A balance of sweet, tart and rich - a classic combination of berries, chocolate, cream and almonds.
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
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.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-raspberry-verrine