Michel Cluizel - Kewane Raspberry

Ingredients

• •

  100 g Kewane Chocolate Minigrams

• •

  6 g Glucose

• •

  20 g Sugar

• •

  2 g NH Pectic

• •

  50 g Sugar

• •

  100 g Balsamic Vinegar

Instructions

1. 1

   WHIPPED GANACHE: Make a ganache with the 50g cream, chocolate and glucose. Add the chilled 70g cream to the ganache and allow to rest for 12 hours. Whisk the mixture so that it resembles whipped cream.

2. 2

   RASPBERRY EXTRACT: Using the sous-vide method, cook the raspberries, sugar and pectin at 82 °C for 3 hours, then strain the juice through a sieve and retain the pulp.

3. 3

   RASPBERRY JAM: De-seed the pulp. Make jam using the sugar.

4. 4

   RASPBERRY STRAW: Use the ingredients to make a custard and cool. Use a confectionery ruler to spread out the mixture on a 12-cm SilpatTM silicone baking mat. Bake for 6 min at 150 °C, then roll around a stainless steel tube.

5. 5

   ASSEMBLY: Using a piping bag, pipe thewhipped ganache, add 3 blackcurrants, a little raspberry jam and the celery cubes. Arrange the raspberries to the right of the piped ganache, and the straw on the right-hand side. Add a few drops of vinegar to the raspberries and serve. Add the raspberry extract at the table.