Raspberry True Love by Chef M Aryo Widarbo

Recipe by Chef M. Aryo Widarbo (Pastry Chef at grandkemang Jakarta)

 

Macaron:

125 gr   Egg White

125 gr   Caster Sugar

¼ tsp     Cream of Tartar

Pinch of Salt

125 gr   Almond Powder

250 gr   Icing Sugar

Method:

  1. Sift icing sugar & almond powder into large bowl.
  2. Beat the egg whites, cream of tartar, & salt until frothy, then add the sugar, beat until stiff & shiny.
  3. Transfer the beaten egg whites in to the bowl with the almond mixture, mix gently with spatula, and add your favorite food coloring.
  4. Pipe with round nozzle and bake the macaron shell in a preheated oven 140°-150°Celsius – 15 to 17minutes.

Finishing : Filled the macaron with vanilla custard and fresh raspberries.

 

Cheesecake

Crust:

200 gr   Graham Crackers Biscuit

80 gr   Melted Butter

Method:

  • Melt the butter, then mix with crumbs. Press the crumbs mixture over the bottom of the pan.

Filling:

400 gr   Cream Cheese

100 gr   Mascarpone Cheese

200 gr   Icing Sugar

2 pcs    Eggs

2 pcs    Egg Yolk

1 tsp    Vanilla Essence

400 gr   Whipping Cream

Method:

  1. Beat cream cheese & icing sugar until smooth, scrapping the sides of the bowl then add eggs and vanilla, mix well.
  2. Remove from the bowl, pour onto pan with crumbs mixture. Bake at preheated oven 140°C – 50 minutes.

Pistachio Coulis:

50 gr   White Chocolate Chip Couverture

25 gr   Whipping Cream

5 gr   Pistachio Paste

Food Coloring

20 gr   Whipped Cream

Method:

  • Put white chocolate chip into large bowl, add boiled cream, and then mix gently. Add pistachio paste and food coloring. Mix well, let it cool, and then add whipped cream.

GARNISH No-Sugar Tuile

70 ml   Water

30 ml   Oil

10 gr   Flour

Method:

  • Mix together in a bowl & put on one table spoon mixture on pan. Sticky pan with small fire until color change.

White Chocolate Mousse:

200 gr   Whipped Cream

80 gr   White Chocolate Couverture (melted)

2 pcs    Egg Yolk

25 gr   Caster Sugar

1 pcs    Gelatin Sheet (bloom)

5 ml    Liqueur

Method:

  1. Put egg yolk & caster sugar in a bowl & whisk on bain marie until pale.
  2. Remove from stove, add gelatin & melted white chocolate. Whisk well and then fold in the whipped cream & liqueur.
  3. Whisk gently, keep in refrigerator about +/- 3 hours.
  4. Ready to dollop on top the cheesecake slice before garnish it with the Tuile.

Extra decoration: Chocolate decoration

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