Gastronomixs

Raspberry biscuit

Makes 1 kilogram.

Raspberry biscuit

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

egg

90

g

egg yolks

150

g

sugar

165

g

flour

18

g

potato starch

85

g

butter

250     

g       

raspberry coulis

Preparation method

  • Mix the egg and the egg yolk together with the sugar in a planet mixer bowl.
  • Heat the bowl au bain-marie to 50 - 60°C.
  • Whisk immediately whilst cold with the planet mixer whisk.
  • While you do this, melt the butter.
  • When the egg mixture has been whisked cold, gradually add the melted butter and raspberry coulis.
  • Once this has been properly mixed, remove the bowl from the machine and fold in the potato starch and the flour. Make sure that no lumps are able to form.
  • Distribute the mixture over 2 silicone baking sheets.
  • Bake immediately at 200°C for approximately 5 minutes.
  • Freeze and cut shapes with a 5.5cm cutter.
  • Store in the freezer.

Serving suggestions

  • As a component in a dessert, e.g. topped with a parfait or raspberry panna cotta.
  • As a component in a pre-dessert course.
  • As a basic ingredient in a crumble.

Previous page