“Raspberry on top of shiso leaf”

Original recipe by Eric Ortuño
Pastry Chef & Learning Director 
Associate Founder of l’Atelier Barcelona
Relais Desserts International

 

Sweet dough

• Butter - 240 g
• Salt - 4 g
• Icing sugar Soc Chef - 180 g
• Almond powder - 60 g
• Egg - 100 g
• Flour - 500 g

Mix the butter with the sugar, the almond and the egg. Add the flour. Spread the dough between baking sheets to 2 mm. Line 8 cm tartlet molds. Cook at 150 ºC for 15 minutes.

Freeze-dried raspberry cream

• White chocolate - 170 g
• Milk - 115 g
• Gold gelatin leaves Soc Chef (previously hydrated in water) - 3
• Cream - 200 g
• Freeze-dried raspberry powder Soc Chef - 25 g

Boil the milk. Pour over the white chocolate. Add the melted gelatin. Add the cream and the freeze-dried raspberry. Grind. Fill raspberry imitation silicone molds and freeze. With a “pomme parisienne” spoon, make a hole on top.

Raspberry Compote

• Raspberry - 300 g
• Sugar - 80 g
• NH Pectin Soc Chef - 5 g

Heat the raspberries to 40 ºC, add the pectin mixed with the sugar. Boil for 30 seconds and cool.

Shiso leaf infused cream

• Purple shiso leaves - 5
• Cream - 500 g
• Egg yolks - 110 g
• Sugar - 110 g
• X58 Pectin Soc Chef - 8 g

Boil the cream. Infuse the shiso leaves. Grind, strain and heat to 40 ºC. Add the sugar mixed with the pectin, the egg yolks and cook at 82 ºC. Cool down.

Raspberry Glaze

• Water - 600 g
• Raspberry pure - 150 g
• Sugar - 500 g
• Glucose syrup Soc Chef - 500 g
• Citric acid Soc Chef - 3 g
• NH Pectin Soc Chef - 15 g

Heat the water with the raspberry, glucose and citric acid. At 40 ºC add the sugar mixed with the pectin. Boil for 1 minute. Remove the foam from the surface and cool.

Finishing of the raspberry

• Cocoa butter - 100 g
• White chocolate - 150 g
• Freeze-dried raspberry powder Soc Chef - 20 g

Melt the butter with the chocolate. Mash with the freeze-dried raspberry powder. Bathe the frozen raspberries. Spray with hot raspberry glaze.

Finishing

Fill the tartlet with the compote and the shiso cream. Place a sheet of shiso on top. Finish with the raspberry. This individual cake of ø 8 cm is topped with of a 5 cm raspberry made in a 3D mould. Chef’s recommendation to accompany the tasting: Alvear Amontillado, blend of Jerez and Pedro Ximénez.

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