Viral Raspberry Dessert
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This Viral Raspberry Dessert looks just like a realistic giant raspberry, making it a stunning centerpiece for any summer gathering. Beneath its beautiful raspberry-shaped exterior is a creamy, crunchy, and refreshingly light dessert that’s surprisingly easy to make at home. My simplified recipe gives you the same eye-catching look as a professional pastry version, using straightforward steps and ingredients that are easy to find.
Table of Contents
Why You’ll Love This Recipe
- Taste and texture. These fruit desserts are crunchy, creamy inside, and not too sweet. Try also Coffee or Raspberry Mousse.
- Simple ingredients. Fruits are made with all-natural ingredients. Flavor comes from real berries and fruits. Also check Pumpkin Spice or Blueberry Macarons.
- Perfect summer dessert. All these fruits have a very refreshing taste and light texture.
Ingredients
- Chocolate: White chocolate. Use good quality.
- Raspberry Puree: Use store-bought or homemade. I recommend it without seeds.
- Cream: Heavy cream. Do not substitute with milk or half and half.
- Sugar: White granulated sugar. Do not use powdered sugar.
- Gelatin: I use powdered gelatin.
- Pectin NH: Important ingredient. Do not skip it.
- Raspberries: Use fresh raspberries, not frozen.
- Lemon Juice: Can also be replaced with citric acid.
- Cocoa Butter: This is used to make the chocolate coating.
How to Make Viral Raspberry Dessert
In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside. Place the chocolate in the tall cup. In the saucepan, over medium heat, bring heavy cream to a simmer, but do not boil. Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender. Add warm raspberry puree and bloomed gelatin. Emulsify again. Add cold Heavy cream and emulsify again. Transfer ganache into a flat container and cover with plastic wrap “to contact”. Refrigerate ganache for 12 hours.
Mix pectin NH with sugar in the cup or small bowl. In the saucepan, warm up the raspberry puree. Drizzle the sugar mixture over the puree, mixing with the whisk. Bring the mixture to a boil and boil for 20-30 seconds. Add a few drops of lemon juice. Transfer confit into a cup and refrigerate until use. When ready to assemble dessert, emulsify confit with an immersion blender. Add fresh-cut raspberries to half and mix with the spatula. Then transfer into a pastry bag.
How to Assemble Viral Raspberry Dessert
Using a hand mixer, whip ganache and transfer into a pastry bag. Do not overwhip ganache! Place the raspberry silicone mold on the cutting board or tray. Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold. Pipe raspberry confit right to the center of the ganache. Pipe ganache on the raspberry filling. After that, using a spatula, level the ganache in each cavity. Cover with plastic wrap and place in the freezer for at least 12 hours.
How to Make Chocolate Coating
In the saucepan, melt the cocoa butter over medium heat. Semi-melt the chocolate in the microwave. Add food coloring to the chocolate, then pour in the melted cocoa butter. Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
For the final steps, you need to remove each raspberry from the silicone mold and dip it into the chocolate coating. After that, transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
Expert Tips
- Highly recommend watching the video on my YouTube channel before making this recipe.
- For the chocolate coating, use oil-based food coloring. I used Haute.
- Do not skip or substitute ingredients; the result may be different.
- This dessert takes time to make; do not speed up some processes in the recipe.
Recipe FAQs
Store in the box or an airtight container in the fridge. Must be consumed within 72 hours.
Yes, you can. But do not defrost it first.
My Latest Video
If you make this Viral Raspberry Dessert, please tag me on social media and make sure to leave a rating below. I would love to see your creations!
Recipe
Viral Raspberry Dessert
Equipment
- 1 immersion blender
- 1 digital kitchen scale
- 1 hand mixer
- 1 whisk
- 1 saucepan
- 1 spatula
- 2 pastry bag
Ingredients
Raspberry Whipped Ganache
- 2 gr gelatin
- 12 gr cold water
- 80 white chocolate
- 70 raspberry puree
- 80 heavy cream (warm)
- 120 heavy cream (cold)
Raspberry Confit
- 3 gr pectin NH wh
- 20 gr white granulated sugar
- 100 gr raspberry puree
- 1 gr lemon juice
- 100 gr fresh raspberries
Chocolate Coating
- 200 gr white chocolate
- 200 gr cocoa butter
- 1 gr red food coloring
Instructions
Raspberry Whipped Ganache
- In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside.
- Place the chocolate in the tall cup.
- In the saucepan, over medium heat, bring heavy cream to a simmer, but do not boil.
- Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender.
- Add warm raspberry puree and bloomed gelatin. Emulsify again.
- Add cold Heavy cream and emulsify again.
- Transfer ganache into a flat container and cover with plastic wrap "to contact". Refrigerate ganache for 12 hours.
- When ready to assemble dessert, using a hand mixer, whip ganache and transfer into a pastry bag. Do not overwhip ganache!
Raspberry Confit
- Mix pectin NH with sugar in the cup or small bowl.
- In the saucepan, warm up the raspberry puree. Drizzle the sugar mixture over the puree, mixing with the whisk. Bring the mixture to a boil and boil for 20-30 seconds.
- Add a few drops of lemon juice. Transfer confit into a cup and refrigerate until use.
- When ready to assemble dessert, emulsify confit with an immersion blender. Add fresh-cut raspberries to half and mix with the spatula. Then transfer into a pastry bag.
How to Assemble Viral Raspberry Dessert
- Place the raspberry silicone mold on the cutting board or tray. Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold.
- Pipe raspberry confit right to the center of the ganache. Pipe ganache on the raspberry filling. After that, using a spatula, level the ganache in each cavity.
- Cover with plastic wrap and place in the freezer for at least 12 hours.
Chocolate Coating
- In the saucepan, melt the cocoa butter over medium heat.
- Semi-melt the chocolate in the microwave.
- Add food coloring to the chocolate, then pour in the melted cocoa butter. Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left.
- Remove each raspberry from the silicone mold and dip it into the chocolate coating. After that, transfer the dessert to the box or tray.
- Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
