Raspberry Chocolate Pavé

Recipe by Dana Iannelli, Executive Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

Serves 12

Ingredients

Chocolate Biscuit

• 262 grams Egg Whites (fresh)
• 45 grams Castor Sugar  
• 28 grams Egg Yolks (fresh)
• 14 grams Cocoa Powder     

Chocolate Mousse 

• 25 grams Milk (full cream)
• 200 grams Heavy Cream
• 200 grams 58% Chocolate
• 6 sheets Gelatin (bloomed)
• 3 packages Raspberries

Raspberry Mousse 

• 2 sheets Gelatin (bloomed) 
• 5 ounces Water
• 1 cup Heavy Cream 
• ½ teaspoon Vanilla Bean Paste 
• 1# Raspberry Puree
• 4 ounces Egg Whites
• 4.5 ounces Castor Sugar

Raspberry Gelee 

• 2 sheets Gelatin (bloomed) 
• 200 grams Raspberry Puree
• 45 grams Castor Sugar
• 20 grams Water

Raspberry Sorbet

• 535 grams Raspberry Puree
• 125 grams Glucose Powder
• 513 grams Sugar
• 9 grams Sorbet Stabilizer
• 536 grams Water

Garnish

• Chocolate Ganache
• Chocolate Curls
• Dark Chocolate Ganache
• Cocoa Nibs
• Gold Leaf

Preparation

Chocolate Biscuit
Lightly oil one-half sized sheet of a Silpat, silicone, nonstick baking mat. Set onto a half-sized sheet pan.   
Whip the egg whites and sugar to a meringue, when the peaks become stiff, finish on a low speed. 
Whisk yolks until they blend together. Fold the yolks and cocoa into the meringue. 
Put 400 grams onto the silpat mat and level.  Bake in a convection oven at 350 F for 8-10 mins.
When the cake comes out of the oven, allow it to cool.  
Place a frame on top of the baked biscuit. 
Chef Note: Now you will be able to build your entremet.  
Set aside until assembling layers.

Chocolate Mousse
Slice the raspberries in half and set aside.
Put the chocolate into a stainless steel bowl.  
In a saucepan bring the milk and cream to a boil. Pour over the chocolate, and mix well with an emersion blender, then add the bloomed gelatin. 
Chef Note: Be sure the chocolate is still warm when you add the bloomed gelatin.
Cool down, but do not wait for it to set. 
Pour the mousse into the frame lined with chocolate biscuit. Immediately line the raspberries across the entire layer of mousse standing upright, shoulder to shoulder.
Freeze sheet until the raspberry mousse layer is ready.

Raspberry Mousse  
Bloom the gelatin in water.
Whip the heavy cream to form medium peaks, cover and refrigerate.
Warm 4 ounces of the raspberry puree in a saucepan.  Remove from heat.
Melt the gelatin and stir to incorporate. Blend in the remaining puree.
Combine the whites and sugar in a mixing bowl, set over a double boiler, stir constantly with wire whip until 145F.
Transfer to the mixer and whip at high speed until stiff peaks form. 
Continue beating until the meringue has completely cooled.
Cool the puree, gelatin mixture to 70F.
Gently blend 1/3 of the meringue into the puree mixture to lighten it.  Fold in the remaining meringue until it is thoroughly blended.
Fold in the whipped cream and pour on top of the raspberries in the frame and level.  Re-freeze.

Raspberry Gelee
Soak gelatin in ice water until softened.  Squeeze out excess water and set aside.
In a small pot, bring puree, sugar, and water to a boil.  Stir in gelatin to dissolve. 
Allow to cool to room temperature and pour immediately on top of the raspberry mousse in the frame.  Re-freeze for 8 hours before cutting.

Raspberry Sorbet
Combine all the dry ingredients into a bowl.  
Place the water in a pot over a high heat and bring to 104 F . Pour in the dry ingredients.  Whisk constantly.  
Bring the mixture to a boil and maintain for 2 mins. Remove from heat and chill down to 39F.  
Refrigerate to mature for 2 hours, ideally 6 hours.  
Spin ice cream in machine following manufacturer’s procedures.
Combine the whites and sugar in a mixing bowl, set over a double boiler, stir constantly with wire whip until 145F.
Transfer to the mixer and whip at high speed until stiff peaks form. 
Continue beating until the meringue has completely cooled.
Cool the puree, gelatin mixture to 70F.
Gently blend 1/3 of the meringue into the puree mixture to lighten it.  Fold in the remaining meringue until it is thoroughly blended.
Fold in the whipped cream and pour on top of the raspberries in the frame and level.  Re-freeze.

Raspberry Gelee
Soak gelatin in ice water until softened.  Squeeze out excess water and set aside.
In a small pot, bring puree, sugar, and water to a boil.  Stir in gelatin to dissolve. 
Allow to cool to room temperature and pour immediately on top of the raspberry mousse in the frame.  Re-freeze for 8 hours before cutting.

Raspberry Sorbet
Combine all the dry ingredients into a bowl.  
Place the water in a pot over a high heat and bring to 104 F . Pour in the dry ingredients.  Whisk constantly.  
Bring the mixture to a boil and maintain for 2 mins. Remove from heat and chill down to 39F.  
Refrigerate to mature for 2 hours, ideally 6 hours.  
Spin ice cream in machine following manufacturer’s procedures.

Assembly

Unmold frame from freezer and cut with hot water and a knife.  
Cut entremet 1 ½” x 3 ½” (allow 10 minutes to temper once sliced before serving)
Place raspberry gelee on the plate.
Quenelle the raspberry sorbet and rest on a bed of cocoa nibs.
Garnish with gold leaf, fresh raspberries and chocolate curls.

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Addison Reserve Country Club, Delray Beach, Florida. Image courtesy Addison Reserve