Michel Cluizel - Velvet

Ingredients

• •

  150 g Sugar

• •

  15 g Cocoa Powder

• •

  330 g Raspberry Puree

• •

  85 g Sugar

• •

  8 g NH Pectin

Instructions

1. 1

   CHOCOLATE GENOISE SPONGE: In the mixer bowl, combine the softened butter, egg yolks, salt and the chocolate which has been melted at 45 oC. Beat the mixture together (the mixture must never go below 29-30 oC). With the whites and sugar, make a French meringue. Meanwhile, sift the flour, cocoa and baking powder together. Gently fold the meringue into the previous mixture. Then add the sifted dry ingredients. Place on a sheet of baking paper or a silicone sheet to a depth of 0.7 cm.

2. 2

   SAN MARTIN CREMEUX: Make a custard with the cream, invert sugar and egg yolks (85 oC). Add the rehydrated gelatine. Gradually pour onto the melted chocolate and emulsify. Stir in the milk and emulsify again. Leave the mixture in the refrigerator for 12 hours. Beat at a medium speed. Once the mixture has increased in volume and forms peaks, make swirls on a silicone sheet the size of the Small Dark Round Slim and freeze. Use a spray gun containing the red spray mix.

3. 3

   RASPBERRY & BERGAMOT COMPOTE: Heat the raspberry purée to 40 oC. Mix together the pectin and sugar. Sprinkle onto the purée while mixing with a whisk. Bring to the boil. Remove from heat and add the citric acid solution and bergamot juice. Mix well and pour onto the cooled chocolate Génoise to a thickness of 0.3 cm. Leave to set in the fridge.

4. 4

   ASSEMBLY: Place a little crémeux into the Small Dark Round Slim and over the compote and the Génoise, which has been previously cut out with a cutter. Cover to the edges with a little more crémeux and smooth with a spatula. Place the red swirl on top.