Home Recipes ROGUE RASPBERRY OPERA

ROGUE RASPBERRY OPERA

Inspired by classic dessert opera but reconstructed into raspberry and verbena flavour.

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Ingredients

For 1 servings

Almond joconde

84 g egg white powder

88 g sugar

473 g raspberry puree

645 g almond powder

645 g icing sugar

967 g whole eggs

170 g cake flour

129 g Debic Brioche Butter

Raspberry coulis

626 g raspberry puree

32 g glucose syrup

128 g sugar

14 g pectin NH

12 g gelatin mass

Verbena whipped cream

11 g verbena tea leaves

350 g Debic Stand & Overrun (1)

47 g gelatin mass

220 g white chocolate, 33%

293 g Debic Stand & Overrun (2)

Tea syrup

478 g hot water

9 g verbena tea leaves

240 g sugar

Debic products used

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Debic Incorporation Butter Brioche 4x2.5KG

  • Made from fresh cream
  • A butter ideal for all dough applications
  • Consistent texture and taste all year round
  • Guarantees smooth and reliable processing
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Almond joconde

Make a meringue with egg white powder, sugar and raspberry puree. Keep in chiller.

In the same bowl, make a sabayon with the almond powder, icing and whole eggs.

Fold in the meringue into the sabayon, followed by all the dry ingredients.

Lastly add in the melted Brioche Butter.

Bake at 170°C for around 9 minutes.

Raspberry coulis

Warm puree and glucose to 45°C.

Add in sugar pectin mixture and bring it to a boil.

Add in the gelatin mass and mix well.

Keep in chiller and blend it smooth before use.

Verbena whipped cream

Infuse the verbena tea leaves into the warm Stand & Overrun (1) overnight.

Sieve out and replace the lost cream amount with cream until the total is 293 g.

Warm to 65°C, add in the gelatin mass and pour part by part into the melted chocolate.

Lastly blend in the Stand & Overrun (2).

Keep in chiller and whip it up before use.

Tea syrup

Mix the hot water with the verbena tea leaves and all the sugar.

Mix well.

Assembly

Assembly a total of four layers of joconde.

Start by brushing a thin layer of tea syrup onto the first layer, then spread raspberry coulis on top.

Place the second layer of joconde on top, repeat the process by brushing with tea syrup and spreading verbena whipped cream.

For the third layer, again brush with tea syrup and add raspberry coulis.

Finally, sandwich the fourth and last layer of joconde.

Place a parchment paper on the surface.

Apply some pressure on top to ensure a flat surface.

Keep in the freezer for 30 minutes.

Apply the verbena whipped cream to the surface.

Spray the surface with pink and red cocoa butter.

Cut to the desired size.

Pipe the verbena whipped cream on a chocolate transfer sheet and freeze.

Unmold the transfer sheet and spray some neutral glaze.

Place on top of the opera cake.

Decorate with coulis and fruits.

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