COLORED SHORTBREAD

Ingredients:

• 200g Pastry Flour
• 64 g Powdered sugar
• 2 g Salt
• 21g Almond flour
• 100g Unsalted Butter
• 40g Egg
• 5g Red Powder Dye

Preparation:

• Combine the cake flour with the powdered sugar, salt, food coloring, and almond flour. Mix with the butter using a paddle attachment.
• Once it's well incorporated and homogeneous, gradually add the egg. Finally, add the remaining flour and mix well.
• Stretch between guitar sheets to a thickness of 2.5 mm and store in refrigeration.
• Cut the dough to fit the tart tin, place it in the tin, and let it rest in the refrigerator. Bake directly from chilled at 170°C for approximately 25 to 30 minutes.

RASPBERRY MOUSSE

Ingredients:

• 132g Pacific Fruit Raspberry Puree
• 5 g Gelatin powder
• 80g Raspberry meringue
• 80g Whipped cream with yogurt consistency

Preparation:

• Hydrate the gelatin. Temper the puree to 28°C, melt the gelatin in the microwave and mix with the whipped cream.
• Add the raspberry meringue and fold it in gently.
• Pour into hemispherical molds and freeze for 6 hours.

RASPBERRY MERINGUE

Ingredients:

• 14 g Albumin powder (egg white)
• 113g Pacific Fruit Raspberry Puree
• 113 g Granulated sugar
• 12g Pacific Fruit Lemon Puree

Preparation:

• Beat all the ingredients in a blender for 7 minutes.

Creamy Cream Cheese

Ingredients:

• 15 g Glucose
• 112 g Whipping cream
• 15 g Caramelized sugar
• 150g White Chocolate
• 110g Cold whipping cream
• 300g Cream cheese

Preparation:

• Melt the white chocolate in the microwave.
• Heat the glucose with the whipping cream and caramelized sugar to 40°C.
• Mix with the cream cheese and emulsify with the chocolate.
• Add the cold cream and mix with the help of a mixer.

RASPBERRY COMPOTE

Ingredients:

• 218g Pacific Fruit Raspberry Puree
• 38g Frozen Raspberries
• 8 g Rose water
• 113 g Granulated sugar
• 7 g NH Pectin
• 2 g Citric acid
• 3g Ground pink peppercorns

Preparation:

• Heat the raspberry puree, frozen raspberries, rose water and some of the granulated sugar.
• Mix the remaining sugar with the pectin and add to the warm mixture when it reaches 40°C.
• Heat to 85°C to hydrate the pectin. Once it reaches boiling point, add the citric acid and ground pink peppercorns.

COLORED GLAZE

Ingredients:

• 113 g Water
• 225 g Granulated sugar
• 146 g Glucose
• 146 g Condensed milk
• 270g White Chocolate
• 18 g Gelatin powder
• 113 g Mirror glaze
• 5 g Red fat-soluble dye

Preparation:

• In a saucepan, bring the water, granulated sugar and glucose to a boil until it reaches 103°C.
• Add the hydrated gelatin, mix well and incorporate the condensed milk.
• Pour over the white chocolate and emulsify completely.
• Heat the mirror glaze to 45°C.
• Finally, add the icing, mix, and emulsify with an immersion blender. Add the red oil-soluble food coloring and set aside.

MOUNTING

Preparation:

• Place 80g of the raspberry compote inside the tartlet.
• Add the creamy cream cheese and freeze for 1 hour.
• Unmold the mousse and glaze at 32°C.
• Place the mousse on the tartlet on top of a red chocolate disc.
• Decorate with raspberries and red chocolate discs.