Raspberry Chibouste with Raspberry Gelee in 62mm Chocolate Shortbread Shells
Raspberry Chibouste
Ready Bake 62mm Unbaked Chocolate Shortbread shells. Bake 160°c for 14 mins.
Ingredients
- 90 grams Sugar
- 25 ml Water
- 180 grams Egg whites (6)
- 15 grams Gelatine Powder
- 45 grams Water
- 400 grams Whipped Cream
- 500 grams Raspberry Puree
Method
- Boil water and sugar until 118°c
- Whip the egg whites adding the sugar syrup slowly, whip until cool
- Soak the gelatine in water
- Whip the cream to soft peak
- Melt gelatine with 100 grams of puree then combine all
- Add the meringue mixture to the puree
- Fold in 1/3 of cream then follow with remainder
- Pipe into par baked pastry shell until just under the lip
- Cool in fridge
Raspberry Gelee
Ingredients
- 20 grams Gelatine Powder
- 60 grams Water
- 100 grams Sugar
- 100 grams Water
- 200 grams Raspberry Puree
Method
- Soak gelatine in water
- Bring sugar and water to the boil and cool
- Add gelatine to warm syrup to melt
- Pour and blend in slowly with raspberry puree
- Pour gelee on top of Raspberry chibouste, so there is a thin layer and return to the fridge to set
Recipe will fill approximately – 40 to 50, 62mm Chocolate Shortbread pastry shells (SSCH62).