Viral Raspberry Dessert
Make this Viral Raspberry Dessert that looks like a giant raspberry! A creamy and refreshing summer treat that is easier than a professional pastry version.
Servings: 6 raspberry
Calories: 649kcal
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.
Video
Notes
Do not overwhip ganache.
Working temperature for the chocolate coating is 30oc -32oC.
Nutrition
Serving: 1raspberry | Calories: 649kcal | Carbohydrates: 39g | Protein: 5g | Fat: 54g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 268mg | Potassium: 259mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1356IU | Vitamin C: 15mg | Calcium: 137mg | Iron: 1mg
