When it comes to show-stopping desserts, the combination of the velvety smoothness of white chocolate and the tart sweetness of fresh raspberries creates a match made in culinary heaven. We introduce you to the White Chocolate Raspberry Desire, a masterpiece dessert recipe inspired by Rajesh Paramashivan, pastry chef at Novotel, Mumbai Juhu Beach, to captivate your taste buds and dazzle your guests.
To kickstart your dessert magic, mix milk with sugar and then blend it with custard powder to create a silky base. Next, pour this warm mixture into melted white chocolate and whisk it for a smooth texture. Meanwhile, add dissolved gelatin to it for a luxurious sheen. Finally, gently fold in semi-whipped cream. Next, whip up a luxurious base by creaming butter and castor sugar together until it's silky smooth and airy. Now, gently add eggs to the mixture and blend. In a separate bowl, sift together flour and baking powder, then delicately fold this mix into the buttery blend. To finish, stir in milk and melted white chocolate and then, slide the mixture into a preheated oven at 180°C (350°F) for 20 minutes.
Separately, boil the raspberry puree and combine it with egg yolks. Now heat the mixture to 82°C so that the eggs are fully pasteurised. Next, blend the mixture until smooth and creamy. For structure, add gelatin to it and melted butter, for richness. Pour the silky mixture into any mould or bowl of your choice and refrigerate to let it set.
Now, to combine, assemble your show-stopping dessert by placing freshly baked white chocolate lamingtons in a mould of your choice. Then, you have to fill the mould halfway with the white chocolate mousse, creating a delicate base. Next, add a dollop of raspberry creme aux in the centre for a pop of flavour and colour. Seal it with a generous topping of white chocolate mousse. Freeze until firm, release it from the mould and garnish with elegant white chocolate touches. Your breathtaking masterpiece is now ready to impress!
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Prepare White Chocolate Raspberry Desire Recipe to impress your guests and your taste buds.
To prepare the white chocolate mousse, boil 250 grams of milk with 40 grams of sugar and add 20 grams of custard powder. Add the hot custard mix to 200 grams of white chocolate and emulsify them into a smooth texture.
Melt 6 grams of gelatin and add it to the ganache. Lastly, fold 200 grams of semi-whipped cream.
To prepare the white chocolate Lamingtons, cream 125 grams of unsalted butter with 230 grams of castor sugar till the mixture is smooth and fluffy.
Then, add 2 eggs to the creaming mixture. Sieve 250 grams of flour and 5 grams of baking powder into the butter mixture. Lastly, add 125 millilitres of milk and 90 grams of melted chocolate to the mix. Now, bake it at 180°C for 20 minutes.
To prepare the raspberry creme aux, boil 200 millilitres of raspberry puree and add 6 egg yolks. Cook at 82°C till the eggs are pasteurised.
Then, blend it and add 4 grams of gelatin and 35 grams of butter. Pour the mixture into the desired bowl and refrigerate.
To assemble the dessert, place the baked white chocolate lamingtons in a desired mould and add a little white chocolate mousse up to half of the mould. Then, place the raspberry creme aux in the centre and top up the mould with white chocolate mousse till top.
Now, freeze it and then remove it from the mould. Garnish with white chocolate and serve!
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