PIURA AND FRAMBOES
CHOCOLATE COOKIE
50gr Wheat Flour Type 55
8gr Extra Brute – Cacao Powder
30gr Coconut Sugar
1gr Baking Powder
1gr Sodium Bicarbonate
10gr São Tomé 62%
20gr Liquid Glucose 42 DE
38gr Whole Milk
38gr Grape Seed Oil
30gr Whole Egg
Preheat the oven to 175ºC. In a bowl mix all the dry ingredients together.
Melt the chocolate.
In another bowl mix the chocolate with the glucose, milk, oil and eggs.
Mix the liquids with the dry ingredients. Stir this mixture well.
Line a 20cm round baking pan with baking paper and pour in the previous mixture.
Bake for 12 minutes.
Let it cool.
RASPBERRY JAM
250gr Raspberry Fruit Puree
50gr Cane Sugar
8gr NH Pectin
Mix the sugar and pectin in a bowl.
In a pan heat the puree to 45°C. Gradually add the previous mixture.
Cook for 1 minute.
Pour into molds and freeze.
ASSEMBLED MASCARPONE CREAM
350gr Cream 35%
150gr Mascarpone
50gr Cane Sugar
1gr Tahitensis Vanilla Bean
5gr Gelatin Sheets “Silver”
Soak the gelatin in cold water and drain.
In a saucepan place the cream, sugar and vanilla and heat to 80ºC.
Add the gelatine.
Strain and pour over the mascarpone.
Crush with turmix.
For the inside, place in the mold and freeze.
The remaining cream that will be used for the outside must be kept in cold storage for at least 12 hours.
Assemble in the mixer and use.
RASPBERRY AND CHOCOLATE MOUSSE
280gr Raspberry Fruit Puree
10gr Gelatin Sheets “Silver”
250gr Piura Blanco Dark 74%
200gr Piura Blanco Milk 48
300gr Whipped Cream 35
Hydrate the gelatin leaves in cold water and drain.
Heat the purée to 80ºC. Add the gelatine and let dissolve.
Pour over the chocolate. Emulsify with the turmix.
Whip the cream to soft peaks and fold into the previous mixture.
Place in the silicone mold and freeze.
PIURA AND RASPBERRY
2gr Petazeta
5gr Extra Brute – Cacao Powder
Assembly:
Pour the mascarpone cream and place the frozen jelly inside the mold. Freeze.
After it is frozen, make the mousse and place it in the mold.
Then place the cream inside.
Finish with the cookie.
Freeze.
After it is frozen beat the mascarpone cream and decorate with the pastry point.
Finish with a little cocoa powder and raspberries.
