Graham Hornigold’s Raspberry & Chocolate Rose Delice

Beneath the delicate pink cocoa butter shell lie a cornucopia of delights, including a rich raspberry mousse, intense chocolate sponge and a creamy lychee panna cotta

You will need a few pieces of specialist equipment to make this recipe: food-grade spray guns are available from specialist patisserie shops or online, as are the decorative rose moulds.

For the soft chocolate sponge:
• 112g of ground almonds
• 112g of icing sugar
• 112g of egg yolk
• 256g of egg white
• 40g of unsalted butter
• 72g of caster sugar
• 88g of plain flour
• 32g of cocoa powder
• 80g of Pâte à Glacer Brune

For the raspberry soaking syrup:
• 150g of raspberry purée
• 150g of stock syrup, 2:1

For the lychee panna cotta insert:
• 200g of lychee purée
• 67g of whipping cream
• 5g of gelatine
• 90g of frozen raspberries

For the raspberry mousse:
• 352g of chocolate, preferably Madirofolo Millésime by Cacao Barry
• 38g of eggs
• 30g of egg yolk
• 74g of caster sugar
• 10g of gelatine
• 180g of raspberry purée
• 215g of whipping cream, whipped to soft peaks

To assemble the dessert:
• 50g of chocolate croquant
• vegetable cooking spray

For the raspberry and lychee ice cream:
• 100g of raspberry purée
• 200g of lychee purée
• 100g of whole milk
• 100g of whipping cream
• 30g of ice cream stabiliser, preferably Staboline
• 10g of glycerine
• 80g of egg yolk
20g of caster sugar

For the crumble:
• 60g of unsalted butter
• 90g of soft flour
• 50g of caster sugar

For the raspberry sauce:
• 150g of raspberry purée
• 50g of caster sugar
• 5g of ultratex

For the spray mix:
• 200g of white chocolate, preferably Cacao Barry Blanc Satin
• 60g of cocoa butter, raspberry
• 50g of cocoa butter

To serve:
• silver leaf
• fresh raspberries

1 To make the soft chocolate sponge, place the ground almonds and icing sugar into a food mixer with a paddle attachment. Turn on to a medium speed and gradually add the egg yolks and 48g of the whites, beating until light in colour and combined.
2 Melt the butter and set aside to cool. Place 208g of the egg whites into a clean food mixer bowl with a whisk attachment and whisk on a high speed. Make a stiff meringue with the egg whites, gradually adding in the caster sugar until combined.
3 Fold the flour and cocoa powder into the ground almond base and lastly, mix in the cold melted butter. Fold the meringue into the ground almond base to finish.
4 Preheat the oven to 165°C/gas mark 3.
5 Line a baking tray measuring 60x40x1cm with silicone paper. Tip the sponge mix into the tray, spreading out evenly. Bake the sponge in the oven for 12-15 minutes.
6 While the sponge is baking, make the raspberry soaking syrup by combining the purée and stock syrup.
7 Remove the sponge from the oven, allow to cool then soak lightly with the raspberry soaking syrup.
8 Spread the sponge base with Pâte à Glacer Brune, allow to set and cut into 6cm diameter discs. Keep the discs in the freezer until needed.
9 For the lychee panna cotta, place the lychee purée in a pan with the whipping cream, bring to the boil then remove from the heat. Soak the gelatine in cold water until soft, then strain and stir through the hot lychee cream mixture until completely dissolved. Allow to cool to blood temperature then transfer to a piping bag fitted with a plain nozzle
10 Pipe 15g of the panna cotta mix into each silicone mini muffin mould. Divide the raspberries evenly between the panna cottas and place in the freezer to set. When ready, de-mould the panna cottas and lay onto a tray lined with silicone paper. Refrigerate until required.
11 For the raspberry mousse, melt the chocolate in the microwave on a low heat, stirring every minute until melted. Place the whole eggs and egg yolks into a food mixer with a whisk attachment and whisk on a slow speed.
12 Meanwhile, in a very clean saucepan, cook the sugar to 121°C. When the sugar reaches 105˚C, increase the speed of the mixer to medium-high. Once it reaches 121˚C, slowly pour the hot sugar over the whisking eggs and continue to whisk until they cool to around 40°C and are light and fluffy.
13 Soften the gelatine in cold water and warm the raspberry purée in a small saucepan until hot, but not boiling. Strain the water from the gelatine and dissolve in the hot purée.
14 Allow the purée to cool slightly, then add to the egg mixture to make a pâte à bombe. Lastly, fold in the semi-whipped cream and place directly into a large piping bag fitted with a 1cm nozzle.
15 To assemble the dessert, place the rose silicone moulds onto a tray and lightly spray with vegetable cooking spray. Fill the mould 2/3 full with the raspberry mousse and tap the tray 3-4 times on the work surface to remove air bubbles.
16 Place 5g of chocolate croquant into the centre of each mousse, followed by a portion of lychee panna cotta, lightly pushing the raspberry-studded side into the mousse.
17 Finally, push in the chocolate sponge discs into the moulds and flatten off any excess mousse with a pallet knife. Place into the freezer to set overnight.
18 To start the ice cream, place the raspberry purée in a pan and reduce on a very low heat until you are left with 40g. Remove from the heat, allow to cool and store in the fridge until you are ready to churn the ice cream.
19 Place the lychee purée, milk, cream, Staboline and glycerine in a pan and bring to the boil. Meanwhile, whisk together the egg yolks and caster sugar until pale and fluffy.
20 Pour a small amount of the boiling lychee liquid over the yolks while whisking to temper the yolks. Add the contents of the bowl back to the pan to incorporate with the remaining lychee liquid and cook over a moderate heat to form a crème anglaise, stirring continuously until the mixture reaches 83˚C.
21 Pass the crème anglaise through a fine chinoise and chill rapidly in a blast chiller. Alternatively, pour into a bowl set over ice and stir until completely chilled. Place into the fridge to mature in flavour and thicken overnight.
22 The next day, churn in an ice cream maker. When almost set, ripple through the raspberry purée and place in the freezer to set.
23 While the ice cream is churning, make the crumble. Place all of the ingredients into the bowl of a food mixer with a paddle attachment and mix gently until all the ingredients come together.
24 Preheat the oven to 160˚C/gas mark 3.
25 Break the crumble dough up into small pieces and spread out on to a silpat mat, or baking tray lined with baking paper. Bake for 12-15 minutes until golden brown, allow to cool then blitz into a fine crumb using a blender. Set aside until required.
26 To make the raspberry sauce, add the raspberry purée to a pan and stir over a gentle heat until melted. Use a hand blender to mix in the caster sugar and ultratex, allow to cool and transfer to a piping bag. Store in the freezer until required.
27 To make the spray to finish the rose desserts, melt the white chocolate on a low wattage in a microwave. Combine both the raspberry and regular cocoa butter in a bowl, melt in a microwave and combine the cocoa butter with the white chocolate. Pass through a fine strainer and load into a spray gun.
28 Remove the delices from the freezer and turn out the moulds by gently pressing on top. Apply an even layer of the cocoa butter spray and allow to defrost before serving.
29 Carefully plate the delices and add a small piping of the raspberry sauce into the centre of the rose. Top with a small piece of silver leaf, add a smear of the raspberry sauce to the plate and top with a little crumble.
30 Place a rocher of the lychee ice cream on top of the crumble, add some fresh raspberries and serve immediately.

Recipe courtesy of Graham Hornigold, originally published on




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