Magazine