VALENTINES DAY RECIPE
HOTEL SAHARA STAR
BY CHEF JITENDRA SHAH, ASSISTANT PASTRY CHEF, SAHARA STAR
RASPBERRY CREMEUX
INGREDIENTS
Raspberry Puree – 800 gm
Castor Sugar – 240 gm
Egg Yolk – 300 gm
Whole Egg – 300 gm
Unsalted Butter – 500 gm
Gelatine – 20 gm
For Glazing
Water – 150 gm
Castor Sugar – 300 gm
Liquid Glucose – 300 gm
Condensed Milk – 200 gm
Gelatine – 20 gm
Raspberry Colour – 2 gm
METHOD
1. Cook raspberry puree on a double boiler.
2.In separate bowl mix whole eggs and egg yolks together with castor sugar
3. Divide raspberry puree into two parts.
4. Keep butter at room temperature to become soft.
5. Cooldownanother raspberry puree till 30-35 degree celsius and add our egg and sugar mixture in it, whisk continuously, now add other past of raspberry puree which is hot in the mixture and whisk well.
6. Now add soft butter slowly in the above cremeux mixture using a hand blender.
7. Keep this mixture in the refrigerator.
8. For glaze take another pan, add water to it and bring it to boil.
9. Add castor sugar and liquid glucose in water then slowly add condense milk mix together and add raspberry color in the mixture.
10. Soak the gelatine in another bowl and then add hot glaze mixture.
11. Using desire mold add cremeux mixture properly and keep in a deep freezer for about 24 hrs to set.
12. Unmould the set cremeux and glaze properly.
