Raspberry financier. Recipe from Barry Callebaut

RASPBERRY FINANCIER

Method:

Melt the butter and cool it down to 50 °C.

In a mixer bowl, combine all dry ingredients, previously sifting the wheat flour and powdered sugar.

Gradually add the egg whites, mixing continuously with a paddle attachment until smooth.

Add the melted butter at 50 °C and mix thoroughly.

Fill the molds to 2/3 of the volume and place 2 frozen raspberries into each portion.

Bake at 165 °C for 12–14 minutes.

RASPBERRY INFUSION

Method:

Soak the gelatin in cold water until bloomed.

Mix the pectin with sugar. Heat the raspberry purée to 40 °C, then add the sugar–pectin mixture.

Bring to a boil and cook for 15 seconds.

Remove from heat, add bloomed gelatin and rose water, mix thoroughly.

Pour into molds at 12 g per portion and freeze.

WHIPPED CREAM

Method:

Soak the gelatin in cold water.

Bring the 32% cream to a boil with glucose and invert sugar.

Add the gelatin and mix until fully dissolved.

Pour the mixture over the white chocolate and blend until smooth.

Add cold 35% cream and rose water, mix gently.

Cover with plastic wrap in contact and leave to crystallize for at least 12 hours. Whip before use.