Creme Brûlée Recipe
Raspberry shortbread, raspberry sponge, valrhona raspberry chocolate ganache, raspberry gel
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Ingredients
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Raspberry Shortbread
Raspberry Sponge
Valrhona Raspberry Chocolate Ganache
Raspberry Gel
Method
Raspberry Shortbread
- 1
Make the Shortbread
Preheat the oven to 350°F (175°C). Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour until combined. Press the dough into a greased 9-inch tart pan and spread raspberry jam on top. Bake for 20-25 minutes until golden. Let cool.
Raspberry Sponge
- 2
Prepare the Raspberry Sponge
Preheat the oven to 350°F (175°C). In a mixing bowl, beat the eggs and sugar together until pale and fluffy. Sift in the flour and baking powder, then fold in the raspberry puree gently. Pour the batter into a greased cake pan and bake for 15-20 minutes until a toothpick comes out clean. Let cool and cut into rounds.
Valrhona Raspberry Chocolate Ganache
- 3
Make the Ganache
In a small saucepan, heat the heavy cream until just boiling. Pour over the chopped Valrhona raspberry chocolate and let sit for a few minutes. Stir until smooth and glossy. Allow to cool slightly before using.
Raspberry Gel
- 4
Prepare the Raspberry Gel
In a saucepan, combine raspberry puree, sugar, and agar-agar. Bring to a boil and then simmer for about 5 minutes. Pour into a shallow dish and refrigerate until set. Once set, blend until smooth.
