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Recipe: How to make Raspberry Cremeux

By Chef JITENDRA SHAH
Last updated on: February 15, 2021 12:44 IST
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Jitendra Shah, assistant pastry chef at Mumbai's Sahara Star hotel, presents his recipe for a sophisticated raspberry dessert.

Photograph: Kind Courtesy Sahara Star

Raspberry Cremeux

Ingredients

  • 800 gm raspberry puree, if using fresh raspberries, puree in a blender and strain through a fine-mesh sieve
  • 240 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
  • 300 gm egg yolks
  • 300 gm whole eggs
  • 500 gm unsalted butter, brought to room temperature, easily available in grocery stores and online
  • 20 gm gelatine or a gelatine substitute for vegetarians

For the glaze

  • 150 ml water
  • 300 gm castor sugar
  • 300 gm liquid glucose
  • 200 ml condensed milk
  • 20 gm gelatine or a gelatine substitute for vegetarians
  • 2 gm raspberry pink colour

Method

  • Boil 2-3 inches of water in a pot.
    Pour the raspberry puree into a saucepan, which can be balanced over the first pot, and cooks like a double boiler.
    Make sure no water enters the saucepan.
    Once the raspberry puree is cooked, take off heat and let it cool down to 30-35°C.
  • Soak the gelatine in water in a small bowl and when it softens, drain and keep ready. 
  • In another bowl, beat whole eggs, egg yolks and castor sugar with a whisk. 
  • Add the cooled raspberry puree to the egg mixture.
    Whisk continuously.
    Add the butter and slowly blend the mixture with a hand blender.
    Once the mixture has a smooth and creamy texture, add the gelatine and pour into a funky mould.
    For Valentine's day festivities opt for a heart-shaped mould or a LOVE mould (both easily available online) and place it in the refrigerator to set for more than 1-2 hours.
  • For the glaze boil the water in a saucepan.
  • Add the castor sugar and liquid glucose. Once the sugar has melted, add the condensed milk slowly.
    Add the colour and mix well.
  • Soak the gelatine in water and when it softens, drain and add to the glaze mixture.
  • Once the raspberry mixture sets, unmould and glaze properly.
    Serve chilled.

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