{"id":104876,"date":"2020-05-14T13:20:55","date_gmt":"2020-05-14T11:20:55","guid":{"rendered":"https:\/\/www.trait-tendance.com\/actualites\/white-chocolate-raspberry-entremet-lime-condiment-and-almond-sweetness\/"},"modified":"2020-05-14T13:20:55","modified_gmt":"2020-05-14T11:20:55","slug":"white-chocolate-raspberry-entremet-lime-condiment-and-almond-sweetness","status":"publish","type":"post","link":"https:\/\/www.trait-tendance.com\/en\/white-chocolate-raspberry-entremet-lime-condiment-and-almond-sweetness\/","title":{"rendered":"White chocolate raspberry entremet, lime condiment and almond sweetness"},"content":{"rendered":"

Ingredients (serves 4) <\/span><\/b><\/p>\n

Almond and praline dacquoise<\/span><\/b> <\/span><\/p>\n

35 g almond powder<\/span> <\/span><\/p>\n

30g praline<\/span> <\/span><\/p>\n

75 g powdered sugar<\/span> <\/span><\/p>\n

30 g caster sugar<\/span> <\/span><\/p>\n

3 egg whites<\/span>egg whites<\/span> <\/span><\/p>\n

Preheat oven to 190 degrees<\/span>. <\/span>Mix the almond powder, praline and powdered sugar.<\/span>. <\/span>Beat the egg whites until stiff, then fold in the caster sugar towards the end.<\/span> <\/span>Gently fold the powders into the stiffly beaten egg whites, little by little, using a spatula. <\/span>maryse<\/span>.<\/span> <\/span>Spread on a baking sheet to a thickness of 1 cm.<\/span> <\/span>Bake at 190\u00b0 for about 20 minutes after dusting with icing sugar. <\/span>sugar<\/span>.<\/span>Cut<\/span> the dough into the desired shapes.<\/span> <\/span><\/p>\n

<\/span><\/p>\n

White chocolate and lime ganache<\/span><\/b> <\/span><\/p>\n

100g white chocolate<\/span> <\/span><\/p>\n

30cl full cream<\/span> <\/span><\/p>\n

10g butter<\/span> <\/span><\/p>\n

Lime zest<\/span> <\/span><\/p>\n

Fai<\/span>re<\/span> the cream, then <\/span>pour<\/span> chocolate cut into small pieces.<\/span> <\/span>Remue<\/span>r <\/span>vigorously to melt the chocolate.<\/span> <\/span>Add<\/span>r<\/span> the butter, cut into small pieces. <\/span>Mix<\/span>elange<\/span>r<\/span> to melt completely.<\/span> <\/span>Add<\/span>r<\/span> a few zests of lime to taste. Cool.<\/span> <\/span>Once cold, whip the mixture until stiff.<\/span> <\/span><\/p>\n

<\/span><\/p>\n

Raspberry mousse<\/span><\/b> <\/span><\/p>\n

100 g raspberries<\/span> <\/span><\/p>\n

20 cl full cream<\/span> <\/span><\/p>\n

30 g sugar and\/or vanilla sugar<\/span> <\/span><\/p>\n

1 sheet gelatin<\/span> <\/span><\/p>\n

1 c. coffee rose water<\/span> <\/span><\/p>\n

Soak gelatine in cold water<\/span>. <\/span>Blend raspberries<\/span>s<\/span> and add rose water.<\/span> <\/span>Heat half of the<\/span>u <\/span> coulis and melt the gelatine. Then add to the remaining coulis.<\/span> <\/span><\/p>\n

Whip the cream until stiff. Add the (vanilla) sugar<\/span>. <\/span>Add <\/span>delicately<\/span> raspberry coulis.<\/span> <\/span>Set aside in a cool place<\/span> <\/span><\/p>\n

<\/span><\/p>\n

Raspberry, orange and lime syrup<\/span><\/b> <\/span><\/p>\n

80g raspberry juice or coulis<\/span> <\/span><\/p>\n

1 tablespoon honey<\/span> <\/span><\/p>\n

20cl orange juice<\/span> <\/span><\/p>\n

1 lime juice and lime zest<\/span> <\/span><\/p>\n

Mix all ingredients in a saucepan<\/span>. <\/span>Reduce to a syrupy texture.<\/span>. <\/span>Strain the syrup.<\/span> <\/span>to Chinese<\/span>. Make a reservation. <\/span> <\/span><\/p>\n

<\/span><\/p>\n

Almond lace tuile<\/span><\/b> <\/span><\/p>\n

125 g chopped almonds or praline or coconut <\/span>grated<\/span> (mixture possible)<\/span> <\/span><\/p>\n

250 g powdered sugar <\/span> <\/span><\/p>\n

60 g flour<\/span> <\/span><\/p>\n

100 g orange juice<\/span> <\/span><\/p>\n

125 g melted butter<\/span> <\/span><\/p>\n

1 lime zest<\/span> <\/span><\/p>\n

Mix flour <\/span>and<\/span> sugar<\/span>. <\/span>Add orange juice and melted butter.<\/span> <\/span>Add the chopped almonds and <\/span>the <\/span>lime zest<\/span>. <\/span>Let stand 1h<\/span>. Heat the oven<\/span> at 180\u00b0: form small<\/span> plates<\/span> <\/span>on baking paper, spaced sufficiently apart, and<\/span> until golden brown.<\/span>. <\/span> Carefully slide the baking paper off the baking sheet onto the work surface. Leave to cool.<\/span> <\/span><\/p>\n


\n Almond powder and slivered <\/span>
\n<\/b>
\n slivered<\/span>
\n<\/b>
\n for dressing<\/span>
\n<\/b> <\/span><\/p>\n

Roast the chopped almonds, <\/span>slivered<\/span> or whole almonds in a 150\u00b0 oven <\/span>mixing<\/span> regularly<\/span>. <\/span>Reduce to a powder for dressing.<\/span> <\/span><\/p>\n

With the help <\/span>of <\/span>pocket<\/span>s<\/span> piping bags, pipe the <\/span>ganache,<\/span> mousse on the dacquoise cookie. Place the tiles on the entremet.<\/span>. D<\/span>with a little syrup and sprinkle <\/span>sprinkle with hazelnut and almond mixture. <\/span> <\/span><\/p>\n

Serve and enjoy,<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients (serves 4) Almond and praline dacquoise 35 g almond powder 30g praline 75 g powdered sugar 30 g caster sugar 3 egg whitesegg whites Preheat oven to 190 degrees. Mix the almond powder, praline and powdered sugar.. Beat the egg whites until stiff, then fold in the caster sugar towards the end. Gently fold […]<\/p>\n","protected":false},"author":16,"featured_media":101958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[204],"tags":[],"class_list":["post-104876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-notebook"],"yoast_head":"\nWhite chocolate raspberry entremet, lime condiment and almond sweetness<\/title>\n<meta name=\"description\" content=\"Trait'Tendance - Recipe notebook - White chocolate raspberry entremet, lime condiment and almond sweetness\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.trait-tendance.com\/en\/white-chocolate-raspberry-entremet-lime-condiment-and-almond-sweetness\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"White chocolate raspberry entremet, lime condiment and almond sweetness\" \/>\n<meta property=\"og:description\" content=\"Trait'Tendance - 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