Chocolate and raspberry torte, pistachio gel, orange crème fraiche, raspberry isomalt

11 March, 2016

Chocolate and raspberry torte, pistachio gel, orange crème fraiche, raspberry isomalt

Ingredients                                                 

Chocolate genoise

1.5 eggs

70g castor sugar

6g meltedclarified butter

25g plain flour

12g cocoa powder

50ml raspberry puree

Warm eggs and sugar to 50’C in a bowl over a pot of simmering water
Remove from pot and whip with an electronic whisk until pale, thick and cooled
Stir in butter and fold in flour
Spread into greasepaper lined 10 inch spring form round baking tin
Cook at 150’c for 8 minutes
Cool and brush with raspberry puree

Chocolate mousse

225g 70% callabaut dark chocolate

3 egg yolks

2 whole eggs

190g castor sugar

375g double cream

Semi whip cream and leave outside fridge
Melt chocolate in a bowl over a pot of simmering water
Warm eggs and sugar to 50’C in another bowl over a pot of simmering water
Whip warmed eggs with and electronic whisk until cool pale and thick
Add 1/3 egg mix into chocolate and mix for 3 seconds
Then quickly add back to remaining egg and fold into each other until combined
Fold in whipped cream until fully incorporated
Spread half mix of mousse onto sponge and to with raspberries, then add remaining mousse and spread until surface is smooth and even
Freeze

Chocolate glaze

75g cream

110g castor sugar

5g gold gelatine leaf

36g cocoa powder

Bring to boil cream and sugar
Soak gelatine leaf in cold water until soft and add to boiled cream
Whisk in cocoa powder and pass through a fine sieve
Top mousse with glaze
Spread around to evenly coat cake
Back to freezer for 30mins

Pistachio gel

120g natural glaze

30g pistachio paste

3 drops vanilla extract

Warm glaze until fully liquid and whisk in remaining ingredients
Whisk until cool
Place into piping bag

Raspberry isomalt shard

150g isomalt sugar

20g raspberry powder (or essence)

Tip of a knife of pink food colouring

Mix isomalt with raspberry powder and food colouring until pink in colour
Scatter loosely between 2 silicone mats and bake at 180’C for 10 minutes
Let cool and remove from tray
Break into required size

Orange crème fraiche

200g crème fraiche

10g icing sugar

5g orange zest

Whip all ingredients with and electronic whisk until thick

 1.5  punnets  fresh raspberries

20g  Pistachio crumbs

Serving:

Remove cake from tin and cut into 12 even sized slices using boiling hot water and a sharp chopping knife and defrost for 2 hours
Cut small hole in bottom of piping bag and pipe a small circle (size of 2 euro) onto left centre side of plate (9 o’ clock) and drag bag in a semi circle (rainbow) shape
Place cake on the side of the gel and top with raspberry shard
 Warm dessert spoon and quenelle orange crème fraiche in between gel and the cake
 Garnish with 2 fresh raspberries and pistachio crumb