Raspberry

Teardrop Tartlets
 Raspberry Teardrop Tartlets
for 6 drop-shaped tartlets

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 2g 14%

200 Bloom
• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and

add cold water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to

allow the gelatin to swell and bloom. It is ready to use.

3. You can make the gelatin mass in advance and store it

in the fridge for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same
weight as you would with powdered gelatin and
soak the leaves in cold water (the leaves should be
fully covered with water).
• The gelatin leaves should absorb exactly the right
amount of water they need in 15 minutes. Then
squeeze them and use immediately.

RASPBERRY WHIPPED GANACHE

Ingredients Total weight: ~ 417 g 100%

• Raspberry puree 160 g 38%

• Gelatin mass 7g 2%
• Chocolate Valrhona 50 g 12%
Inspiration Raspberry
• Whipping cream 35% 200 g 48%

1. Cook the raspberry puree up to a weight of 80 g.

2. Add the gelatin mass and pour over the chocolate

melted to 40 °C / 104 °F. Process with a hand blender.

3. Pour in the cold whipping cream and mix with spatula

until homogeneous. Place in the fridge for 12 hours.

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 Raspberry Teardrop Tartlets
for 6 drop-shaped tartlets

ALMOND CRUMBLE

Ingredients Total weight: ~ 220 g 100%

• Butter 82% 35 g 16%

• Cream cheese 65% 25 g 11%
• All-purpose flour 50 g 23%
• Almond powder 55 g 25%
• Sugar 55 g 25%
• Sea salt 0.5 g <1%

1. Dice the cold butter.

2. Combine all ingredients in a mixer bowl using a paddle

attachment until crumbs have formed. Rub the dough
through a coarse sieve and place it in the fridge.

3. Distribute the crumble on a baking sheet covered with

parchment paper or perforated silicone mat.

4. Bake at 120 °C / 248 °F for around 40 minutes.

5. Cool down at room temperature.

RECONSTRUCTED SHORTBREAD

Ingredients Total weight: ~ 250 g 100%

• Baked almond crumble 180 g 72%

• Chocolate Valrhona 50 g 20%
Inspiration Raspberry
• Chocolate Valrhona 20 g 8%
Inspiration Strawberry

1. Combine the crumble and the chocolate, melted to a

temperature of 45 °C / 113 °F.

2. Fill six drop-shaped molds with the mass. Form a shell

by slightly pressing the mixture against the bottom
using a spoon.

3. Place in the fridge until set for 10 minutes.

3
 Raspberry Teardrop Tartlets
for 6 drop-shaped tartlets

RASPBERRY GANACHE

Ingredients Total weight: ~ 112 g 100%

• Whipping cream 35% 55 g 49%

• Inverted sugar/honey 7g 6%
• Chocolate Valrhona 50 g 45%
Inspiration Raspberry

1. Bring the whipping cream and inverted sugar to

a temperature of 80 °С / 176 °F, and pour over the
chocolate, melted to 40 °С / 104 °F.

2. Process with a hand blender until smooth.

3. Transfer the ganache into a piping bag and place it in

the fridge for 1 hour.

RASPBERRY CONFIT

Ingredients Total weight: ~ 189 g 100%

• Raspberry puree 150 g 79%

• Glucose/corn syrup 8g 4%
• Pectin NH 2g 1%
• Sugar 15 g 9%
• Gelatin mass 6g 3%
• Orange liqueur 8g 4%

1. In a bowl, mix sugar with pectin.

2. Heat the raspberry puree with glucose syrup to a

temperature of 30 °C / 86 °F, gradually sprinkle the
sugar and pectin in and bring to a boil while stirring.
Cook for 10 seconds, then remove from the heat.

3. Add the gelatin mass and the orange liqueur. Mix until
combined.

4. Pour the confit into a clean bowl, cover it with cling film
in contact and place in the fridge at 3 °С / 37 °F.

4
 Raspberry Teardrop Tartlets
for 6 drop-shaped tartlets

ASSEMBLY AND DECORATION

Ingredients

• Stabilized tartlet bases

• Chilled raspberry ganache
• Stabilized raspberry whipped ganache
• Chilled raspberry confit
• Fresh raspberries 100 g
• Micro herbs Sufficient quantity

1. Pipe the chilled raspberry ganache in the tartlet shells,

filling them 1/3 full.

2. Whip the raspberry whipped ganache in a stand mixer

with a whisk attachment until the mass increases in
volume and becomes thick.

3. Transfer the whipped ganache to a piping bag and

pipe it along the edges of the tartlets.

4. Process the confit with a hand blender until smooth

and pipe it in the center of the tartlets.

5. Decorate the tartlets with raspberries and micro herbs.

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