Wildberry and Cream Delight
MediumIngredients for 6 people
for the rose ganache
- 225 g of 70% dark chocolate
- 280 g of fresh whipping cream
- a few drops of rose water
for the raspberry glaze
- 15 g of gelatine sheets
- 300 g of fresh raspberries
- 45 g of liquid glucose
- 260 g of granulated sugar
- 150 g of fresh whipping cream
- 35 g of lemon juice
for the decoration
- 12 fresh raspberries
- 1 edible rosebud
Method
Finely chop the chocolate with a knife. Place the chopped chocolate in a heat-resistant bowl.
In the meantime, heat the cream over a low heat in a pan.
When the cream is about to boil, but has not yet reached the boiling point, remove it from the heat and wait a few seconds.
Now carefully mix the cream with the chocolate by pouring it flush along the sides of the bowl so as not to get too hot when it contacts the chocolate.
Stir with a spatula or whisk until the chocolate has completely melted and is stringy. Add the drops of rose water. The quantity will depend a lot on the quality of the rose water you use. There are some with a very intense flavor, with which you have to be very careful, and other types with a more delicate flavor that will therefore require a few more drops to be able to appreciate the aroma mixed with the chocolate.
Now transfer the bowl into the refrigerator for about an hour.
After this time, with the help of an electric whip mount the ganache until it becomes lighter and thickens.
In the meantime, line a 16 cm diameter ring mold with parchment paper.
Pour the whipped ganache into the mold and place it in the refrigerator for at least 4 hours.
Prepare the glaze.
First you need to soak the gelatin sheets in cold water for about 15 minutes.
If you have a vegetable mill, use it to prepare the raspberry puree. If you don’t have it, blend the clean raspberries with an immersion mixer.
The resulting puree, however, will have a lot of small seeds so you will have to pass it through a fine sieve to remove them.
Take a small pan with a thick base and add the raspberry puree, glucose, sugar and fresh cream. Turn on the heat and check the temperature with a pastry thermometer. The mixture must not exceed 102 ° C.
Once this temperature has been reached, immediately remove from heat and add the filtered lemon juice followed by the drained and squeezed gelatin.
Mix vigorously until it is completely dissolved.
Now pass the glaze through a sieve to eliminate any possible lumps.
Let it cool down to 40 ° C.
Take the cake out of the refrigerator and turn it out of the mold.
Place the creamy chocolate on a mold with a slightly smaller diameter than the dessert itself and put everything on a wire rack.
Carefully pour the icing along all the sides of the cake. Decorate with raspberries and the rosebud.
Wait a few moments then transfer the cake to a serving plate and put it in the fridge.
Remove the dessert from the refrigerator a few minutes before serving so that the ganache softens slightly and is solid but creamy.
