Jitendra Shah, assistant pastry chef at Mumbai's Sahara Star hotel, presents his recipe for a sophisticated raspberry dessert.
Photograph: Kind Courtesy Sahara Star
Raspberry Cremeux
Ingredients
- 800 gm raspberry puree, if using fresh raspberries, puree in a blender and strain through a fine-mesh sieve
- 240 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
- 300 gm egg yolks
- 300 gm whole eggs
- 500 gm unsalted butter, brought to room temperature, easily available in grocery stores and online
- 20 gm gelatine or a gelatine substitute for vegetarians
For the glaze
- 150 ml water
- 300 gm castor sugar
- 300 gm liquid glucose
- 200 ml condensed milk
- 20 gm gelatine or a gelatine substitute for vegetarians
- 2 gm raspberry pink colour
Method
- Boil 2-3 inches of water in a pot.
Pour the raspberry puree into a saucepan, which can be balanced over the first pot, and cooks like a double boiler.
Make sure no water enters the saucepan.
Once the raspberry puree is cooked, take off heat and let it cool down to 30-35°C. - Soak the gelatine in water in a small bowl and when it softens, drain and keep ready.
- In another bowl, beat whole eggs, egg yolks and castor sugar with a whisk.
- Add the cooled raspberry puree to the egg mixture.
Whisk continuously.
Add the butter and slowly blend the mixture with a hand blender.
Once the mixture has a smooth and creamy texture, add the gelatine and pour into a funky mould.
For Valentine's day festivities opt for a heart-shaped mould or a LOVE mould (both easily available online) and place it in the refrigerator to set for more than 1-2 hours. - For the glaze boil the water in a saucepan.
- Add the castor sugar and liquid glucose. Once the sugar has melted, add the condensed milk slowly.
Add the colour and mix well. - Soak the gelatine in water and when it softens, drain and add to the glaze mixture.
- Once the raspberry mixture sets, unmould and glaze properly.
Serve chilled.
