Valentine's Heart
Hard Viennese biscuit, Raspberry coulis and White chocolate bavarois — a Dawn Foods recipe in 3 components, makes 35 pieces. Uses Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate.
- baking temperature (biscuit)
- 180 °C
- baking time (biscuit)
- 12 min
Ingredients
Hard Viennese biscuit
| Ingredient | Quantity |
|---|---|
| Shortcrust/Murbeteig Mix | 1000 g |
| Butter | 400 g |
| Water | 100 g |
Raspberry coulis
| Ingredient | Quantity |
|---|---|
| Delifruit Rode Kers (Red Cherry) | 600 g |
| Water | 60 g |
| Sanatine R | 20 g |
White chocolate bavarois
| Ingredient | Quantity |
|---|---|
| Lightly whipped cream (unsweetened) | 1000 g |
| Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate | 200 g |
| Water | 200 g |
Method
- Hard Viennese biscuit
Mix everything into a firm dough, roll out to 3 mm and cut out with an 8 cm diameter heart cutter. Bake for about 12 minutes at 180 °C.
- Raspberry coulis
Bring the water to the boil and dissolve the Sanatine in it. Mix into the Delifruit raspberry.
- White chocolate bavarois
Mix the white chocolate fond with the water. Make a 'famille' with part of the cream, then fold in the remaining cream.
Assembly: pour the coulis into a 60x40 tray. Leave to set, optionally freeze. Then pour the white chocolate bavarois over it. Leave to set completely and freeze. Cut out hearts of about 6 cm diameter. Stick these between 2 slices of (optionally coated) hard Viennese biscuit hearts. Decorate with raspberries.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.