Big crystal shell & Raspberry
Big crystal shell
Whole egg 92g
Yoghurt (low-fat) 687g
White chocolate 61g
Icing sugar 165g
Cream powder 8g
Whipped cream 137g
Lime juice 40g
Egg-whites (333g for merengue, 153g for biscuit)
Sugar (666g for merengue, 153g for biscuit)
Almond paste 275g
Egg yolk 128g
Meringue: Dissolve the sugar in the water and lime juice. Cook up to 120°C and add to the lightly beaten egg-whites. Whisk the mixture till firm.
White chocolate biscuit: Add the whole egg and egg yolks one by one to the almond paste and beat lightly until fluffy. Mix the egg whites with the sugar and beat to a merengue. Sieve the flour. Melt the chocolate and butter, then mix a small portion of the merengue into the chocolate/butter mixture at 50°C. Mix to achieve nice texture. Add the almond-egg-mixture and the sifted flour. Finally add the rest of the merengue. Put into a baking tin and sprinkle with shaving of Macadamia nut. Bake at 200°C.
Yoghurt cream: Soften the gelatin in cold water. Heat a small portion of the low-fat yoghurt and combine with the softened gelatin. Add the remaining low-fat yoghurt. Finally, gently fold in the whipped cream.
First, place a layer of biscuit, then fill the shell with the cream, and use the merengue as topping. Decorate the shell with fresh raspberries and chocolate decoration.
Want to see more recipes and inspiration?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to the inspiration page