Yogurt nacar and raspberry
- 215 g raspberry puree
- 50 g sugar
- 4,3 g NH pectin
- 145 g fresh raspberries
- 8 g lemon juice
Heat the raspberry purée to approx. 40 °C, and at this moment add the sugar mixed with the Nh pectin .
Raise to a temperature of 98 °C, then add the lemon juice and the whole raspberries.
- 100 g butter
- 100 g demerara sugar
- 100 g almond flour
- 100 g pastry flour
- 1 g salt
Place knobs of butter in a blender fitted with a paddle.
Add the Demerara sugar, almond flour, flour and salt.
Place on a tray in the fridge covered in cling film.
Leave to stand for at least 4 hours.
Cut into 2/3 mm cubes and cook at a temperature of 160 °C, ensuring that the final result is well dry.
Keep in an airtight container.
Nacar yogurt mousse
- 50 g milk
- 4 g gelatin leaves
- 350 g yoghurt
- 275 g Nacar
- 475 g slightly whipped cream
Heat the cream and dissolve the gelatine sheets soaked in cold water.
Gradually pour over the chocolate and emulsify properly.
Mix with the semi-whipped cream at a temperature of 31/32 °C.
Measure out into glass containers with 30 g per unit of raspberry semi-preserve, and leave to stand rest at a temperature of 0/3 °C to allow the contents to set properly. This will prevent condensation from forming in the container.
Once set, measure out the chocolate Nacar mousse at approx. 35 g per unit, and then insert a white chocolate Nacar disk (4 cm) on the surface.
Leave to rest at a positive temperature of 0/3 °C.
Put approx. 10 g of crumble and ½ a raspberry on the top of the container.
Lastly cover the top of the glass container with tin foil, and apply a hot iron briefly to provide an optimum seal.