Valentine’s Day

by | Jan 31, 2022 | Entremets e Single servings, Pastry | 0 comments

It is the first time that I prepare a dessert for Valentine’s Day.
As tradition dictates, it has to be red …….
So I chose raspberries that perfectly match with white chocolate.
A simple dessert with only a few recipes, but truly delicious.
A red passion glaze and some white chocolate decorations to bring out the color of the glaze even more.
Raspberries and white chocolate not only for Valentine’s Day, but for every time you want a fresh, stunning and gorgeous dessert.

San Valentino

San Valentino

San Valentino

Valentine's Day

Yield: serves 8


Raspberry biscuit

  • 1 medium (50 g) whole egg, room temperature
  • 2 tbsp + 1 tsp (35 g) superfine granulated sugar
  • 1 tbsp (15 g) Inverted sugar (or honey)
  • 3 tbsp + 1.5 tsp (50 g) whipping cream
  • 1/4 cup (30 g) pastry flour
  • 2 generous tbsp (15 g) almond powder
  • 2 tbbsp (15 g) potato starch
  • 1.6 g baking powder
  • Pinch of salt
  • Frozen raspberries, crumbled

White chocolate crémeux

  • 250 g custard*
  • 5.5 oz (155 g) white chocolate 35%, Ivoire Valrhona
  • 2.1 g di gelatina, 200 bloom (powder or sheets)
  • 2 tsp (10.5 g) water to bloom gelatin


  • 1/2 cup + 1 tbsp (135 g) full fat milk
  • 1/2 cup + 1 tbsp + 1 tsp (135 g) whipping cream
  • 3 medium (55 g) egg yolks
  • 2 tsp (30 g) superfine granulated sugar

Raspberries light mousse

  • 1.5 cups less 1 tbsp (340 g) raspberries puree
  • 3/4 cup + 1 tbsp (105 g) icing sugar
  • 1 cup + 2 tsp (240 g) whipping cream
  • 7.87 gelatin, 200 bloom
  • 2 tbsp + 2 tsp (40 g) water to bloom gelatin

Red mirror glaze

  • 4 tbsp + 1 tsp (66 g) water
  • 1/2 cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
  • 4.5 oz (125 g) glucose syrup, 60 DE
  • 4.5 tbsp (85 g) sweetened condensed milk
  • 4.5 oz (125 g)white chocolate 34%, Zéphir Cacao Barry
  • 7,5 g gelatin, 200 bloom (powder or sheets)
  • 2 tbsp + 1.5 tsp (38 g) to bloom gelatin
  • Liposoluble red color
  • White colour


  • White tempered chocolate decorations
  • Fresh raspberries
  • White chocolate Crispearls al cioccolato bianco
  • Ruby chocolate Crispearls
  • Small white and pink meringues


    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.

San Valentino

San Valentino


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