Remember of my dome Christmas ... well today I propose a new version that I already mentioned when I published the first! A white chocolate dome, panacotta Vanilla and raspberry heart, a nice little dessert you can prepare for a romantic dinner ... like tomorrow for Valentine's Day ;-) or any other occasion!
You can always adapt Version glasses if you do not die with the hemispheres.
Domes white chocolate raspberry heart
Can be prepared the day before
For 6 persons:
utensils: a silicone mold with 5 or 6 hemispheres (6cm in diameter average) if you can make this dessert in glasses if you do not ... drop to the bottom of a round biscuit cut with cookie cutter, put your heart and then pour the raspberry panacotta by above and to sit in the fridge. Then place a layer of melted chocolate on panacotta once taken, put in fridge for 30min layer hardens and finally drop fresh or thawed raspberries.
to the heart of raspberry
75g frozen raspberries
10g sugar
1 sheet gelatin
Dip gelatin in cold water. Cook on low heat with frozen raspberries 10g sugar. When they begin to stew, remove from heat and stir in the gelatin well drained. Mix. Fill an ice cube tray with raspberries or small half-sphere (1 per person) and freeze at least 2 hours to obtain cubes or hemisphere (depending on the mold used) raspberries ..
Meanwhile make the panacotta
o p the panacotta
300ml whipping cream 30%
60 ml of milk
25 g sugar
3 sheets of gelatin
seeds of ½ vanilla bean
Put the gelatin in cold water to soften.
Meanwhile heat the cream, milk, vanilla seeds and sugar over low heat until boiling. Off the heat add the gelatin and stir with a whisk to stir well. Cool cream.
While the cream cools, prepare the chocolate shells.
for 6 shells chocolate
utensil: a pastry brush
150 g white chocolate
In bath melt the chocolate over medium-low heat for 5 minutes without touching it. Then remove from heat stir with a spoon for a smooth mixture. Be careful not to overheat the chocolate, otherwise it will be unusable!
Crouch the hemisphere with a good layer of chocolate with a brush and put in freezer 15 minutes.
Again, paper of a second layer of chocolate with a brush and put in freezer 15 minutes. Let the shells are about 2-3mm thick to avoid any accident during the release!
When the mixture is at room temperature panacotta, remove the hearts of raspberries and unmold. Remove the silicone mold with chocolate shells from the freezer and put the pan on a tray rigid. Place the bottom of each hull, a "heart" of raspberries. Pour the cream into the shells panacotta chocolate and put it in the fridge for at least 3 hours.
Meanwhile make the bed biscuit with honey
for bed biscuit with honey
Utensil: a round cookie cutter the same diameter as the large hemispheres.
50 ml milk
50g honey
30g brown sugar or brown sugar
40g butter
70g flour
3g yeast
1 small egg
Preheat oven to 180 ° C.
Heat over low heat the milk in a saucepan, add honey, butter and sugar and heat, stirring until butter melts.
In a bowl sift together the flour, yeast. Add the milk mixture and stir until mixture is smooth. Add the egg. And mix again until dough is smooth and homogeneous.
Pour the mixture onto a sheet of parchment paper and spread dough with a spatula to a thickness of about 5 minutes to obtain a smooth layer.
Bake 10 minutes at 180 ° C, then reduce oven to 150 ° C and cook 5 minutes more. Check for doneness by cutting a little bit.
When the cookie cools, cut out 6 circles with a punch to the diameter of the hemispheres of the mold.
Book.
dressage
200ml raspberry coulis
few raspberries for decoration
Remove the dome of the fridge. Make this dessert mold release very gently domes, one by one and drop a circle of biscuit on top of the dome, turn gently and place on plate. Decorate the plate with raspberry coulis
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