A raspberry that looks like the real thing, with a fresh surprise inside. A light whipped ganache with lime and tonka bean wraps a generous raspberry and blackberry compote, all under a glossy white chocolate coating coloured a natural raspberry red.
The lime keeps the ganache fresh and bright, while the tonka bean adds a warm note of vanilla and almond that suits the berries. The compote is soft and juicy, with real pieces of fruit, and sits right in the centre, so every cut shows plenty of filling.
The raspberry mould has lots of fine detail, so this recipe also shows you how to fill it without air gaps and how to glaze it so the texture stays visible.
As always, you'll get a detailed video tutorial, a full recipe, a list of ingredients and tools, and plenty of practical tips to help the dessert work the first time.
This PDF includes:
✦ Lime and tonka bean whipped ganache
✦ Raspberry and blackberry compote
✦ White chocolate coating, coloured with Colour Mill Raspberry
✦ Full step-by-step assembly and glazing guide
✦ Tips on berries, freezing, glaze temperature, storage and refreezing
🍽️ What you'll receive:
📄 Instant digital PDF download
🎥 Full step-by-step video tutorial
📐 Precise measurements and professional tips
📏 Sized for 8 pieces, 90ml moulds
