Recipe created by Cédric Perret
la manufacture du goût
Plated desserts
KEWANE® RASPBERRY Recipe for 10 units
Cédric PERRET Pastry Chef - Au Clair de la Plume Restaurant (Grignan - Drôme)
Whipped ganache Raspberry straw « Grands Accords® » 50 g Whipping cream (35 % fat) (1) 10 g Starch Kewane® 34 % ref. 20670 100 g « Grands Accords® » 100 g Icing sugar Kewane® 34 % 30 g Flour 400 g Raspberry juice 6 g Glucose 90 g Egg whites 70 g Whipping cream (35% fat) (2) Use the ingredients to make a custard and Make a ganache with the cream (1), chocolate cool. Use a confectionery ruler to spread out and glucose. Add the chilled cream (2) to the the mixture on a 12-cm SilpatTM silicone ganache and allow to rest for 12 hours. Whisk baking mat. Bake for 6 min at 150 °C, then the mixture so that it resembles whipped roll around a stainless steel tube. . cream. Raspberry extract Dressing 10 g Celery stick 200 g Raspberries 100 g Balsamic vinegar 20 g Sugar 125 g Raspberries 2 g NH pectin 50 g Blackcurrants Using the sous-vide method, cook the Cut small cubes of celery. raspberries, sugar and pectin at 82 °C for 3 hours, then strain the juice through a sieve Assemblage et finition and retain the pulp. Using a piping bag, pipe the whipped ganache, Raspberry jam add 3 blackcurrants, a little raspberry jam and the celery cubes. Arrange the raspberries 100 g Raspberry pulp to the right of the piped ganache, and the 50 g Sugar straw on the right-hand side. Add a few drops of vinegar to the raspberries and serve. De-seed the pulp. Make a jam using the sugar. Add the raspberry extract at the table. Tube Cubes of celery
Whipped ganache Raspberries
Blackcurrants
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Manufacture CLUIZEL - September 2020
Raspberry jam