- 400g sour cream
- 750ml diary cream
- 825g sugar
- 5g vanilla
- 750g raspberry puree
- 250g almond flour
- 50g cocoa
- 250g butter
- 20 eggs
- 50g fruit sugar
- several fresh raspberries
- 3g food coloring
- 50ml milk
Sour cream sauce:
Whip the sour cream and the diary cream with 200g sugar and vanilla till the mixture turns fluffy.
Then put the mass into the pastry bag.
Boil down 500g raspberry puree and 50g sugar until the mixture thickens. Let it cool down.
Cooking cocoa financier:
Stir almond flour, 250g sugar, 50g cacao, 250g butter and eggs in the mixer until the mass is smooth. Spread the dough on the backing paper and put it into the oven heated to 175C, bake till ready. After that crumble it up.
Boil together 250g raspberry puree, 25g fruit sugar and 100g sugar, let it cool and put the pot with the mixture on ice and whip till the mass thickens. Put it into the freezer.
Then take 250g sugar and 25g fruit sugar, add the dye and boil till the mixture heats to 140C. Spill the mass on a silicone mat, blend it then tear a piece of the mass put it on a sugar pump and blow a bubble. Fill it with the sour cream mousse.
Whip the milk, spill it on the silicon mold and let it dry.
Put two pieces of financier on the plate. On the top of one of them place the raspberry sorbet, on the second one – the caramel bubble. Decorate with the raspberry sauce and dried milk chips.
The dish is ready. Bon appétit!
Recipe: Uilliam Lamberti, Luigi Magni.