Champagne & raspberry Michelin dessert

The raspberry broth

• Transfer the frozen raspberries in a bowl together with the sugar. Now cover this very tight with plastic wrap and let it cook on a double boiler on low heat for around 3 hours.
• Then remove the foil and let it drain on a sieve that’s lined with a kitchen paper. Let it drain in your fridge.
• Once that’s done keep the raspberries for later.

The raspberry cream

• First soak the gelatin in cold water.
• Then weigh the raspberry broth in a saucepan together with the cream, the sugar, the egg yolk and the corn starch. Mix this and while stirring cook it to the desired thickness.
• Then dissolve the gelatin.
• Now pour the cremeux into a piping bag and fill your desired mold. Scrap off any excess cremeux and let it set in your freezer for at least 3 hours. 

• First soak the gelatin in cold water.
• Then transfer the sugar into a saucepan together with the water and heat this up till it’s 118 °C.
• Meanwhile pour the whole egg into a bowl and start beating it. Once the eggs are fluffy and the sugar has the right temperature slowly add it to the eggs and beat it till cold.
• While that’s beating pour the 100 grams of cream into a saucepan and bring it to a boil. Then turn off the heat, dissolve your gelatin and also add the white chocolate. Mix this.
• Now pour the 200 grams of cream into a bowl and beat it until it’s at yoghurt thickness.
• Once the egg mixture has cooled down stop beating and add it to the white chocolate ganache. Fold this together and when it’s at room temperature add it to the whipped cream. Also fold this together.
• Transfer it into a piping bag and fill your desired mold all the way. Now tap the tray a couple of times to remove any air bubbles.
• Then scrap off any excess mousse and let it set in your freezer for at least 5 hours.

• Transfer the raspberry trimmings into a blender and also add the champagne. Then cut the vanilla pod in half, scrape out the seeds and add them to the blender. Now blend this till smooth.
• Once it’s smooth pass it through a fine sieve and use a ladle to be sure that you don’t waste a single drop. Cover it and keep it in your fridge for later.

• Pour the flour on your worktop together with the sugar, the butter, the flaky salt, the almond powder and the melted white chocolate. Knead this into a nice dough.
• Now spread it on a silicon sheet and bake it at 160 °C for around 25 minutes till golden. Mix it every 5 minutes with a whisk.
• Then let it cool down and keep it dry and covered for later. 

• For this just transfer some olive oil into a preserving jar and add a couple of empty vanilla pods. Mix it well and then let it sit out of the fridge so all the flavors can come together. 

• Mix 1 part of melted cacao butter with 1 part of melted white chocolate and then color it with a red fat-soluble coloring powder.
• Then pour it into a brushing machine. Now put a layer of foil on a tray and transfer the raspberry cremeuxs on there.
• Then we can brush them, I always do this outside. Just add a thin layer to the frozen cremeuxs, if it's thick the brush can fall off. Keep them in your freezer for later.

• Remove the white chocolate mousse from the mold and lay three mousses in a circle on a plate and put the cremeux in between.
• Now fill the cremeux with the crumble and pipe a layer of the coulis on the white chocolate mousse.
• Put some cut raspberries on the crumble, decorate them with woodruff flowers and then finish the dessert with a couple drops of the vanilla oil.