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Ingredients
Raspberry Confit
- 12 oz fresh raspberries
- 1 tbsp lemon juice
- 1 oz sugar
- ¾ tsp pectin
Almond Cake
- 6 oz almond paste, softened
- 6 oz unsalted butter, diced, room temperature
- 6 oz sugar
- 4 ½ oz almond flour
- 6 oz sour cream
- 3 large eggs
- 1 tbsp baking powder
- ⅛ tsp salt
White Chocolate Rose Water Vanilla Mousse
- 2 sheets gelatin, silver grade
- ice water, to cover
-
6
oz white chocolate Valrhona Ivoire 35% (see Tip)
or 6 oz white chocolate 35%, high quality chips or chunks - 1 vanilla bean
- 2 oz whole milk
- 16 oz heavy whipping cream, divided
- 1 - 2 tsp rose water, to taste
Mirror Glaze
- 8 oz water, plus 6 tbsp to soak gelatin powder
-
1
tbsp gelatin powder, unflavored
or 4 ½ sheets gelatin, silver grade (see Tip) - 6 oz sugar
- 2 tsp glucose (see Tip)
- 5 ½ oz heavy whipping cream
-
5 ½
oz white chocolate Valrhona Ivoire 35% (see Tip)
or 5 ½ oz white chocolate 35% high quality chips or chunks - 1 - 3 tsp gel food coloring, red, to desired tint
- Nutrition
- per 1 piece
- Calories
- 2473 kJ / 591 kcal
- Protein
- 7 g
- Carbohydrates
- 51 g
- Fat
- 42 g
- Saturated Fat
- 22 g
- Fibre
- 3 g
- Sodium
- 155 mg
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