Valentine’s Day

Instructions

Raspberry biscuit
Line one baking tray with greased baking mat or baking paper.
Place one 7 inches (18 cm) square ring on the baking mat and set aside.
Heat fan oven at 300 F (150°C).
Combine and sift the powders and set aside.
Whisk the eggs with sugars and vanilla until soft and fluffy.
On low speed, add the cream and combine.
On low speed, add all the powders until combined.
Pour the mixture in pastry bag and pipe 160 g in the square pastry ring.
Sprinkle crumbled raspberries on the surface and bake for 16 minutes.
Out of the oven remove the pastry square ring and let cool.
From the biscuit, get one 6.3 inches (16 cm) round disc, wrap in plastic wrap and freeze.
White chocolate crémeux
Soak gelatin in water.
Finely chopped the chocolate and put it in a jar.
With hot milk and cream, egg yolks and sugar, prepare a custard, stirring constantly on low heat until the mixture reaches 180F - 82°C.
Out of the heat, weigh the quantity called in the recipe (250 g - I suggest to use a scale), add melted gelatin and stir to combine.
Pour the mixture over the chocolate and with a hand blender, blend for a couple of minutes until shine and smooth.
Pour 185 g of white chocolate crémeux in two 6.3 inches (16 cm) moulds (use a scale), refrigerate for 3 hours, then, freeze.
Raspberries light mousse
Soak gelatin in water.
In a jar, pout he raspberries puree and icing sugar and blend to combine.
Pour a little amount of mixture in a saucepan and heat until about 160F - 70°C.
Out of the heat, add melted gelatin and stir to combine.
Add the remaining cold raspberries puree and blend once again until completely combined.
Semi whip the whipping cream and combine the two mixtures.
To assemble
In a 7 inches - 18 cm. silicone mould (1.77 inches in high - 4.5 cm) pour 250 g of raspberries mousse and freeze for a few minutes to set.
Place the frozen white chocolate crémeux in the center, add 200 g of mousse, then place the second chocolate crémeux and pour a thin mousse layer.
Place the raspberries biscuit, smooth, in case, the edges with a small spatula, then freeze for at least 24/36 hours.
Red mirror glaze
Soak gelatin sheets in water.
In a pitcher, pour sweetened condensed milk, chopped chocolate and food colours.
Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.
Pour the syrup into the pitcher, add melted gelatin and mix with a hand blender until smooth and shiny, for at least 2 minutes.
Refrigerate overnight.
To serve
Remove the entremet from the mould and place on a wire rack.
Heat and blend the mirror glaze and use at 85-95F - 30/35°C.
Glaze the dessert, decorate with white chocolate decorations, crispers, raspberries and small meringues.
Refrigerate for about 8 hours before serving.
Enjoy.