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Chocolate Raspberry Verrine

A balance of sweet, tart and rich - a classic combination of berries, chocolate, cream and almonds. 

Difficulty:
This recipe contains: Dairy, Tree Nuts, Eggs, Gluten

Ingredients

Cremeux

150g Organic heavy cream

150g Organic whole milk

60g Free range organic egg yolks

18g Organic pure cane sugar

150g 55% Guittard Couverture La Nuit Noir 

Sous Vide Raspberry Compote

200g Organic fresh raspberries

20g Organic pure cane sugar

1/2tsp Organic lemon juice

Almond Streusel

115g Organic unsalted butter

1g Sea salt

125g Organic natural almond meal

145g Organic pure cane sugar

120g Organic sliced natural almonds

75g Organic unbleached all purpose flour

Soft Vanilla Cream

453g Organic heavy cream

1ea Organic vanilla bean, scraped

20g Organic pure cane sugar

Directions

Cremeux

Heat cream and milk in a medium saucepot. Separately, just before boiling, whisk together sugar and yolks. Temper hot cream into yolks while whisking. Return to saucepot and take to anglaise. Strain though chinois over chocolate. Immersion blend to emulsify. Deposit into glasses and chill.

Sous Vide Raspberry Compote

Combine all ingredients in zip top plastic bag and seal. Place in 118˚F immersion bath and cook for 30 minutes. Remove and shock in ice bath.

Almond Streusel

Combine all ingredients in a stand mixer. Mix on low speed until desired streusel size is achieved. Turn out onto parchment-lined sheet pan and refrigerate. Bake at 350˚F until golden brown. Cool.

Method

Whip cream with vanilla and sugar to soft peaks.