Raspberry heart card
– raspberry mousse,
– red velvet spray,
– a sweet pastry biscuit,
– and a white chocolate card.
Materials used
– Micro-perforated silicone baking mat X2
– Ring Amore tart 80 x 70 Silikomart
– Red velvet spray
Ingredients
Raspberry mousse
✔80g raspberries
✔15g sugar
✔100g single cream
✔2g gelatine
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk
Chocolate card
✔White Chocolate
✔Red colouring
The recipe
For 7 tarts
Raspberry mousse
✔80g raspberries
✔15g sugar
✔100g single cream
✔2g gelatine
Place the gelatine in cold water until softened. Heat the raspberry purée (blend the raspberries. You may wish to strain to remove the seeds) and the caster sugar until it boils, then remove from the heat and add the wrung-out, softened gelatine. Mix well and set aside.
Pour the cold cream into a bowl and whip with an electric mixer. Whisk the chilled cream into the previous mixture when cool (below 30°C) and pour into the silikomart mould. Place in the freezer for at least 4 hours.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Form into a ball, spin and chill for at least 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out hearts using a cookie cutter. Place in the freezer for a few minutes and bake until nicely coloured for around ten minutes on a micro-perforated baking mat covered with a second mat. Leave to cool.
Remove the raspberry mousse from the freezer, unmould the hearts and immediately apply the red velvet spray.
To decorate, I made white chocolate cards. I cut a sheet of guitar paper into squares. I tempered some white chocolate then spread it on my guitar paper squares. I let it set. I then tried to draw the ace and the heart in red using a fine brush, by melting a little white chocolate in the microwave and adding red colouring.
I then placed my card on my sweet pastry biscuit and placed my entremet in the centre.
You can serve it with a raspberry salad.
