Servings: 8 each
Ingredients
Dacquoise
- 37 g Powdered Sugar
- 42 g Almond Flour
- 22 g All Purpose Flour
- 85 g Egg Whites
- 5 g Egg White Powder
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Flavor with Seeds (Alcohol Free)
- 52 g Granulated Sugar
Vanilla Raspberry Panna Cotta
- 2 g Silver Gelatin Sheets
- 28 g Heavy Cream
- 17 g Granulated Sugar
- 98 g Raspberry Puree
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Flavor with Seeds (Alcohol Free)
- 57 g Greek Yogurt
Raspberry Gelatin
- 7 g Silver Gelatin Sheets
- 120 g Raspberry Puree
- 20 g Granulated Sugar
Vanilla Lychee Mousse
- 4 g Silver Gelatin Sheets
- 120 g Lychee Puree
- 25 g Egg Yolks
- 13 g Granulated Sugar
- 167 g White Chocolate
- 133 g Heavy Cream (whipped to soft peaks)
- 20 g Prova Gourmet Madagascar Bourbon Vanilla Flavor with Seeds (Alcohol Free)
Clear Glaze
- 700 g Granulated Sugar
- 30 g NH Pectin
- 290 g Glucose Syrup
- 40 g Invert Sugar
- 510 g Dextrose
- 1100 g Water
- 5 g Citric Acid
Instructions
Dacquoise
- Set oven to 356°F. In a bowl, sift together the powdered sugar, almond flour, and flour.
- In a separate bowl, beat together egg whites, egg white powder, 5 g Prova Gourmet Madagascar Bourbon Vanilla Flavor with Seeds (Alcohol Free), and sugar until stiff peaked meringue. Fold dry ingredients into the meringue. Pour mixture into a lined small baking tray. Bake for 12-15 minutes. Cool and reserve.
Vanilla Raspberry Panna Cotta
- Soak the gelatin in ice water.
- In a medium-sized pot, combine heavy cream, half the raspberry purée, granulated sugar, and 5 g Prova Gourmet Madagascar Bourbon Vanilla Flavor with Seeds (Alcohol Free) Bring to a simmer.
- Add hydrated gelatin and stir to dissolve. Remove from heat.
- Add remaining raspberry purée and yogurt. Whisk until fully combined.
- Pour into silicon inserts and freeze.
Raspberry Gelatin
- Soak the gelatin in ice water.
- In a medium sized pot, combine raspberry purée and granulated sugar. Place over heat and bring to a boil.
- Add gelatin and stir to dissolve. Remove from heat.
- Pour over a quart sheet tray, lined with plastic wrap. Refrigerate until set.
Vanilla Lychee Mousse
- Soak the gelatin in ice water.
- In a medium sized pot, bring the lychee purée and vanilla to a boil.
- In a small bowl, whisk together the egg yolks and granulated sugar and pour into hot lychee mixture to temper.
- Return mixture to pot and continue cooking, stirring often, until cooked to 179.6°F. Add hydrated gelatin and stir until dissolved.
- Strain mixture over the chocolate. Emulsify with a hand blender and allow to cool to 86°F.
- Fold in whipped cream and transfer to piping bag.
Clear Glaze
- Combine the granulated sugar and pectin.
- In a large pot, bring glucose syrup, invert sugar, dextrose, and water to 104°F. Begin adding sugar/pectin mixture little by little, mixing, until fully incorporated.
- Bring mixture to a boil for 2 minutes, add citric acid, and continue to cook for an additional 1 minute. Remove from heat and refrigerate to rest.
- To use, weigh 100g of glaze and add 20ml of water. Heat to 140°F in the microwave.
Assembly
- Using a mini heart-shaped cutter, cut the raspberry gelatin and place inside individual heart shaped silicon molds, using about 6 hearts per mold.
- Pour 1 layer of mousse inside silicon molds, followed by the frozen vanilla-raspberry panna cotta. Cover with additional mousse. Finish with a disc of the dacquoise.Remove excess mousse with an off-set spatula. Freeze overnight.
- Unmold the mousses and glaze with clear glaze. Decorate with heart sprinkles.Enjoy!
